| Display title | Longaniza de Avilés |
| Default sort key | Longaniza de Avilés |
| Page length (in bytes) | 5,585 |
| Page ID | 1041 |
| 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 |  |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | JonTillman (talk | contribs) |
| Date of page creation | 17:15, 28 October 2022 |
| Latest editor | JonTillman (talk | contribs) |
| Date of latest edit | 17:15, 28 October 2022 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | {{}} In Spain, a longaniza is generally a cured pork sausage in a natural casing. This of course, leads to some confusion about where longaniza ends and chorizo... |
