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Aragon sausage, what is it and what's special about it?
We Aragonese have always known this typical cured meat from our region, but the truth is that outside the region, it's not as common to find it in stores, despite its recent popularity.
And if you're not from Aragon, you're probably wondering what longaniza de Aragón is. Let us tell you: if you've never tried it, you're missing out, especially if you like pork sausages like fuet.
If there's one cured meat that represents the flavor and tradition of Aragon, we'd definitely mention longaniza de Aragón. But what makes it so special and different?
Let's tell you a little more about our signature cured meat and its history. You won't want to try another cured meat again!
What is Aragon sausage?
This pork sausage is characterized by being similar to fuet, with a cured and dry exterior, but its flavor and texture are more similar to salchichón on the inside, being softer.
The most recognized longaniza from Aragon is the one made in Graus, a town in Huesca. It is characterized by its slightly aniseed flavor and soft texture on the inside.
For a truly Aragonese longaniza, it must be made with lean pork and bacon. Furthermore, to make it stand out from all the others, a careful selection of the meat and spices is required, as well as time dedicated to its special curing process.
Like other sausages, once all the pork necessary for its preparation has been mixed and minced with the spices, it is "stuffed" into a casing and left to cure in a cool, dry place for several days.
This sausage became popular in the Aragon region throughout the 19th and 20th centuries, although its origins go back even further. And it spread nationwide when Aragonese cuisine began to receive more attention outside the region.
HOW IS IT MADE?
Now that we've given a brief introduction to this sausage, let's tell you how it's made step by step.
For its preparation, as mentioned above, lean pork and top-quality bacon are used.
When the meat is kneaded, it's seasoned with a variety of spices such as garlic, paprika (to give it a reddish color and a hint of smoky flavor), cumin, salt (to enhance the flavors and preserve the sausage for longer), and pepper.
Once the meat has been seasoned, it's stuffed into natural pork casings. This method preserves the sausage's natural flavor, texture, and appearance. It also guarantees its high-quality preservation.
Afterward, it's shaped into a horseshoe, a characteristic of Aragon sausage, which aids in its curing process. This is very important so that all its ingredients are noticeable and the exquisite flavor of this sausage can be appreciated.
Traditional recipe: How was it made before?
Traditionally, to prepare the best Aragonese sausage, a selection of the best pork was made. It was chopped with a knife or manually minced with a machine to obtain well-blended pieces.
Once the meat mixture was prepared, it was seasoned with spices. One of the greatest secrets of this sausage is the spices used to season it. Among these, salt and garlic stand out, which significantly enhance its flavor, but black pepper and oregano or anise were also added, giving it an exceptional touch.
The mixture of meat and spices was mixed well with the hands so that everything was well coated. This mixture was then stuffed into natural pig casings, cured with vinegar and salt water. Wooden funnels were often used for this process.
Drying and curing were very important. For this to be perfect, the sausages were hung tied in a cool place, such as a cellar or barn. There they cured for several weeks. Interestingly, they were also stored in clay pots covered with lard to preserve them for months. This was especially the case during times of shortage.
This sausage could be eaten raw, fried, or roasted; either way, it's delicious.
If you look closely, the traditional way of making Aragon sausage hasn't been lost. This has made it a star sausage in the culinary world and can be used on countless occasions.
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WHAT MAKES IT SO SPECIAL?
So, what's so special about Aragon sausage?
Aragon sausage isn't just special for its flavor, but what makes it so different from others is its traditional production process, which has been in place for years.
Its main characteristic is its texture; however, its slightly aniseed flavor makes it delicious on charcuterie boards, also countering the "dry" flavor of the sausage we're used to.
We recommend serving it with cured cheese and a good red wine to fully enhance its nuances, although in Aragon we typically eat it as a snack.
Aragon sausage is one of the first sausages to appear and has been made for centuries, earning it an important place in the Aragonese diet.
Want to try it? Take a look at our cured meats section!
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