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llonganissa de pagès" is an artisanal Catalan sausage made from lean pork, salt and spices, slowly cured in natural casings. Its name, which means "peasant sausage", reflects its rustic origin and traditional production method.
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Page llonganissa consists mainly of lean pork, shoulder, ham and pork belly trimmings.
Seasoned with salt and spices, giving it its characteristic flavor.
The sausage is cured for around two months.
The inside is reddish when dried, and the outside is white, which can vary according to the climate of the region.
The texture is creamy and the flavor mild and aromatic, with a medium-thick "bite".
It can be eaten on its own, as tapas, in sandwiches with bread or as an ingredient in other dishes.
CE065
11 Items
Data sheet
- Ingredients
- Pork meat and fat, salt, lactose, milk protein, milk powder, wine (sulfites), spices, antioxidant (E-301), dextrose, preservatives (E-250, E-252) and color (E-120). May contain traces of soy.
- Nutritional information per 100 g or 100 ml
- per 100 g or 100 ml
- Energy
- 1711 kj / 412 kcal
- Fats
- 31 g
- Of which saturated fatty acids
- 9 g
- Carbohydrates
- 2,2 g
- Including sugars
- 2,2 g
- Proteins
- 31 g
- Sel
- 3,5 g
- Conservation
- Cool, dry place
- Producer
- D. Del jamón Cerezo - Ctra. Castellar, 242 - 08226 Terrassa
- Origin
- Spain
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llonganissa de pagès" is an artisanal Catalan sausage made from lean pork, salt and spices, slowly cured in natural casings. Its name, which means "peasant sausage", reflects its rustic origin and traditional production method.