Autumn is the time to lay up food for the winter.

In addition to conserves and jam to use up excess fruit, vegetables and mushrooms, larders are filled with the produce of pig slaughtering which is normally carried out at this time: "per Sant Martí, el porc deixa de grunyir" (on Saint Martin’s Day, pigs stop grunting). In El Pallars the most traditional pork products are xolís, a typical sausage with a characteristic figure of eight shape, and coquetes or gossets made of flour and pig’s blood.