In 2009, Artur creates next to the teacher pork butcher Xavier Casanovas, the Sausage Terregada. Made with offal pork mainly (occasionally made with veal and lamb), onions, tomato, garlic, almonds, stale wine, salt and black pepper, this particular sausage is the adaptation of a dish the most characteristic feature of the kitchen vallès occidental in the late NINETEENTH century and early TWENTIETH century. It consisted of blood and offal cooked with sofrito and stale wine, tied with a chopped and served with aioli. 

The dish, which had almost disappeared, was the name of their appearance the small fragments resulting from the coal. It’s a sausage cooked very peculiar that does not include any additives (dyes, or emulsifiers, or enhancers, or antioxidants). Proof of this is the slight and temporary oxidation that suffers after cutting knife.  

To be consumed preferably warm, cut into thick slices that are skipped both sides by the frying pan with oil. It is customary to serve on the traditional bread with tomato Catalan or accompanying a few beans of the Ganxet freshly cooked with extra virgin olive oil and salt. 

They are used for three recipes mostly. The “Terrassenc”, a dash created by Artur in 2013 on the basis of a portion of Coca Munt (native also of Terrassa and made with herbs de Sant Llorenç), baked with onion and tomato, Sausage Terregada passed by the iron and salseada with aioli honey Ullastrell and parsley,. 

The “Trinxat Vallesà” is made with potato Buffet roasted and peeled, mashed with sausage, peeled and fried until golden brown both sides. Served glazed with gravy, or with a fried garlic above. 

Finally, the “Soup Vallès”, a stew from the four pillars that are more representative of the cuisine vallès: the Sausage Terregada, the Col de Paperina, the bean of the Ganxet and the oil variety Becaruda.