Aragonese pork loin sausage
Cured pork loin
Which area of Spain is it typical?
- Autonomous region: Aragón
Aragonese pork loin sausage is one of the meat products that the Aragonese Provincial Council has covered with its guarantee mark since 1993, in order to protect its quality.
Pork loin has been produced in Aragon since ancient times. Originally, the product was obtained from traditional pig slaughters. Nowadays the umbrella of the Aragonese Provincial Council Guarantee Mark attempts to maintain the traditional fine quality and excellence of the meat. Aragonese pork loin is made from the fresh loin of castrated pigs or sows not in heat, together with salt and other natural spices. The result of this mixture is put into sausage skins and allowed to mature for a maximum period of 60 days. The loin obtained has an intense flavour and fine texture and is gentle on the palate. On the market it is sold with the Food Quality stamp. It is presented in a "candle" shape between 50 and 70cm long.
- Type of product: Meat
- Season: All year round.
- Origin: The territorial origin includes the various provinces of the region of Aragon
- Energy: High
- Cholesterol: High
- Comments: Rich in Proteins.