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Cured meats of the Aranese pig slaughter

Canejan, Val d'Aran, Lleida

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Cured meats of the Aranese pig slaughter

Food and drink · Canejan, Val d'Aran, Lleida

Image of Canejan, not of the place itself.

The pig slaughter stocked the winter larder with longanizas, chorizos, pâtés and blood sausages cured in the cold of the mountains. The Aranese sausages combine the Gascon tradition of pâtés with the Catalan preparations of slow curing.

Photo: Simonjoan (CC BY-SA 3.0)

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