Longaniza from Aragón

Buy the best Longaniza from Aragón

Longaniza from Aragón is a horseshoe-shapes cold meat, made from pork and spices. As it is a longaniza, it is characterised by its tenderness. If you are a fan of handmade cold meats, we highly recommend trying Longaniza from Aragón. It can be enjoyed at any time of the day, ideal to eat with a little bread and olive oil.

Jamones Carbó makes this longaniza the old-fashioned way, using traditional ingredients and a know-how that has been passed down from generation to generation.

Longaniza from Aragón Extra characteristics

Our Longaniza from Aragón is made by Jamones Carbó, a handmade ham and cold meats company located in Caminreal, in the province of Teruel. Longaniza from Aragón is characterised by being a spicy pork cold meat, in natural casing, with a thickness of around 2-3 cm and with Horseshoe or Sarta shape.

Something very peculiar about Longaniza from Aragón is that a minimum of 70% lean pork and a maximum of 30% bacon must be used.
It has a mild, delicate and pleasant taste. As it is made with natural casing it is not necessary to peel it. It has a soft texture, unlike Salchichon Salami, which is harder on the palate as it is cured for longer.

Longaniza from Aragón ingredients

The ingredients used to make this cold meat are: pork, milk powder, sugar, spices, garlic, dextrin, dextrose, antioxidants E-325 and E-300, preservatives E-250 and E-252, flavourings and colouring E-120.

It is Gluten-free, so it is suitable for coeliacs.

Longaniza from Aragón Extra, quality mark

We offer a cured longaniza to eat straight away without cooking it. Although there is no Denomination for this food, there are a series of requirements that must be met, such as the percentage of lean pork or the origin of the pork used.

This cold meat comes vacuum-packed and has a long expiry date. Once opened and removed from the packaging, we recommend waiting at least 15 minutes before eating it. Occasionally, due to its natural casing, there are some white marks on the skin. This is due to the curing process, which is normal and can be removed.

Do not hesitate to try this delicacy, but if you want to broaden your gastronomic tastes with other types of Longaniza or Fuet, click here.
Whole piece of the Longaniza from Aragón

350 gr. net weight (approximately)

Vacuum-packed