Obach Mountain Longaniza

Longaniza de Montaña Obach

Longaniza de Montaña Obach is an artisanal cured sausage made with lean pork and pork belly. Despite its low visible fat content, it has a pleasantly smooth texture and an intense, balanced flavor.

Each piece is manually pressed and undergoes a minimum curing period of two and a half months in the cold, dry climate of the Organyà Valley. These natural conditions promote slow maturation, allowing it to develop its aroma, texture, and characteristic mountain flavor.

Artisanal production in the Organyà Valley

The production of this longaniza combines the selection of pork cuts with a traditional manual pressing process. Afterwards, the piece is cured for at least two and a half months in the natural environment of Organyà, where the cold, dry climate contributes to even maturation.

This process results in a compact, aromatic, and flavorful longaniza with a smooth texture that is especially pleasant on the palate.

Tasting notes

Although it is a very lean longaniza, its texture is smooth and it tastes savory. Its aroma and intensity are best appreciated when sliced thinly and allowed to come to room temperature before serving.

Characteristics of Longaniza de Montaña Obach

Its format is ideal for enjoying as an appetizer, in sandwiches, or accompanied by a toast with extra virgin olive oil. At Alba Ibérico, we select artisanal products with their own personality, careful presentation, and fast shipping.

Key features:

• Mountain longaniza made with lean pork and pork belly.
• Manually pressed following an artisanal process.
• Minimum curing time of two and a half months.
• Matured under the cold, dry climate of the Organyà Valley.
• Smooth texture and intense, flavorful taste.
• Ideal for appetizers, sandwiches, and toasts.
• Approximate weight of 270 g.

Ingredients

Lean pork and pork belly, salt, corn starch, lactose, milk proteins, stabilizer (E-420i), wine — contains sulfites —, spices and aromas, antioxidant (E-316), preservatives (E-250 and E-252), and natural coloring (E-120).

Allergens: contains milk, lactose, and sulfites.

Consumption recommendation

Slice thinly. Ideal for serving as an appetizer, preparing a sandwich, or accompanying a toast with extra virgin olive oil.

Before consuming

Remove from the packaging and keep at room temperature for about 30 minutes before consumption. This way, the longaniza regains its texture and better expresses all its aroma and flavor.

Storage

• Store in a cool, dry place.
• Avoid direct exposure to sunlight.
• Once received, preferably consume within 30 days.

Why choose Longaniza de Montaña Obach

Choosing Longaniza de Montaña Obach means opting for an artisanal sausage made through a slow, traditional process. Its manual pressing and minimum curing of two and a half months develop a smooth texture and deep flavor without losing the lean character of the piece.

It is especially suitable for those seeking an authentic mountain sausage that is easy to serve and versatile. It can be enjoyed both on a charcuterie board and in simple preparations where its flavor takes center stage.

Lean and smooth texture

One of the most outstanding qualities of this longaniza is the balance between its lean character and smooth texture. When sliced thinly, it offers a pleasant bite and a savory flavor that lingers on the palate.

Slow and traditional curing

The curing under the cold, dry climate of the Organyà Valley promotes gradual maturation. During this period, the piece concentrates its aromas and acquires the texture and flavor typical of artisanal mountain sausages.

Ideal for appetizers and sandwiches

Thanks to its balanced flavor, it can be served alone, accompanied by bread with tomato, in a sandwich, or on a toast with extra virgin olive oil. Its approximate weight of 270 g offers a convenient format to share and enjoy on different occasions.