Dry Longanisse sausage (Longaniza, Spain)
Price per Kg: 29€97/Kg
Exceptional farmhouse sausage, a fine 300 g piece, also called dry Longanisse (or Longaniza).
Longanisse sausage is a must for lovers of artisan Iberian charcuterie. It delights the palate with its exceptional flavour and is much prized in France, in Spain and in many other countries. Directos.eu invites you to discover this long, spiced sausage that we offer to our customers at the best price.
Origin and history of the longaniza sausage
The longaniza sausage is a product of Iberian origin. More precisely, it comes from the south of Spain (Andalusia). Today this sausage is a flagship product of Spanish charcuterie, specifically from Catalonia and Andalusia. That is what earned it its Protected Geographical Indication.
Production of longanisse sausage dates back to the 14th century, but it was in 1857 that it was revealed to the whole world at the Paris Universal Exhibition. This traditional charcuterie product is today eaten in France, in many European Union countries and around the world. Longanissa sausage is made with minced pork and spices. It is all cased in natural sheep casing before a mandatory drying of 7 days.
This ageing, which is characteristic of longanisse sausage, gives it its particular taste, its striking smell and its colour. This charcuterie contains saturated fatty acids, carbohydrates, sugars and protein. Longaniza sausage also contains fats as well as salt. It is therefore a food for pleasure, to be eaten in moderation, but always with pleasure !
Making longaniza sausage
The longaniza recipe is simple to understand, but it can only be truly mastered by artisans well versed in this type of charcuterie making. To make a longanisse sausage, they first use fresh pork belly. In some recipes, boned pork shoulder is also used. Besides the minced pork, natural sheep casing with a diameter of 22 to 26 mm is needed. The other essentials are generally:
- salt,
- a mix of four spices,
- ground black pepper,
- mild paprika,
- green anise.
In other cultures, white or grey pepper in powder form is used. The pied-noir people as well as other communities around the world have created many varieties of this farmhouse sausage. Some contain cloves, saffron, ground cinnamon, garlic and nutmeg. Apart from the main ingredients, which are pork, natural sheep casing and green anise, the spices used may vary from one product to another. These ingredients used to make longaniza sausage give it its particular little taste. They can therefore be used according to the wishes of each artisan of traditional artisan charcuterie. The use of spices leads to a distinction between mild longaniza and spicy longaniza.
Industrial sausage, moreover, contains additional products such as dextrin, soy protein, stabilisers, preservatives, lactose and sometimes a flavour enhancer. Sausages sold commercially are often vacuum-packed. This allows them to keep all their natural properties until they are eaten.
On the Directos.eu shop, besides this succulent and unique longanisse, you will find other types of sausages under the Keesbo brand, a Spanish maker based in Catalonia. This producer has been working in artisan charcuterie (sausage, ham, etc.) for more than 60 years.
How can longanisse be eaten?
Longanissa is very close to dry sausage, but also to chorizo, another speciality of Iberian or Spanish charcuterie. It can be eaten in different ways. In shops it is available as a semi-smoked dry sausage. However, longanissa is also eaten fresh, semi-dried or grilled. In some recipes it is used as an ingredient in its own right. That is the case for longanisse pastries.
Longanissa sausage is also eaten fried, notably with egg dishes. Thanks to its pronounced and particularly spiced taste, this sausage draws the interest of guests at every barbecue. It can also be used to complete an aperitif board. There are many longanissa recipes to discover on cookery sites, cookery shows, magazines and so on.
Examples include pan-fried longanisse with beans and confit tomatoes, chickpeas with longanisse, peppers and longanissa dishes, and more. This Iberian sausage can accompany absolutely all your dishes! Feel free to try it in any recipe and for every meal of the day.
Buy your dry longaniza sausage at the best price
On the Directos.eu shop, a wide range of artisan sausages and charcuterie specialities is at your disposal. Order your longaniza sausage at the best price with an impeccable quality guarantee. Thanks to the know-how and experience of our producers, you can rest assured about the quality of the pork products (sausage, ham, fuet, etc.) sold on the site.
To make the sausages sold on the shop, our partner producers select the meat according to its taste and its lean-to-fat balance. They favour a meat quality that provides an optimal amount of fat for charcuterie products. On top of that, they make sure the meat keeps good organoleptic properties. The meats used are of European origin. They are compliant with quality standards and guarantee good traceability.
Find out more on our blog: Longaniza: a sausage with a spiced taste
| Brand: | |
|---|---|
| Weight: | 300 g |
| Meat origin: |  |
| Country of origin: | |
Pork meat and fat, salt, MILK POWDER, LACTOSE, maltodextrin, flavouring, dextrose, preservatives (E-262, E-252, E-250), antioxidants (E-301, E-331), spices, colour (E-120). Natural pork casing
| Per 100 g | |
|---|---|
| Energy | 1,633 kJ / 390 kcal |
| Fat | 23 g |
| of which saturates | 8.4 g |
| Carbohydrate | 4.6 g |
| of which sugars | 3.1 g |
| Protein | 39 g |
| Salt | 4 g |
Our sausages and fuets are raw, matured products, slowly dried in a drying room to develop their full character. Simply keep them in a cool, dry place, away from light: there is no need to refrigerate them. Once started, wrap the cut end in film and keep the sausage cool. It is best enjoyed at room temperature, cut into thin slices.
Frequently asked questions about our dry-cured sausages
The fuet is a Catalan dry-cured sausage of small calibre, thinner and shorter than a classic French saucisson. The principle is the same — seasoned pork dried in a natural casing — but its slimness makes it dry faster, giving it a tender texture and a mild, even flavour.
The weight depends on the format. Our fuets (small Catalan calibre) weigh on average 130 g each, the chorizo around 150 g. Our classic dry-cured sausages are around 180 g, and the large pieces such as the Rosette are more generous still. The small formats are perfect for aperitifs; the large pieces for fine slices to share.
Our sausages are made from selected pork meat and pork fat, GMO-free and compliant with European regulations. The recipe stays simple and traditional: pork, salt, spices and ferments, filled into a natural casing.
After mincing and seasoning, the mixture is filled into a natural casing and placed in a drying room, under controlled temperature and humidity. It is this slow curing and maturing that guarantees the keeping quality, the texture and the aromas characteristic of the product.
Yes, absolutely. That fine white film is a natural bloom (a noble mould, as on certain matured cheeses) that develops during drying. It is the sign of a successful maturing, it can be eaten without any problem, and it can also be wiped off with a dry cloth.
Our sausages are sold “bare”, without superfluous plastic packaging, then slipped into a kraft paper bag for transport. A deliberately sober choice, kinder to the product and to the environment.
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