Longaniza vs Linguica: What’s the Difference?
The Iberian Peninsula is made up of Spain and Portugal. While these countries are so close to each other, their people speak different languages, have their own distinct cultures, and food.
If you’re a passionate sausage maker, maybe you know that both countries have similar versions of a pork sausage. These are Spain’s longaniza and Portugal’s linguica.
When comparing longaniza vs linguica, these types of sausage may seem similar at a glance but actually have some notable differences. Read on to learn more.
What Is Longaniza?
Longaniza is Spanish in origin and is considered a cousin to the chorizo.
It’s popular in Spain, Mexico, Chile, Argentina, Puerto Rico, and reaches other countries like the Philippines (which has a history of Spanish colonization). This sausage has clearly made its way to so many parts of the world.
Longaniza is most often made with pork and stuffed in intestinal or tripe casing. Traditional spices used in longaniza include aniseed, nutmeg, cinnamon, garlic, paprika and vinegar. These spices are the reason why longaniza is often dark red in color.
The meat and spices used in longaniza can vary greatly from country to country. While it’s usually made with pork, it can also be made with chicken or turkey. Mexican longaniza tends to be spicier while Filipino longaniza (or longganisa) has an added sweetness to it, and Spanish longaniza is often also spiced with black pepper.
Usually longaniza is cooked fresh, and isn’t typically cured.
What Is Linguica?
Linguica is a Portuguese sausage and has quite a few similarities to longaniza and chorizo.
It’s made from pork and stuffed into a natural casing. Generally considered a mild sausage, standard spices of linguica include salt, paprika, garlic, and vinegar.
It has a smokey flavor and is usually smoked or cured.
Longaniza vs Linguica
Longaniza and linguica are similar but have a few notable differences. Check out the table below that highlights how these two types of sausage compare.
| Longaniza | Linguica |
|---|---|
| Spanish origin | Portuguese origin |
| Traditionally a pork sausage | Traditionally a pork sausage |
| Usually cooked fresh | Usually cured or smoked |
| Includes spices like aniseed, nutmeg, and cinnamon in addition to garlic, paprika, and vinegar | Main spices include paprika, garlic, and vinegar |
| Can be spicy, depending on region | Generally milder |
| Meat and spices vary greatly across the globe |
In Summary
As you can see, linguica is the milder yet smokier and cured version of a pork sausage compared to longaniza.
Both types of sausage take their own form based on where in the world you are, which speaks to the incredible variation and endless possibilities with sausage making.
Which direction will you go in in your next batch of sausage? Will you stick with tradition or take your own spin on it?
Interested in other sausage comparisons? Check out my article here comparing salami and summer sausage!
