Murcian sausages, tradition in every bite

Murcian sausages are a gastronomic jewel that reflects the rich culinary tradition of the Region of Murcia. Made with top quality ingredients and recipes handed down from generation to generation, they allow us to continue enjoying those traditional flavors that enchant locals and visitors alike.

What type of sausage is produced in Murcia in an artisanal way?

Murcia is a land with a rich tradition of artisan sausages, made with pork, spices and other ingredients and following traditional methods that are passed down from father to son. Each area, and even each house, has its own touch. Among the most representative are:

• Longaniza Blanca: Made with lean pork, bacon, salt and spices such as white pepper and cloves, longaniza blanca is a very versatile fresh sausage. It can be eaten grilled, in stews or even lightly cured. Its mild flavor and juicy texture make it an essential ingredient in Murcian cuisine.
• Red Longaniza : Similar to the white one but with a touch of Murcian paprika, which gives it its characteristic reddish color and a more intense flavor. It can be enjoyed grilled, in traditional stews or cured.
• Onion black pudding: Murcian black pudding is made mainly with onion, pork blood, spices and pine nuts, which gives it a sweet and spicy flavor. It differs from other black puddings, such as Burgos (with rice) or Leon (with paprika), for its smooth texture and its use in traditional Murcian recipes such as michirones. It can be consumed fresh or dried.
• Imperial Sausage: This fresh sausage is made with lean pork, spices and a touch of white wine. Its name refers to its refined flavor and its popularity in Murcian gastronomy.
• Sobrasada Murciana: Unlike Mallorcan sobrassada, Murcian sobrassada has a spicier touch and a different curing process. It is made with pork, Murcian paprika and other seasonings, achieving a creamy texture perfect for spreading on toasted bread.
• Butifarra Murciana: A traditional cooked sausage from the region, made with pork meat and spices. Smooth and with a characteristic flavor, it is ideal for stews or to eat grilled.
• Morcón Murciano: Similar to chorizo but with a thicker texture and a more intense flavor due to its prolonged curing. It is made with lean pork and spices that enhance its unique flavor.
• Blanco Murciano: A bloodless sausage, made with pork meat and spices, with a mild and special flavor for cooking or as an appetizer.
• Chiquillo Murciano: A variety of fresh sausage that stands out for its mixture of meats and spices, ideal for grilling or incorporating into traditional recipes.
• Blanquito: A soft and delicate sausage that is mainly consumed fried or in stews. Its tender texture and balanced flavor make it a popular choice in Murcian gastronomy.

What makes Murcian sausages unique?

Murcia is a land of sausages, a very popular food that has always been produced locally, in the butcher’s workshops or in small factories for local consumption. So much so that each artisan contributes his or her own stamp that is totally recognizable by their customers.

Its success is due to a combination of unique factors:

• Murcian paprika PDO: This essential ingredient gives an intense color and an unmistakable flavor to chorizos and sausages.
• Pepper: Black peppercorns that contribute that characteristic flavor to its elaborations.
• The quality of the meat: We use pigs raised in the region, either white breed or chato murciano, selecting the best pieces to guarantee a juicy and tasty product.
• The perfect climate for curing: Warm temperatures and low humidity allow optimal drying without the need for artificial processes.
• Traditional recipes: Preparations that have been passed down from generation to generation, respecting traditional methods and avoiding unnecessary preservatives.

Chato Murciano Sausage

The chato murciano is a breed of pig native to the Region of Murcia, recognized for its black coat and its adaptation to the warm, dry climate of the area. This breed was on the verge of extinction in the 1950s due to the introduction of foreign breeds, but thanks to the recovery efforts of José Reverte, a farmer from Lorca who 25 years ago bet on its breeding, it has re-emerged as a symbol of Murcian gastronomy.

Its meat is characterized by a balanced fat infiltration and a deep flavor, which makes it ideal for the production of high quality traditional sausages such as salchichón, chorizo, sobrasada or panceta, and for fresh consumption as black pudding and sausages. The latter, when dried, become the famous Murcian dry sausage, which, when broken by hand, are the delight of children and adults alike.

At Casa Ballester we offer a selection of the most traditional Murcian sausages, made in factories in the region, highlighting those that come from the Murcian chato, an autochthonous breed with more and more followers.

Airemar Los Tarquinos, charcuterie artisans since 1973

Since 1973, Airemar Los Tarquinos has been dedicated to the artisanal production of sausages using Murcian white pork and chato pork. This family business combines traditional techniques with rigorous quality control to offer products that capture the essence of Murcian charcuterie. In the following image you can see a sample of their products, mostly made with chato murciano.

Murcian sausage recipes

What distinguishes Murcian sausages is their spicy flavor, the result of a careful selection of ingredients and seasonings. If you dare to get into the act, these are two easy-to-prepare and delicious recipes:

Longaniza Murciana

• Ingredients: Lean pork, bacon, salt, sweet paprika from Murcia, black pepper and other spices.
• Preparation: The mixture is stuffed into natural casings and left to cure for a short period, resulting in a juicy and aromatic sausage.

Onion Sausage

• Ingredients: Boiled onion, pork blood, lard, salt, pine nuts, sweet paprika, pepper and cloves.
• Comparison: Unlike morcilla de Burgos, which incorporates rice, or morcilla de León, which uses onion and rice, the Murcian version is characterized by the predominant presence of onion and pine nuts, which gives it a smoother texture and a slightly sweet flavor.

The Bando de la Huerta, the best opportunity to enjoy Murcian sausages

Easter in Murcia closes with one of the most emblematic festivities of the region: the Bando de la Huerta. Held on the Tuesday following Easter Sunday, this event pays homage to the huerta traditions and offers a unique opportunity to taste the local gastronomy.

During the Bando de la Huerta, the streets of Murcia are filled with colorful parades and “barracas” (traditional huts) where the Peñas Huertanas serve typical and traditional homemade dishes. It is in these barracas where visitors can savor a wide variety of Murcian sausages, from longaniza sausage and sobrasada to black pudding, as well as other delicacies that incorporate these sausages such as michirones or wheat stew.

Enjoy Murcian Sausages with Casa Ballester

At Casa Ballester, located in Plaza de Verónicas in Murcia, we select the best Murcian products for our online store, such as Airemar Los Tarquinos specialties. In addition, we have refrigerated shipping options to ensure that the products arrive at your home in optimal conditions.

Discover the authentic flavor of Murcia and bring to your table the tradition and quality of the sausages of our land, place your order today and enjoy a unique gastronomic experience!