The Aragonese sausage is one of the great successes of Spanish sausage: fresh or cured, almost always long and never with paprika, its mixture of minced pork, spices and herbs makes it difficult to forget. Of all the sausages, Graus’s it is perhaps the most famous. A few family businesses make it in this town of 3,300 inhabitants of Huesca, which is highly recommended if you are in La Ribagorza and get hold of one of these pig delicacies.
We have traveled to Graus to see how it is done, and also to decide who makes the best (that’s how we are possessed by the spirit of expert tastings). Melsa? Aventín? OR Maella? If you want to see the decision of the divine being who knows everything and has it more believed (that is, me), you will have to watch the video above.