Festa Laħam Returns To Celebrate Local Meat & Tradition

The Minister for Agriculture, Fisheries and Animal Rights, Anton Refalo, announced that the fourth edition of Festa Laħam will once again offer Maltese families the opportunity to celebrate and better appreciate the quality and versatility of local meat. The event brings together families and sector operators while continuing to strengthen the value of local produce.

Festa Laħam will take place at the Public Abattoir on Saturday 2 May from 6pm onwards and will be a family oriented event built around four key pillars: the quality of local meat, Malta’s agrogastronomic heritage, research and innovation in food, and the Marsa community, which has hosted the institution for 129 years.

During the event, visitors will have the opportunity to tour the Public Abattoir facilities and appreciate the investments made in recent years to improve hygiene, safety and product quality.

Participants will include the Pig Breeders Cooperative with its “Majjal ta’ Malta” products, the Sheep and Goat Producers Association, the Maltese Goat and Sheep Cooperative, as well as other commercial entities within the sector. The event is being organised with the support of the Marsa Local Council and other local organisations.

The Public Abattoir, together with the Malta Chefs Society, will offer tastings of traditional Maltese products such as mazzit and tripe, as well as crispy pork and Maltese sausage, alongside innovative products that add value to local produce.

Festa Laħam 2026 will also feature a varied programme for families and children, including entertainment, educational activities and contributions from Esplora with an interactive scientific approach. There will also be live cooking sessions, innovative recipes and an educational exhibition on parchment.

In recent years, the Public Abattoir has continued to invest in strengthening the quality and value of local products. Traditional items such as tripe and mazzit, which had disappeared from the market for around twenty years, have been reintroduced following investment in modern hygienic processing facilities without preservatives. Further investment has been made in new systems for cutting, processing and packaging pork, as well as technologies designed to improve cooking quality while meeting high hygiene standards and enhancing efficiency and sustainability within the sector.

#MaltaDaily

Photo Source: DOI - Alan Saliba