LONGANIZA DE ARAGÓN
The Product
A traditional Spanish cured pork sausage from the Aragón region, characterized by its horseshoe shape, tender texture, and distinctive flavor from spices like pepper, garlic, and sometimes cinnamon, cloves, nutmeg, and anise, but without paprika (pimentón), setting it apart from chorizo. It's made from lean pork and bacon, seasoned, stuffed into natural casings, and enjoyed sliced as an appetizer with bread, cheese, or red wine, or cooked in various dishes.
Origin & Terroir
Traditional to Aragón in northeastern Spain, where longaniza-making dates back centuries. The distinctive horseshoe shape and paprika-free recipe set it apart from other Spanish sausages.
How to Enjoy
Grill or pan-fry until slightly crispy outside. Serve with migas (fried breadcrumbs), eggs, or white beans. Pairs with robust Aragón wines like Garnacha or Cariñena.
Did You Know?
Longaniza differs from chorizo by omitting paprika and using different spice blends including cinnamon and nutmeg. The curved shape developed for easier hanging during drying.