- Discover your favorite Spanish sausage!
- Three distinct flavors of Spain
- Made in U.S. using a Spanish recipe
There is always a collection of delicious dry-cured sausages in every Spanish restaurant and bar -- alongside the ever present Serrano or Ibérico ham. Each style has its special recipe of seasonings which help preserve it and add intense flavor.Our premium Soria chorizo is an especially fine example -- made with large chunks of lomo pork loin for a meaty flavor while still lean. For chorizo sausage, smoked paprika adds a rich red color and smoky flavor. Before the time of refrigeration, paprika was a valued preservative. Slice it paper thin and serve with as a tapa with sherry or beer.
Salchichon does not contain the omnipresent flavor of pimentón. Instead it is preserved and flavored with black peppercorns. It has a milder meatier flavor, though the black pepper adds a kick. Serve these thinly sliced as well.
Sobrasada is a spreadable sausage with origins in Mallorca, one of the Balearic Islands of the eastern shore of Spain. Since the Mediterranean climate is milder than the mainland and considerably more humid, the Mallorcanos found they could not dry cure their product the traditional Spanish way. Nevertheless, they were resourceful. The result is a delightful soft mild sausage.
Our Peregrino Sobrasada is made by a Spaniard living in America, following a secret recipe from an old monastery in Mallorca.
Slice a thick piece and serve it on crusty bread, or even better, toast or broil it onto the bread for the most authentic flavor.
While there are dozens of varieties of sausages in Spain, this sampler is a good way to try a few of the most famous.
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