The origin of this sausage so typical of Vic dates back to the old country farmhouses where, after killing the pig, it was the custom to make fresh butifarra sausage. Some of these butifarra sausages were kept in the larder to eat cured. Today, at Can Duran the somalla is prepared as before, according to the traditional recipe and with the best selection of pork meats. The result is a sausage with a squashed appearance with a fine layer of natural mould growth.