"Heenfant terrible "Of the cured meats," the food journalist Carme Gasull described him when introducing him. Xesc Reina is one of the most renowned charcuterie makers. He's Catalan, but has been based in Mallorca for years, where he has become famous for his sobrasada. His sobrasadas are so famous that the restaurants that serve them always "add" it—it's become a mouth-watering enticement. Similarly, the larger pieces are also displayed in many establishments, because you'll inevitably end up ordering them. Chefs like Rafa Panatieri and Jorge Sastre of Sartoria Panatieri, Marc Ribas or Rafa Peña, from the Gresca restaurantReina is a virtuoso of sausages, but also a headline-generating machine: "for us, sobrasada is a necessity", "in Mallorca a black pig is a walking sobrasada" or "each pig's intestine is a container".