{"id":1121,"date":"2015-06-29T17:34:00","date_gmt":"2015-06-29T15:34:00","guid":{"rendered":"http:\/\/casasendradevic.com\/?page_id=1121"},"modified":"2024-05-07T08:57:59","modified_gmt":"2024-05-07T06:57:59","slug":"casa-sendra","status":"publish","type":"page","link":"https:\/\/casasendradevic.com\/en\/casa-sendra\/","title":{"rendered":"Casa Sendra"},"content":{"rendered":"<div class=\"banded-blanc\">\n<div class=\"fotoantiga\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-1849-foto.jpg\" alt=\"cs-1849-foto\" width=\"840\" height=\"390\" class=\"aligncenter size-full wp-image-1237\" srcset=\"https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-1849-foto.jpg 840w, https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-1849-foto-500x232.jpg 500w, https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-1849-foto-600x279.jpg 600w\" sizes=\"auto, (max-width: 840px) 100vw, 840px\" \/><\/div>\n<div class=\"parallax-section-1\"><\/div>\n<\/div>\n<div class=\"clear\"><\/div>\n<div class=\"intro\">\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/filigrana1.png\" alt=\"filigrana1\" width=\"57\" height=\"17\" class=\"aligncenter size-full wp-image-224 filigrana\" \/><\/p>\n<h3 class=\"paragraf\">In all the arts, including also the art of good food, the great refinement consists of synthesis and simplicity. It is of course necessary to refer to tradition, in order not to betray it due to ignorance, negligence or omission. This is how artisans live on, that in preparing a product we only recognise the law of balance that nature imposes upon us.<\/h3>\n<\/div>\n<div class=\"blau\">\n<div class=\"dones\"><\/div>\n<div class=\"carta\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-firma.png\" alt=\"cs-firma\" width=\"337\" height=\"206\" class=\"alignnone size-full wp-image-325\" \/><\/div>\n<div class=\"rombe\">\n<div class=\"fons\"><\/div>\n<div class=\"textos\">\n<h2>ARTISANS<\/h2>\n<div class=\"parisiene\">of<br \/>\nllonganissa<\/div>\n<p class=\"paragraf\">\nThe first and oldest <em>llonganissa<\/em> from Casa Sendra<br \/>\ncame into being when Maria Anna Vilar, widow of Joseph Sendra, set<br \/>\nup a workshop (with areas set aside for drying and sale to the public) at<br \/>\nnumber 18 Calle de Gurb in Vic. Under the name &#8216;Viuda de Jos\u00e9<br \/>\nSendra&#8217;, the first traditional <em>llonganissa<\/em> began its road to<br \/>\nfame, becoming the oldest preparation of the famous sausage.<br \/>\nThus began the saga of a particular style<br \/>\nof production that pursued the<br \/>\nexcellence of the product.\n<\/p>\n<p class=\"any\">\u2212 1849 \u2212<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"trasllat\">\n<div class=\"col1\">\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-trasllat.jpg\" alt=\"cs-trasllat\" width=\"800\" height=\"700\" class=\"alignleft size-full wp-image-172\" srcset=\"https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-trasllat.jpg 800w, https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-trasllat-500x438.jpg 500w, https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-trasllat-600x525.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/>\n<\/div>\n<div class=\"col2\">\n<h2>THE FIRST<\/h2>\n<div class=\"parisiene\">move<\/div>\n<p>The Sendra <em>llonganissa<\/em> quickly became a gastronomic success, and as a result of this popularity, in 1895, the workshop was transferred to Number 11, Rambla dels Montcada in Vic, a place that would become the new reference point for the Vic sausage and make it possible to cope with the growing demand. The Sendra family settled into a tall and narrow building, where everything exuded a passion for <em>llonganissa<\/em>. The first floor became the residence of the family, while the remaining areas were set aside for drying, and with the shop at street level. The expansion was completed shortly afterwards with the acquisition of adjacent land to expand the drying areas, when Joaquina de M\u00e1s Nadal took up the reins of the business to continue the tradition, after the death of Joseph Sendra in 1917.<\/p>\n<p class=\"any\"><span>1895<\/span><\/p>\n<\/div>\n<\/div>\n<div class=\"expansio\">\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/africa.png\" alt=\"africa\" width=\"258\" height=\"494\" class=\"alignleft size-full wp-image-219 africa\" \/><\/p>\n<div class=\"mapaanim\">\n<div class='cercle cat'><\/div>\n<div class='cercle cub'><\/div>\n<div class='cercle sud'><\/div>\n<div class='linies'><\/div>\n<\/div>\n<div class=\"textos\">\n<h2>OVERSEAS<\/h2>\n<div class=\"parisiene\">expansion<\/div>\n<p>The national and international fame of the Sendra <em>llonganissa<\/em> opened the way to exporting around 1920, when sales began in what was known as the &#8216;overseas provinces&#8217;, particularly in Cuba and South America. These are important areas that enjoy and appreciate the excellence of Casa Sendra <em>llonganissa<\/em> and value its traditional style. Shortly afterwards, in 1929, Joan Sendra de M\u00e1s purchased the brand from his mother Joaquina de M\u00e1s Nadal and began to expand the business while maintaining the original essence of the historic sausage.<\/p>\n<p class=\"any\">\u2212 1920 \u2212<\/p>\n<\/div>\n<div class=\"fotomapa\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-medalla.jpg\" alt=\"cs-medalla\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-318\" \/><\/div>\n<div class=\"mapamundi-west\"><\/div>\n<div class=\"mapamundi-east\"><\/div>\n<\/div>\n<div class=\"rumb\">\n<div class=\"col1\">\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-rumb1.jpg\" alt=\"cs-rumb\" width=\"800\" height=\"667\" class=\"alignnone size-full wp-image-320\" srcset=\"https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-rumb1.jpg 800w, https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-rumb1-500x417.jpg 500w, https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-rumb1-600x500.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/>\n<\/div>\n<div class=\"col2\">\n<h2>1975<\/h2>\n<div class=\"parisiene\">new direction<\/div>\n<p>The Sendra family saga preserved its continuity when Joan Sendra, already well into his retirement, handed the business over to Pau Arboix Pujol, a businessman who was well-known in the sausage sector and owner of the prestigious Bofill brand, thereby ensure that the traditional essence of the <em>llonganissa<\/em> would be maintained. In 1978 the current logo with the Casa Sendra medallion was registered, and a year later the entire production changed its location, moving to Number 23, C. Jacint Verdaguer in Vic, where there was a factory producing Bofill <em>Llonganissa<\/em>, the original brand from 1890.<\/p>\n<p class=\"any\"><span>1975<\/span><\/p>\n<\/div>\n<\/div>\n<div class=\"banded-blau\">\n<div class=\"internacional row\">\n<div class=\"col-xs-12 col-sm-4\">\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/coqdor.png\" alt=\"coqdor\" width=\"311\" height=\"360\" class=\"aligncenter size-full wp-image-203 coqdor\" \/>\n<\/div>\n<div class=\"col-xs-12 col-sm-8\">\n<div class=\"parisiene\">International<br \/>\nrecognition<\/div>\n<p>The exclusivity and excellence of Casa Sendra and its <em>Llonganissa<\/em> gained international recognition on September 25th 2006 when the prestigious French publication Le Guide des Gourmands acknowledged its quality by awarding it the &#8216;Coq d&#8217;Or&#8217; for 2007. The craftsmanship that went into preparing it and the fact of being the only <em>llonganissa<\/em> made without additives, along with quality standards, were the main arguments for the French gastronomy experts distinguishing it, thereby promoting its prestige and expansion even further. This was added to the five &#8220;VVVVVs&#8221; that acknowledge Casa Sendra as one of driving forces behind <em>llonganissa<\/em> reputation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"modernitat row\">\n<div class=\"col-xs-12 col-md-4 col-lg-6\">\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-david.jpg\" alt=\"cs-david\" width=\"640\" height=\"680\" class=\"alignleft size-full wp-image-207\" srcset=\"https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-david.jpg 640w, https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-david-500x531.jpg 500w, https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-david-565x600.jpg 565w, https:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/cs-david-600x638.jpg 600w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/>\n<\/div>\n<div class=\"col-xs-12 col-md-8 col-lg-6\">\n<div class=\"paragraf\">\n<h2>CRAFTWORK<\/h2>\n<div class=\"parisiene\">in the midst<br \/>\nof modernity<\/div>\n<p>On August 5th 2014 the Garcia-Gassull Beulas family, owners of Splendid Foods Group, acquire Sendra with the commitment to maintain the exclusivity of the <em>llonganissa<\/em>, and at the same time incorporate new technologies in order to comply with the demanding health regulations, while nonetheless maintaining the whole traditional and unique preparation process. Even today the Sendra <em>llonganissa<\/em> preserves its uniqueness, offering authentic pieces of top quality craftsmanship while at the same time continuing a centuries-old tradition.<\/p>\n<p class=\"any\"><span>2014<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<p><!--\n\n<div class=\"banded-blanc\">\n\n\n<div class=\"canelafina\">\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/casasendradevic.com\/wp-content\/uploads\/2015\/05\/canelafina.png\" alt=\"canelafina\" width=\"429\" height=\"368\" class=\"aligncenter size-full wp-image-209\" \/>\n<\/div>\n\n\n<\/div>\n\n--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In all the arts, including also the art of good food, the great refinement consists of synthesis and simplicity. It is of course necessary to refer to tradition, in order not to betray it due to ignorance, negligence or omission. This is how artisans live on, that in preparing a product we only recognise the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13786,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-sendra.php","meta":{"footnotes":""},"class_list":["post-1121","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Casa Sendra - Casa Sendra de Vic<\/title>\n<meta name=\"description\" content=\"The first and oldest llonganissa from the city of Vic came into being when Maria Anna Vilar, widow of Joseph Sendra, set up a workshop in Vic.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/casasendradevic.com\/en\/casa-sendra\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Casa Sendra - 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