Prepared simply on the grill or added to stews and rice dishes.
Red sausage with pork, garlic, herbs, and spices. Sautéed in beer, wine or brandy, and served as a tapa or garnishing a paella.
Slow cooked with potatoes and onions, this becomes the base of the famous smoky stews of la Rioja.
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 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 ground a bit finer and has a strong, smoky, pimenton flavor. Great on a bocadillo or as a substitute for pepperoni on pizzas or flatbreads.
Its name means “whip” and denotes its long thin appearance. This all-pork salami originates from Catalonia, but is popular all over Spain. It is cured without pimenton and has a small diameter. Great for a charcuterie plate or eating on its own.
This salchichon originates from the small town of Vic, north of Barcelona. This large slicing sausage is similar to Italian salamis as it does not contain pimenton.
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 casings and cured for 3 months.
Soft, spreadable chorizo recipe from the Mediterranean island of Mallorca.