Saussagges

Pyramid trunk shaped horse, formed by four wooden legs joined by the top to a table, on
which screws a cast iron apparatus containing a funnel-shaped input to introduce the meat and a exit where a funnel is placed so that the minced meat enters the gut, giving back to a crank of iron. On one of the sides you can see the ELMA mark in relief and on both sides of the hopper is the number 22, which refers to the model. The ELMA brand, established in lablava, is active from 1924 to the present. This one It belonged to the Mora Andreu family. The slaughter of the pig was carried out every year in winter (Every pig gets its Saint Martin, By Saint Martin, Kill the pig and start the wine). The fundamental reason was that the cold favored the conservation of the meat, it was also one Calmer season after harvests and before the celebration of Christmas, the main festival of the year. All The family participated in the activity, usually the men were responsible for killing the animal and the women processed Meat products. Other times it was a man who was in charge of killing the pig in the house and the housewife was the one who carried out all the tasks of tanning and sausage. There were also women who used to make sausages to sell away from home, thus obtaining extra income.