Carnisseria Can Beques

The Puigserver family has been running Can Beques since 1907, when Joan Puigserver Perelló started the business in Antoni Maura Street. In 1920 he opened the butcher’s shop in front of the Convent, where it is still open today, in a building constructed before 1850. In addition, much of the interior furnishings have been preserved.

At that time, the butcher’s shop was a cellar without a cold room in which to store the meat. In order to preserve it longer, meat that was not sold at the weekend was put on ice so that it could be sold on the following days. The butcher’s shop has also experienced many social changes, such as the Civil War and the introduction of the well-known rationing cards to go shopping.

In the beginning, they bought meat from the municipal slaughterhouse and sold seasonal products, such as pork, which was sold in winter. Today, they still make traditional sausages such as sobrasada, longaniza, butifarrones, etc.

Of the three sons he had with his wife, Margalida Ollers, only the eldest remained at the head of the family business, while the other two each opened their own butcher’s shop. Joan Puigserver, great-grandson of the master Joan and Margalida, who has been working for 40 years.