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Pork Sausage from Las Tablas


[The links of sausage being dried to the sun are a common sight at towns in the province of Los Santos.]

The links of sausage being dried to the sun are a common sight at towns in the province of Los Santos.


[A close-up view allows a better image of this delicious and traditional Panamanian sausage.]

A close-up view allows a better image of this delicious and traditional Panamanian sausage.


[A sample of cut links, fried in their own fat. They are ready for consumption.]

A sample of cut links, fried in their own fat. They are ready for consumption.


By:

Marino Jaén Espinosa
2013-07-20

Many peoples around the world have developed meat-based products known as sausages. They are basically, meat, usually pork, mixed with seasonings and then introduced into the cleaned intestines of the butchered animal. In most cases, the sausage is divided in links and cured, smoked or dried to the sun in order to preserve it for weeks or months.

In Panama, the better known traditional sausage is made at the province of Los Santos. The meat used is pork. Other ingredients include minced garlic, diced onions and green peppers, salt, black pepper, and ground achiote, which is the seed of the annatto tree and gives the sausage a reddish color and a unique flavor.

All the ingredients are mixed and then put together into the pork's gut. The links are then smoked or put to the sun to dry. They traditional way of eating this sausage is frying it on its own fat and pairing it with corn tortillas or handmade bread. You could also cut the sausage in bits and mix it with rice.

We invite you to taste this handmade, natural and traditional product of Panama in your next visit to the Azuero region.


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