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Longaniza and chorizo from pig slaughter

Lagata, Campo de Belchite, Zaragoza

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Longaniza and chorizo from pig slaughter

Food and drink · Lagata, Campo de Belchite, Zaragoza

The domestic slaughter of the pig still provides longaniza, chorizo and blood sausage, cured in the dry air of the steppe. These cured meats, together with the household ham, accompany the migas and the spoon dishes of the comarca's winter.

Photo: Juan Emilio Prades Bel (CC BY 4.0)

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