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Although it is a custom in danger of extinction, today in many country houses they still slaughter a pig once or twice a year. As it was the case with lamb, every part of it has some good use. The most characteristic products are the xolís, the cured ham and the Carnival stuffing. Pork has an advantage over lamb, it keeps better. Long ago, it was preserved in ceramic pots, or it was salted or cured. Nowadays, thanks to freezers, pork and lamb are kept at its best.
There are different types of dry sausages: the llangonissa, cooked on hot coal; the secallona, which is the best piece of meat stuffed in the small intestines to make a thin sausage that is left to dry. The xolís is also made with the best piece of meat but this time stuffing the large intestine to make a wider sausage and also hanged to dry.
The different types of raw sausages are made with the boiled mandongo: the bull de la llengua, the white sausage, the traïdora, the bringuera, the black one...
The Carnival stuffing is prepared during the Carnivals. It consists in the stomach of the pork, filled with bread, eggs, raisins, garlic, pepper and parsley.
