Spanish Sausages

Fuet is a traditional Catalan sausage made with pork meat in a natural pork casing. This thin, dry-cured sausage is commonly consumed with bread or added to other dishes such as soups and casseroles. Its flavor can vary from mildly spicy to spicy,... READ MORE

Sobrasada de Mallorca is a sausage that has been traditionally produced in Mallorca since the 16th century. In the 18th century, paprika was added to the recipe, thus changing its appearance and flavor. There are seven types of sobras... READ MORE

Chorizo Riojano is a cured pork sausage without any additives, produced in the Autonomous Community of La Rioja. What was once humble food of the native people is nowadays an exceptional delicacy enjoyed all over Spain. This hand-made sau... READ MORE

Chorizo Ibérico de Bellota is a distinguished and high-quality chorizo from Spain, celebrated for its superior flavor and quality. This exquisite chorizo is made from the meat of Ibérico pigs, a special breed native to the Iberian Pe... READ MORE

Chorizo de Cantimpalos is a cured variety of sausage made with pork meat that's mixed with salt, pepper, and spices such as garlic and oregano. There are three varieties of this sausage, depending on the thickness; sarta... READ MORE

Caña de lomo is a Spanish cured pork loin sausage made from Iberian pigs. It originates from the province of Huelva. The sausage is dark red in color with white streaks of fat, consisting of pork loin, salt, garlic, oregano, lemon, paprika,... READ MORE

Chosco de tineo is a typical Spanish pork sausage, traditionally produced in the Principality of Asturias. This sausage is made using pork loin and tongue, seasoned and flavored only with salt, paprika, and garlic. Once enjoyed only by th... READ MORE

As the name suggests, longaniza de Pascua is a Valencian sausage that is traditionally prepared for Easter (Pascua means Easter in Spanish). This dry sausage is made with a combination of lard, salt, pepper, aniseed, and equal pa... READ MORE

Chorizo de León is a traditional sausage from the León province in the Castile and León region of northwestern Spain. This sausage is known for its distinctive flavor, traditional production methods, and cultural significance ... READ MORE

Secallona is a type of fuet and a traditional Spanish sausage originating from Catalonia. This sausage is made with a combination of lean pork and bacon, and it's seasoned with salt and three types of black peppercorns – powdered, whole, and... READ MORE

As the name suggests, imperial de Lorca is a Spanish sausage originating from Lorca in Murcia. It is made with a combination of lean pork, pork belly, salt, white pepper, and nutmeg. The combination is stuffed into calf casings in links of 20 cent... READ MORE