Longanizas Montalbán

Chillán, Chile

A family butcher shop in central Chillán that has been making longaniza for three generations. Their recipe leans heavy on cumin and garlic, with a coarse grind that falls apart on the grill in the best way. Locals line up on Friday afternoons for weekend asado supplies. The shop is small, just a counter and a cold room, but the output moves fast.

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Sausages from Longanizas Montalbán

Longaniza Chilena

Longaniza Chilena

Ñuble, Chile

Chile's go-to fresh pork sausage, seasoned with ají de color (Chilean paprika), cumin, garlic, and oregano. Some makers add merkén, a smoked chili from the Mapuche tradition, for extra heat. The grind is coarse, the casing thin, and the links either coiled into spirals or strung out long. Every asado in Chile starts with longaniza on the grill, split lengthwise and charred until the fat crackles. The sausage shows up on street carts stuffed into marraqueta bread with pebre, the cilantro-onion-chili salsa that goes on everything.

freshporkgrilled