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The livestock tradition of the Penedès brings to the town a wide range of sausages that are an inseparable part of the cold tables of the restaurants and the fork breakfast in the cellars. The fresh sausage — of pork, salt and pepper — is grilled and served with beans; the white bull, thinner, and the black bull, with blood and spices, are cut into thick slices and consumed cold. The whipping, elongated and cured, accompanies the cakes with tomato. All of them come from family bacon shops in the region that work with Duroc pork and natural cures. Its soft fat goes especially well with young cavas brut nature.
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