New fashions emerge, new lifestyles flourish, traditions remain but vary, new traditions are even created, while food will always be food but is also innovative, like the new types of homemade longaniza.
At Gastronomic Spain we anticipate new fashions. We want you to be the first to try one of the new emerging delicacies in Spanish gastronomy: the homemade longaniza.
Within the category of homemade longaniza we will find the sausage with boletus and the sausage with black truffle.
What are you waiting for to try them?
Homemade Longaniza
The homemade longaniza offered by Gastronomic Spain comes from Jamones Carbó, a family business dedicated entirely to the production of hams and pork sausages in the most traditional and artisanal way.
Among its products, in addition to ham, the homemade longaniza stands out, an original Spanish sausage stuffed with minced pork. The homemade longaniza is composed of the pork intestine stuffed with a mixture of minced meat seasoned with spices. In addition, the homemade longaniza is characterized by being a long and narrow sausage, as well as delicious.
The homemade longaniza that we will find in Gastronomic Spain and that, therefore, are the most recognized and demanded, are:
Longaniza with Boletus
The longaniza with Boletus is a special homemade longaniza. This sausage is made with white pork from Teruel and cured in natural casings. Among the ingredients that make up this homemade sausage with boletus, is the boletus itself from the Sierra de Albarracín. A perfect ingredient to give it that differentiating touch like an authentic homemade sausage.
Longaniza with Black Truffle
Another homemade longaniza that stands out from the rest of homemade sausages is the Longaniza with Black Truffle.
The homemade longaniza with black truffle is made in the same way as the homemade sausage from Aragon, but with the seasoning of black truffle.
The homemade sausage with black truffle is made up of the best pork from Teruel and the black truffles from Sarrión. These black truffles are considered gourmet products due to their unmistakable aroma and economic value.
Other types of longaniza that you can find in Gastronomic Spain
The longaniza is very common in Gastronomic Spain. Among the new types of homemade longaniza we find the Longaniza with Boletus and the Longaniza with Black Truffle, both explained above.
But there are also other types of homemade longaniza in the Gastronomic Spain online store. Let’s see them:
Longaniza from Aragon Extra
The Aragón Extra longaniza is made in the province of Teruel and is considered one of the most traditional sausages.
The homemade sausage from Aragon differs from the rest by its composition, it is made with a minimum of 70% lean and bacon and a maximum of 30% bacon. In addition to the seasoning, such as salt, garlic or vinegar, and other natural spices that can vary according to the province of origin or the consumer’s taste.
Extra Iberian Longaniza
In our online store, there are many Iberian products that you can find and the extra Iberian longaniza was not going to be less.
It is usually confused with chorizo, since the preparation and seasoning is the same, but they differ in size. The Iberian sausage is thinner, longer and narrower than the Iberian chorizo.
Llonganissa de Vic
Vic’s longaniza or, translated into Catalan, Vic’s llonganissa, is made with the meat of pigs raised in the Osona region along the Plana de Vic.
This type of sausage is traditional in Catalonia, they use minced pork stuffed in the gut and then left to dry for a month and a half in natural drying rooms.
Easter Longaniza (Longaniza de Pascua)
The Easter longaniza, or also called llonganissa, is originally from the Valencian Community. This llonganissa is eaten fried, grilled or grilled, but its most common form of consumption is to let it dry and eat it raw, especially at Easter. Hence its peculiar name.
Difference between chorizo and longaniza
Both the longaniza and the chorizo are sausages of Spanish origin, made from pork seasoned with spices, although their presentation is different.
Both the longaniza and the chorizo are packaged in a clean pork intestine or synthetic wrap, but the chorizo is tied in portions of about 20 centimeters, while the longaniza is a long continuous strip.
With regard to color, the chorizo has a more reddish color, while the homemade sausage has a more maroon color. This is due to the spices used in the preparation of both sausages.
New sausages in Gastronomic Spain
The longaniza family increases, as does the chorizo catalog. The chorizo with boletus and the chorizo with black truffle are two other of the new products that Gastronomic Spain offers in its wide catalog of typical Spanish products.
Where to buy homemade longaniza online
If you live abroad, it will be an impossible mission to find this type of sausage, especially the different types of homemade sausage. Now, and thanks to the Gastronomic Spain online store, this search for homemade longaniza will be a piece of cake.
Click here and delve into the world of cold cuts, hams, wines, or any typical product of Spanish gastronomy and buy at the best price, with free shipping to anywhere in Europe.
