Made in Spain Production: Locally sourced and No preservatives Shelf life: 6–12 months Storage: Shelf-stable Ingredients: Technical sheet: It could be said that longaniza is a mix between a fuet and a salchichón. Generally, it is a Spanish sausage with a shorter curing time, which makes it have a softer and juicier texture. Longanizas are made from minced pork, seasoned with spices, and stuffed into natural casings. It is a thicker longaniza than the fuet. It has a longer curing time and is covered with a thin layer of mold that gives it that peculiar touch. The llonganissa de Vic is made in Catalonia but has spread throughout Spain. This longaniza has an intense, bright red color, and when cut, the small cubes of fat and black pepper grains are perfectly visible. Ingredients of Salchichon Gran Luxe: Hams, loins, and extra lean meat from female pigs, sea salt from the Ebro delta, black pepper variety "tellicherry," and preservative: potassium nitrate. Natural casing. With 180 days of curing Gluten-Free and Lactose-Free. Producer: Casa Riera Ordeix. Origin: Vic (Osona) Nutritional information: Energy value per 100 g of final product: 377 Kcal/1570 Kj Fats: 27 g Of which saturated: 4.5 g Carbohydrates: 2.12 g Of which sugars: 2.12 g Proteins: 31.5 g Salt: 2.3 g Weight: 1 kg (2.2 lb)