Ribagorza, Aragon, Spain

A pink pork sausage from Graus, a town in the Aragonese foothills of the Pyrenees, tied into a horseshoe and sold both fresh and air-dried. The colour gives away its main rule: no paprika, which sets it apart from the red chorizos of the rest of Spain and from Chile's longaniza. At least 70% of the filling is lean pork. The seasoning changes from house to house, built on pepper and salt with some mix of oregano, nutmeg, clove, anise or sweet wine. Three companies make it under a shared collective trademark, and once a year the town grills one sausage nearly a kilometre long in the street.