This is a sausage made with D.O. Teruel pork meat typical to the Maestrazgo region of Teruel and the Valencian Community. The name stems from them being usually eaten in Easter time, as the Church allowed meat consumption after Lent. Nowadays you can find it year-round

This is a thin sausage, approximately 1,5cm. wide, and served in strings of several sausages each, of varying lengths but usually 30cm. on average.

It's typically eaten whole with bread and wine, but it's also a popular pre-lunch snack cut in smaller pieces.