El Pozo Original Longaniza, 300g

The El Pozo Longaniza Original is a traditional Spanish air-dried sausage that serves as El Pozo's classic version of Longaniza.

Product Type and Consistency

• Product Type: Spanish Longaniza. Longaniza is an air-dried sausage (embutido) widely consumed in Spain, often considered a thinner, longer, and sometimes more finely seasoned version of Salchichón (a type of Spanish salami).

• Appearance: The sausage has a long, thin shape and is sold in a natural casing (usually pork). In contrast to Fuet (Fuetec), it is usually slightly thicker, but leaner than a typical Salchichón.

• Texture: It is a hard sausage with a firm, sliceable consistency. When cut, it shows a relatively fine but visible distribution of lean pork and pork fat.

Taste and Aroma

• Taste: The "Original" Longaniza from El Pozo is characterized by a mild, traditional, and aromatic taste. It is finely seasoned and exhibits the characteristic notes of a carefully matured, air-dried sausage.

• Seasoning: It is seasoned with a mixture of spices (often including pepper and garlic) and salt, which are carefully balanced during the production process.

• Maturation: The sausage undergoes an air-drying process, which gives it its typical, slightly tangy and complex aroma.

Key Ingredients

Longaniza Original is made from selected cuts of pork:

• Meat Base: Pork (shoulder, lean meat, and pork belly fat). A high meat content is used for the final product (typically approx. 140 g of meat for 100 g of salami).

• Other Components: Cooking salt, milk powder (or lactose), corn dextrose (sugar for fermentation), natural spices.

• Additives: Antioxidants (e.g., E-316) and preservatives (e.g., E-250/E-252, nitrites/nitrates).

• Allergen Information: Contains milk and may contain traces of soy.

Usage

Longaniza Original is a popular part of Spanish cuisine and is usually enjoyed as follows:

• Tapa: Thinly sliced as a cold appetizer or part of a tapas platter.

• Snack: Simply with bread (e.g., baguette or ciabatta).

• For Cooking: Although traditionally enjoyed as a cold cut, it can also be used for cooking in some regional dishes.