The preparation of canned pork is the most used method in the zone to “preserve” the meat. It is salted and cut into pieces to fry it and place it in earthenware jars, where it is covered with olive oil. It is done with loin, ribs and “longaniza” sausage.

Among the sausages made from pork, there are a great variety of products, such asdry-cured pork loin, chorizo, salchichón and cabezada de lomo. Today other ingredients are added such as truffle, pistachios, or mushrooms, which adapt the traditional sausages to the most modern tastes. You can acquire then in Ejulve and Villarluengo.

Esta web utiliza cookies propias y de terceros para su correcto funcionamiento y para fines analíticos. Al hacer clic en el botón Aceptar, acepta el uso de estas tecnologías y el procesamiento de tus datos para estos propósitos. Configurar y más información
Privacidad