Seafood & Gourmet Products

Bilbao

S0300430 · 10/16 oz.

Butifarra

A garlicky staple of the Catalonian diet, the wide diameter of this sausage makes it a visually appealing component of any charcuterie plate.

S0300550 · 6/16 oz.

Butifarrita

A smaller, raw version of the popular Catalonian sausage, butifarra.

S0300490 · 10/16 oz.

Cantimpalitos

This is a semi-cured red sausage with pork, garlic, herbs and spices.  Typically it is sauteed in beer, wine or brandy and served as a tapa or garnishing for a paella.

S0300370 · 10/16 oz.

Fuet Catalan

Its name means "whip" and denotes its long thin appearance.  This dry-cured, all-pork salami orginates from Catalonia, but is popular all over Spain.  It is cured without pimonton and has a small diameter.  It is good for a charcuterie plate or eating on its own.

S0300580 · 14/12 oz.

Morcilla Blood Sausage

This fully cooked blood sausage is the core ingredient in making a signature dish of Asturias, fabada.

S0300640 · With Onion · UPC 037479010001 · 20/8 oz. 

S0300610 · With Rice · UPC 037479009005 · 20/8 oz. 

Pamplona

Pamplona originates from the same town as the famous running of the bulls.  It is dry-cured and ground a bit finer and has a strong, smoky, pimenton flavor.  It can be used on a bocadillo or a substitute for pepperoni on pizzas or flatbreads.

S0300520 · UPC 037479008008 · 8/20 oz.

Riojano

Slow cooked with potatoes and onions, this becomes the base of the famous smoky stews of La Rioja.

S0300460 · UPC 037479001252 · 10/16 oz.

Salchichon de Vic

This salchichon originates from the small town of Vic, north of Barcelona.  This large, dry-cured slicing sausage is similar to Italian salamis as it does not contain pimenton.

S0300340 · UPC 037479017000 · 6/1.5 lb

Sobrasada

This is a soft, spreadable, dry-cured chorizo recipe from the Mediterranean island of Mallorca.

S0300310 · UPC 037479019004 · 6/1.5 lb

Soria

The Soria variety originated in old Castille around Soria and Logroño.  Hand-diced pork loin is seasoned, and dried overnight to reduce moisture.  Then the mixture is put into natural casing and dry-cured for three months.

S0300400 · UPC 037479007001 · 9/17.8 oz.