2nd Edition Of Maltese Sausage Day Celebrates Culinary Heritage

The Public Abattoir welcomed members of the public on Friday 31 July for the second edition of Maltese Sausage Day, an event celebrating one of the country's most iconic traditional food products while highlighting the importance of supporting local producers and the agri-food sector.

Visitors had the opportunity to sample a wide variety of dishes prepared using Maltese sausage by both public and private entities.

The menu included traditional favourites and modern interpretations, such as ftajjar, wraps, pastizzi, burgers and pizzas, demonstrating the versatility of the product in both classic and contemporary cuisine.

Minister for Agriculture, Fisheries and Food Anton Refalo, who visited the event, said the initiative continued to showcase the value and potential of traditional Maltese products through innovative activities that promote local food heritage.

He said the event not only celebrated Maltese sausage but also supported farmers, butchers and the wider agri-food industry, while strengthening Malta's gastronomic identity.

Director General of the Public Abattoir Stefan Cachia said the success of the inaugural edition had encouraged further investment in initiatives that bring the public closer to locally produced food and foster stronger collaboration with the private sector.

He added that these initiatives continue to establish the Public Abattoir as a centre for promoting Maltese products and supporting local producers.

The event also featured live entertainment and family-friendly activities, creating a festive atmosphere while giving visitors the chance to meet local producers and learn more about the quality, tradition and craftsmanship behind one of Malta's best-known culinary specialities.

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