Pascua Longaniza sausage
Which area of Spain is it typical?
- Autonomous region: Valencia
Also called "pencil sausage" or "dry sausage", the Pascua longaniza sausage is related to the spicy chistorra of Navarre and has a long tradition of being made in the Valencia region.
It is particularly produced in spring, coinciding with the patron saints' festivals of San José and Easter, which is how it got its name. It is a dry very fine sausage made up of lean pork (30%), beef (30%), lard and marinated with salt, pepper and aniseed. It is packed in natural skins and tied in strings approximately 20cm long. The curing process takes place in a natural environment for between 7 and 10 days.
- Type of product: Meat
- Season: All year round.
- Origin: It is produced in the Valencian region, largely in the province of Valencia.
- To drink with it: It is normally eaten raw, as a "tapa" or aperitif, accompanied by young red wine or beer.
- Energy: Average
- Cholesterol: High
- Comments: Rich in Proteins.