| Display title | Asturian Sausages |
| Default sort key | Asturian Sausages |
| Page length (in bytes) | 6,945 |
| Page ID | 369 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| Short description | A Mostly Complete Inventory |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | JonTillman (talk | contribs) |
| Date of page creation | 14:35, 28 September 2022 |
| Latest editor | JonTillman (talk | contribs) |
| Date of latest edit | 05:55, 23 June 2023 |
| Total number of edits | 8 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Hidden category (1) | This page is a member of a hidden category:
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Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Everyone in Spain, and more and more people outside the peninsula, know the two most famous Asturian sausages now. The smoked chorizo and morcilla are famous, and... |
