Cerdan cuisine is full of surprising flavors and aromas. It is rich and varied and is based on its fundamentals, quality farm products: livestock, cabbage, turnips, potatoes, pears, apples and quince trees.
The lambs and calves raised on both the mother's milk and high mountain pastures will give a very tasty meat labeled for its quality and origin. The pigs raised in the wild will be transformed into mountain ham, Catalan sausage, sausages, pâté de campagne, or "pa de fetge", all in the tradition of the cerdan salting.
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