23rd January to 21st February 2010 at the restaurants in La Massana

"Lo Mandongo" winter cooking

 “Lo Mandongo”: a mixture of pork and additives used to prepare cold meat on the slaughter day.

These days are organised with the aim of promoting the gastronomy, culture and traditions of La Massana.

During the time of the slaughter, some of the restaurants offer dishes and menus made with the products that are typical of this period.

The pig slaughtering tradition, together with the typical products of the celebration and the results of the work, can be tasted at the restaurants for four weeks until the Carnival.

Information: La Massana Valls del Nord Tourist Information Office: turismelamassana@andorra.ad. tel. 835 693, www.lamassana.ad

Organised by ACELMA, with the support of La Massana Municipality.