La Llonganiza

This is one of the most common sausages for Catalonia, which became famous all over the world.

Llonganissa is made exclusively from lean pork, salt, and black pepper, twisted with diced lard, and kept in the cold for several days. 

After stuffing the sausage, it is dried for at least 45 days. During this time, a characteristic whitish flora is formed, which gives the sausage a typical taste and smell.