As we well know, longaniza is one of the most recognized sausages in our country, like chorizo or salchichón.
Rumors speak that the best Spanish sausage is found in the Valencian Community. At Gastronomic Spain we don’t know for sure, because we believe that each type of sausage has its charm. In this article we will explain the different types of sausages that you can find in our online store.
So, put on your food judge outfit and tell us which one is your favorite!
What is the Spanish longaniza?
The Spanish longaniza is a cold meat, fresh or cured, made with minced and marinated pork. It is a sausage originating in Spain, but it is also made in other countries such as Argentina, Chile or Colombia, among others.
This type of sausage is made from the intestine of the pig stuffed with a mixture of minced meat seasoned with spices. Its consumption can be varied, fried or roasted sausage when it is fresh sausage and raw sausage when it is cured.
Process of making the pork sausage
For the preparation of the sausage, we must take into account the different processes and tools necessary to carry it out.
In the first place, the casings must be conditioned to later stuff the product with the prepared mixture.
The meat used must be cold and free of defects. And in this case, the pork must be free of membranes, nerves, etc.
Next we focus on chopping. Both meats, beef and pork, are minced. Keep in mind that the bacon should be cut into cubes so that it is better dispersed. We mix the meat and reserve it.
Once the meats and bacon have been mixed, add the whole wheat sausage and liquids.
The next step is the sausage. The dough must be compact to prevent defects. One of the most important steps is to prick the casing with a needle to release any air that is in the sausage.
Subsequently, the sausages are placed at a temperature between 25º and 28º, in a period of 24 to 48 hours. This step gives rise to the proliferation of lactic bacteria, which will define the flavor and aroma of this sausage.
When this period ends, the sausage is dried for about 25 days. And finally, we will preserve the vacuum packed sausage so that they do not continue to dry out or lose weight, and are ready for consumption.
Types of sausage that you can find in Gastronomic Spain
At Gastronomic Spain we are experts in any type of sausage, but when we talk about this type of sausage we are more than that. We consider ourselves intellectuals of longanizas. And now you will see why.
These types of sausages are some of those that exist in the market, although remember that in Gastronomic Spain we have the best quality products.
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 one from Aragon differs from the rest due to its composition, it is made with a minimum of 70% lean and bacon and a maximum of 30% bacon. In addition to seasoning, such as salt, garlic or vinegar, and other natural spices that may vary depending on the province of origin or consumer taste.
Sausage from Aragon with Black Truffle
The Aragon sausage with Black Truffle is made in the same way as the one mentioned above, but it is characterized by having the black truffle seasoning.
What is the black truffle? It is a fungus that is found under the ground and has a dark, blackish appearance. Currently, it is cultivated in the so-called truffle and is highly appreciated in Spanish gastronomy, due to its aroma and its economic value.
The black truffle makes this sausage from Aragon a gourmet product.
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.
Longaniza de Vic or 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 traditional sausage in Catalonia uses minced pork stuffed in the gut and then left to dry for a month and a half in natural drying rooms.
Easter sausage (Longaniza de Pascua)
The Easter sausage, 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.
Personally, as a Valencian that I am, it is the best option, even if my colleagues disagree. A good Easter sausage, raw and sliced into rodanchas, is like touching the sky. But as the saying goes … for tastes, colors!
Differences between longaniza and salchicha
Surely more than one / one does not know the difference between longaniza and salchicha. We know they are different, but we do not know their difference.
Basically, the salchicha is made from minced pork, like sausages, but they usually take advantage of other parts of the animal, such as fat, viscera or blood to introduce it in a wrapper that, traditionally, is the skin of the intestine .
This would be its main and only difference, which is why longanizas are considered healthier than sausages..
On the other hand, if you are one of those curious who is intrigued about the differences between longaniza, fuet and salchichón, we have prepared an article where you can solve all those doubts that surround your little head. Click here.
Buy Spanish longanizas at Gastronomic Spain
Seeing the great variety of this type of sausages that Gastronomic Spain offers in its online store, surely you will not know which to choose, but that is not a problem because they are all delicious. Although as we have said before … for tastes, colors!
But also, if you are a lover of sausages and want to treat yourself to a good delicacy with Spanish Iberian products and quality appetizers, do not hesitate to consult our website and take a look at the more than 800 products we offer.
