Raw pork saussage meat on bread used to be something the older generation in Catalonia would eat. Classic, old fashioned, really working class stuff.

I have tried it in the past and love it, but it's not something I usualy remember to make because it's just not part of my culinary repertoire anymore. Whenever I've seen it an eaten it though, we would always add a salted anchovy fillet in olive oil on top of it though, for flavor.