La Boqueria Embutidos
Emile Gomez, founder of La Boqueria Embutidos (smallgoods) and proud Catalan, collected traditional recipes from family and friends in Spain before bringing them back to Australia.
La Boqueria now produces over 50 products using only the best quality Ingredients.
What motivates you to do what you do?
To be able to make products that are close to their original style, to follow methods that were developed and perfected by artisans, this is a beautiful way to recreate a perfect memory of my history.
What’s unique and special about what you produce?
We don’t stray too far from the perfection that was created in Spain. We make products that Spaniards would be proud of. We only use the highest quality ingredients and strict artisan methods and ideals.
What’s your favourite product and why?
They all are. I love Longaniza Oscura because it came from an extraordinary chef in Barcelona who reinvents tradition. But our humble chorizo surprises me by taking me back to Spain each time I taste it.
What’s one of your most memorable food experiences?
Sitting on a stool at 6 years of age, my grandmother carving a piece of pigs cheek; grilling it by the open fire on the end of her carving knife, and passing it to me by the fireplace.
How and when did you start? What’s Your Story?
I cooked in professional kitchens on and off in my 20’s. I ran a range of companies that always seemed to point me back to Spain. About 20 years ago, I began to import and travel back to Spain. Nomad Distribution grew from that to what it is today.
What are you looking forward to in the future?
We have a few projects, some more long term than others. But the one most recent is a new production facility to focus on nitrate-free free range products.
What are you most proud of?
My team, they are exceptional and believe in the high ideals we strive for. They are the backbone that allows us to make the industry recognised products that are award winning.
What is the most interesting comment someone has made about your produce?
“I normally don’t eat pork, but I make an exception for La Boqueria products, those I wouldn’t pass-up on”