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Andorra
Bringuera
One of the most typical Andorran cured meats; made by local producers using traditional recipes; a staple of charcuterie boards in bordes and restaurants; you cannot miss it when visiting Andorra; reflects the mountain tradition of preserving pork; the cured meat of Andorra; found at every traditional restaurant.
Andorra
Llonganissa
Air-dried Andorran pork sausage, a Pyrenean cured-meat staple.
Andorra
Donja
A type of Andorran pork cured meat; one of the most typical Andorran cured meats; used in escudella and other traditional dishes; made by local producers like Els Escaubells and Cal Jordi; a key ingredient in the national stew; found on charcuterie boards and in cooking; the pork that flavors Andorran stews;.