Corn from El Berguedà

The "escairat" corn from Berguedà is a traditional grain from inland Catalonia. It consists of kernels of a local variety cultivated in the region since the 18th century, which have had their hulls removed (escairado) to obtain a white, tender kernel. It is an essential ingredient in the traditional winter stew, escudella. It stands out for its mild flavor, firm texture, and gluten-free nature, similar to cooked popcorn. An excellent option for people with celiac disease.