Easter Sausage “Longaniza de Pascua” (300 gram packages)

5,85

Typical sausage of the Valencian Community of about 20 centimeters in length and ideal to eat during any part of the day.

 

It is composed of lean pork (30%), beef (30%) and lardeo and marinated with salt, pepper and anise. It comes embedded in a natural casing, tied in strings of approximately 20 cm. long and whose healing process takes place in a natural environment for 7 to 10 days.

 

The Easter sausage (Longaniza de Pascua) should never be wider than the finger and is eaten dry. Its consumption is associated with the end of the Lenten period where the church already allowed us to eat meat again. It does not need to be cooked, it must have a strong and characteristic smell and it can also be eaten between bread.

 

According to chroniclers, the Easter sausage can come to have a medieval and humble origin where sometimes the meat was not available to everyone and therefore these narrower sausages were made to take better advantage of the meat and to be able to have a greater number of pieces than people consumed at the end of Lent.

 

It is served in vacuum packed packages of 5 units. About 300 grams approximately.

 

DELIVERY

For shipments to Balearic Islands, Canary Islands, Ceuta, Melilla, Andorra, Azores islands or Madeira consult info@jamonibericoonline.com

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Description

Typical sausage of the Valencian Community of about 20 centimeters in length and ideal to eat during any part of the day.

 

It is composed of lean pork (30%), beef (30%) and lardeo and marinated with salt, pepper and anise. It comes embedded in a natural casing, tied in strings of approximately 20 cm. long and whose healing process takes place in a natural environment for 7 to 10 days.

 

The Easter sausage (Longaniza de Pascua) should never be wider than the finger and is eaten dry. Its consumption is associated with the end of the Lenten period where the church already allowed us to eat meat again. It does not need to be cooked, it must have a strong and characteristic smell and it can also be eaten between bread.

 

According to chroniclers, the Easter sausage can come to have a medieval and humble origin where sometimes the meat was not available to everyone and therefore these narrower sausages were made to take better advantage of the meat and to be able to have a greater number of pieces than people consumed at the end of Lent.

 

It is served in vacuum packed packages of 5 units. About 300 grams approximately.

Additional information

Weight0350 kg

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