Julien Langlois and his brother Pierre took over Denis Jaume’s butcher’s shop in Canohès on October 22, 2021 (the Facebook page). It was with the help of his father-in-law, Canet caterer Philippe Mèle, that he got started. “It’s an establishment that has existed since 1985 and that’s where Philippe did his apprenticeship. He got us started in this sentimental recovery”explains Julian.
For the sausage presented at the championship, Julien and his brother have kept the Jaume family recipe. Tirabuixo pork from around here, a good balance between fat and lean and after… Shhh, the jiffy does the rest.
It was somewhat by chance that Julien found himself a butcher. A former show jumping rider, he needed to bounce back. The contact with the customers and his passion for the catering trades did the rest. During an internship at the Folies fermières (yes yes, those of the film which has just been released), he knew that he was made for the job and took his brother on board.
Apart from the sausage that competes, Julien is proud that everything he offers to his customers is homemade with local Catalan products. Blood sausage, whip, and especially Pierre’s five recipes for pâté en croute are requested by customers.
A party open to all in partnership with France Bleu Roussillon
Organized by the Catalan Saucisse Club (Facebook page), the championship final will take place on Sunday June 5 at Parc de Clairfont in Toulouges. The eight finalist sausages will be cooked by heads of the department. Local wines and beers will accompany the meal to the sounds of bandas among others.
– 9:30 a.m. -> 11:30 a.m.: Election of the best Catalan sausage / event reserved for Club members.
– From 11 a.m. -> Doors open for all and launch of the festivities
– From 3 p.m. -> Prize giving & concert
– Admission: 5 euros for non-members