What llonganissa is
Llonganissa is a long, slim, air-cured sausage — the Mallorcan version of the cured-sausage tradition that exists across the western Mediterranean (Catalan llonganissa, Italian salame, French saucisson sec). Unlike the soft sobrasada, llonganissa is hard and sliceable — served in thin slices.
What sets it apart from sobrasada and camaiot
Three points:
- Shape: long and thin (typically 30-40 cm), not round like sobrasada
- Texture: hard, not spreadable
- Seasoning: black pepper dominates; no paprika (unlike sobrasada) and no blood (unlike camaiot)
Flavour: clean, salty, meaty — closer to a good salame than to a Spanish chorizo. On the island it’s usually served as a starter, sliced with bread and olive oil.
When you eat it
Llonganissa is a cold-eaten sausage — sliced cold and served with bread, olive oil and a glass of vermut or wine. It’s a standard item on a Mallorcan charcuterie plate alongside sobrasada, cheese and olives.
In summer it works well on a pa amb oli with tomato and olive oil. In winter as a snack (“berenar”) or as part of a breakfast spread.
Production
Llonganissa is a matança product like the island’s other sausages. It’s made from minced pork (typically a cut with higher fat content), salt, pepper and garlic, packed into long slim natural casings and air-dried 2 to 4 months in the cool mountain air. Curing in Tramuntana air has its own character — cool, slightly humid, with salt off the sea.
Llonganissa at Es Muntant
We carry llonganissa as part of our charcuterie selection for pa amb oli and as tapas. It comes from a producer in the Pla de Mallorca who makes it the traditional way.
If you want a charcuterie tapas, ask the team for “llonganissa amb pa” — that’s it, the classic way.