Banyoles Garlic
Banyoles garlic is medium-sized, but smaller than other varieties. The outer skin is reddish, and the skin of the grain is very thin. With white meat, it is not particularly aggressive in the mouth, which makes it very versatile in the kitchen. The garlic harvest begins around Saint John festivity and, once harvested, they are baked in herds of 25 units. The ripening point of the garlic and its resistance guarantee its preservation in a cool place almost all year round.
Belltall garlic
It is an uncertified garlic variety, reproduced for several generations in the towns of Belltall, Passanant, Rocallaura or Forés. It is a smaller garlic than conventional garlic. The head is rounded and flat, white-skinned and, in the middle, generates two other smaller heads. Its taste and conservation qualities are favoured by being a traditional dry land crop at 800 meters of altitude. It has a fine, spicy and tasty taste, without being too strong.