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The pig slaughter

The custom of killing one or more pigs to provide the family with meat and sausages during the whole year is a very old tradition which has now been restricted to the rural world, since health and hygiene regulations have prohibited fattening livestock in houses situated in urban nuclei.

But the traditional pig slaughter continues to be carried out in the countryside, which is where the best sausages of the district come from. The event brings together all of the family and their relatives, because there is a lot of work to be done in a few hours. To kill the pig, the family usually hire a specialist, known popularly and simply as the mataporcs or ‘pig-killer.’

The dead pig’s carcass supplies the delicious local varieties of sausages: llonganissa, fuet, botifarra picant, botifarra de perol, bull negre, bull blanc - and also the exquisite sweet botifarra, flavoured with sugar and lemon. It is eaten raw or cooked, and is also used in small amounts to give a sweet-and-sour touch to various dishes, such as faves estofades, stewed beans.

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Consell Comarcal del Baix Empordà
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