The traditional pig slaughter is a custom still conserved in villages throughout La Cerdanya. In fact, many of those who emigrated to Barcelona ended up as butchers. One of the most typical dishes is jamón cerdà, or sweet and sour ham, which is also made in other regions, and has ancient origins. To make this dish it is advisable to use ham from Catalonia, lightly cured. If it is dry, it can be soaked or plunged into in boiling water for a few seconds, then dried thoroughly.