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.
