The Association of Xarcuters Artesans de la Marina reveals the art of healthy sausage in the CdT of Dénia

The charcuterie tradition of the Marina has taken a step forward thanks to a course held at the Tourism Development Center (Cdt) of Dénia. Members and professionals of the Association of Xarcuters Artesans of the Navy, such as Sergi Soria, Fran Sancho and Toni Arabi They shared their knowledge with attendees interested in preserving and developing the art of sausage making.

Sergi Sòria, from Ca Rabosa, in charge of regional traditions, history and culture of our sausages

The course, which focused on ancestral techniques, artisanal processes, and food safety, also served as a platform to present a line of healthier sausages made with exceptionally high-quality raw materials. Star ingredients include meat from the Murcian black chato pig and the Segureña sheep raised in the Vall de Gallinera region, both naturally fed with legumes, grass, and, in the case of the black pig, figs.

Fran Sancho, from Ca Paquitina (Ondara), presented the topic of raw materials and preparation

"The diet of these animals not only influences the flavor, but also improves the nutritional profile of the sausages," explains the charcuterie association. Thanks to these characteristics, the products have a balance of omega-3 and omega-6 fatty acids comparable to that of oily fish, making them an attractive option for health-conscious consumers.

Furthermore, since these are fermented sausages like sobrasada, they provide probiotics that are beneficial for the intestinal microbiota. "There is growing interest in foods that not only nourish but also maintain intestinal balance. Artisanal sausages have great potential in this area," they noted.

Toni Arabí, from Ca Curro (Gata), explained the importance of hygiene, safety and innovation

The initiative demonstrates that it is possible to preserve traditional crafts without sacrificing innovation and responding to new market demands. The combination of inherited techniques, high-quality local ingredients, and a health-oriented approach paves the way for the future of cured meats in the Marina.

Chef Pep Romany emphasized the importance of cured meats in the Mediterranean diet and how to incorporate them into the restaurant business.

"It's an excellent way to keep an ancient craft alive while adapting to the demands of today's consumers," they conclude.

*Information from Joan Llidó.