Llonganissa de Vic

The llonganissa is a Catalan dried sausage that, like chorizo, originated in the Roman Empire. Today, it's also known as longaniza in other parts of Spain. However, the most famous (and best) versions still come from the Osona province in inland Catalonia and are made there using traditional methods.

Unlike chorizo and lomo, for example, llonganiza comes from other, white pig breeds, such as the Duroc. The meat is seasoned with only salt, pepper, and additional fat, and then air-dried for 2-3 months. This process causes the familiar white, edible mold to form on the outside, protecting the sausage and preserving its flavor. Our advice: leave the skin on; it's healthy and adds flavor. Vacuum-packed in 100-gram packets for easy storage.

Our llonganissa comes from Vic, the capital of the Osona province, and even has protected status, which defines its geographical origin, ingredients, and preparation method. Flavorful, with a hint of pepper, and a lovely dry texture. It's a real crowd-pleaser and pairs perfectly with whatever you have on hand: cheese, jamón, olives, crackers, or nuts.

Our suggestion:

Remove from the refrigerator and vacuum-sealed packaging at least 30 minutes before serving, so the slices are easy to separate. They're already cut into bite-sized slices, ready for your appetizer platter or pan con tomate.

Chilled and vacuum-packed, llonganissa has a long shelf life, but once opened, we recommend consuming it within one week. Will there be any left after the party? Really? Wrap the remaining slices in plastic, store them in the refrigerator drawer, and find a time in the next few days to eat the leftovers. Enjoy!