Preservation of the Celtic pig: Pilot project for the production of sausages without artificial additives

"Celtic Pork Preservation: Pilot Project for Making Sausages Without Artificial Additives"

The Galician countryside is home to gastronomic treasures that, with effort and dedication, deserve to be preserved. This is the case of the Celtic pig, a native breed that hides a unique flavor in its sausages.

We have started an exciting R+D+I project, a pilot project, granted by AGACAL – Medio Rural, the Galician Food Quality Agency, and financed with FEADER funds. This project aims to make Celtic pork sausages without artificial additives. It is a three-year project, which will end in 2024.

Why this project? The answer is clear: our commitment to the preservation of the Celtic pig breed and to consumer satisfaction. We see the growing demand for more natural and healthy products, and we want to respond to it.

In this project, we combine tradition and innovation. We rescue the ancestral techniques of making sausages, taking care of every detail to preserve the authentic taste of Celtic pork. But we also use research and development to eliminate artificial additives, thus ensuring a purer and more natural product.

We firmly believe that this project is an important step in the conservation of our gastronomic culture and the promotion of a healthier diet.