On Friday 31st July, the Public Abattoir opened its doors to the public for the second edition of Maltese Sausage Day. An activity that continued to celebrate and promote one of the most traditional and iconic products of Maltese gastronomy, the Maltese sausage.
Throughout the day, visitors were able to enjoy a vast selection of products and recipes based on Maltese sausage, prepared by various public and private entities. Among these were flatbreads, wraps, pastizzi, burgers, pizza and various other gastronomic interpretations that demonstrated the versatility of this traditional Maltese product.
Minister for Agriculture, Fisheries and Food Supply Anton Refalo, who visited the event, said that this activity continued to confirm how much traditional Maltese products have the potential to be celebrated and valorised through innovative initiatives. “The Maltese Sausage Day once again proved how much value and potential our local products have. Through this activity we continued to support Maltese farmers, butchers and the agri-food industry, while strengthening the gastronomic identity of our country.
The Director General of the Public Abattoir Stefan Cachia said that after the success of the first edition, the Public Abattoir continued to invest in initiatives that bring the public closer to local products and strengthen collaboration with the private sector. These initiatives continue to position the Public Abattoir as a centre for the promotion of Maltese products and support for local producers,” said Stefan Cachia.
The event featured musical entertainment, as well as activities for families and children, making this a day of celebration for the entire community. The public also had the opportunity to meet local producers and discover more about the quality, versatility and tradition behind one of the most emblematic products of Maltese gastronomy.
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