Llonganissa

Llonganissa, also called 'dry llonganissa', is one of the most popular raw cured pork sausages in our country.

To make it, the loins are chosen, also the shoulders and hams according to the brewer, degreased and without any nerve, are chopped or crushed. This meat is put into a well-cleaned and tied cloth and hung so that it drains a little. As soon as the meat has drained, salt and pepper are placed in it. Llonganissa is stuffed with culana or semiculan tripe and a few pieces of skin of about twenty-five or thirty centimeters are made in it. The skins of the llongonissa are sewn from one head and the other and tied with a small piece of thread, called the pairing thread, making it a ring to hang it. When they are almost dry, they are passed into the cellar so that they are finished curing, a process during which fermentation takes place and the appearance of the fungi that give the whitish color characteristic of this sausage.

Productes de la terra

Meat and sausages

Gastroteca

Season calendar

GEN
Feb
Sea
Apr
Never
JUN
JUL
AUG
THIRST
OCT
nov
From

Complementary information

It is distributed in delicatessen and butcher's shops throughout Catalonia.

Attributes and nutritional properties

Llonganissa, like other sausages, is a product of high energy value. Its main components are high-quality protein and pork fat. It provides us with iron and a large amount of mineral salts, such as sodium, magnesium, phosphorus and zinc. They are also a good source of B vitamins. Due to its fat and salt content, it should be consumed moderately, but within a balanced and varied diet it can be included from time to time.