At 7 p.m.

Talk “Botifarra, bull and company. Heritage and sausages in Catalonia”, by veterinarian and patron of the Fundació Oficis de la Carn Josep Dolcet.

Dolcet will talk about the traditional sausages of Catalonia: where they are made, the territorial variations to adapt to local circumstances, the different names depending on the area, the counties, related anecdotes... All of this, to show Catalonia as a space of an inexhaustible variety of sausages derived from pork, among which, botifarra.

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