Harbor City, California
Doña Juana, produced by La Espanola Meats is located in California. It is where family recipes become delicious Spanish sytle suasages like Fuet and Salchichon de Vic.
A garlicky staple of the Catalonian diet, the wide diameter of this sausage makes it a visually appealing component of any charcuterie plate.
A smaller, raw version of the popular Catalonian sausage, butifarra.
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.
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.
This fully cooked blood sausage is the core ingredient in making a signature dish of Asturias, fabada.
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.
Slow cooked with potatoes and onions, this becomes the base of the famous smoky stews of La Rioja.
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.
This is a soft, spreadable, dry-cured chorizo recipe from the Mediterranean island of Mallorca.
The Soria variety originated in old Castille around Soria and Logroño. Hand-diced pork loin is seasoned, and ddried overnight to reduce moisture. Then the mixture is put into natural casing and dry-cured for three months.