- Butifarra, morcilla & cooking chorizo
- Three packages of sausage
- Great for grilling!
- U.S. made from Spanish recipes
- USDA inspected
- Size - 2.75 lbs
Grill up the flavor of Spain with this selection of delicious sausages! Every town and village in Spain has its variation of pork sausage, from the white butifarras of Catalunya to the smoky chorizos of Castilla y León. This sampler offers a variety perfect for the grill.
Included are: artisan cooking chorizos made with free-range heritage pork and smoky pimentón de la Vera paprika (0.75 lb, 4 links); Catalan butifarra white sausages with black pepper (1 lb, 4 links); and black morcilla sausages with onions (1 lb, 4 links).
Fresh sausages are very difficult to import from Spain, so we work with small family producers here in U.S. to create Spanish style sausages from traditional recipes and imported ingredients.
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Customer ReviewsAverage rating from 8 reviews Write a review
"Loved it! Made a great gift!"
David ACOSTA - FPO, DC - Oct 25, 2015
"Great sampling! "
John Sears - Stormville, NY - Jun 1, 2015
"Great way to sample or have a variety on hand for specific recipes. "
Theodora Burke - Greenwood, DE - Mar 14, 2015
Mark McNeil - ARROYO GRANDE, CA - Oct 17, 2014
"We enjoy this nice delicious and fresh sausages, morcillas were so nice n fresh everythingnin this package was so fresh."
connie - Kernersville, NC - Jan 19, 2014
"Everyone Loves this pack."
Rich - May 14, 2011
"All the sausages were amazing and tasted just like at Cafe Sevilla in San Diego, our favorite spot for tapas. The chorizo was delicious but a little soft for cutting, the mini chorizo would probably be best for smaller pieces. Loved the morcilla too. I would like it if all the sausages came in two packs like the morcilla."
Mike - Oct 18, 2010
"senores como a mi me gustan los embutidoso o chorizos les doy de calificacion 5 estrellas vivo en los EEUUen georgea casi no se encuentran productos Hispanos ahora los voy a pedir por internet muchas gracias por tener todos los productos que me gustan besitos gordos by."
Miriam Yari - Nov 3, 2009