> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Entrep脿 de Llonganissa - URL: https://onesandwich.com/entrepa-de-llonganissa/ - Published: 2026-05-17T07:00:20.000Z - Updated: 2026-05-26T11:38:36.000Z - Description: Llonganissa sausage entrep脿; cured pork sausage similar to fuet but thicker. - Author: Andrew Lekashman - Tags: Spain, Submarine Sandwiches, Entrep脿, #auto-imported **馃嚜馃嚫 Spain** 路 Family: [Entrep脿](https://onesandwich.com/tag/entrepa/) 路 Region: Catalonia 路 Bread: barra 路 Proteins: pork --- Ingredients barra 路 llonganissa The *Entrep脿 de Llonganissa* is the Catalan cured-sausage sandwich built on a thicker, meatier link than its close relative made with *fuet*. *Llonganissa* is a dry-cured Catalan pork sausage, similar in principle to *fuet* but ground coarser, stuffed into a wider casing, and generally milder and less tangy, with a denser, more obviously porky bite. *Entrep脿* is the Catalan word for a *bocadillo*. The angle is that this is the cured-sausage sandwich for someone who wants more chew and more meat per bite than the thin, snappy *fuet* delivers, with the cure still doing the work and the assembly kept minimal. The build is short and rests almost entirely on the sausage and the bread. Good *llonganissa* is firm enough to slice clean without smearing, with a coarse cut visible in the round, a deep savory pork flavor, and a fat content that reads as richness rather than grease. Because the casing is wider, the slices are often cut on a slight bias to keep them manageable in the bread. They are shingled along a split crusty *barra*, frequently with nothing else, sometimes with a thread of olive oil or the cut face of a tomato rubbed into the crumb, the Catalan *pa amb tom脿quet* move, which adds acidity and a little moisture against the dense filling. Good execution is a matter of slicing and bread: even slices of well-cured sausage on a roll with a firm crust and an open, slightly chewy interior. Sloppy versions use *llonganissa* that is underdried and pasty, or cut so thick the bite turns rubbery, or pair good sausage with soft bread that gives the dense meat nothing to push against. The variation is small and mostly about what shares the bread. The plainest form is sausage and bread alone, leaning on the cure. Rubbed tomato and oil round it out and cut the density; a slice of a hard cured cheese turns up to add a salty counterpoint; a smear of *all-i-oli* pushes it richer. It is served cold, with no warming step. The thinner, tangier *fuet* makes a leaner, snappier sandwich from the same family that deserves its own article rather than being crowded in here. What defines the *llonganissa* version is the heft of the link: a properly cured, coarsely ground sausage sliced with restraint on a firm roll is a satisfying, meat-forward sandwich; an underdried or thickly cut one is just a heavy, dull mouthful. --- ## More from this family Other [Entrep脿](https://onesandwich.com/tag/entrepa/) sandwiches in Spain: - [Entrep脿 d'Anxoves](https://onesandwich.com/entrepa-danxoves/) - [Entrep脿 de Botifarra amb Mongetes](https://onesandwich.com/entrepa-de-botifarra-amb-mongetes/) - [Entrep脿 de Botifarra](https://onesandwich.com/entrepa-de-botifarra/) - [Entrep脿 de Escalivada](https://onesandwich.com/entrepa-de-escalivada/) - [Entrep脿 de Fuet](https://onesandwich.com/entrepa-de-fuet/) - [Entrep脿 de Pernil](https://onesandwich.com/entrepa-de-pernil/) - [Entrep脿 de Truita](https://onesandwich.com/entrepa-de-truita/) - [Entrep脿](https://onesandwich.com/entrepa/) [See all Entrep脿 sandwiches 鈫抅(https://onesandwich.com/tag/entrepa/)