Fortune Fish & Gourmet

Seafood & Gourmet Products

Cured, Smoked or Stuffed Meat

La Española Meats, Inc

Harbor City, California
LaEspañola meats, located in California, produces Dona Juana where family recipes become delicious Spanish style sausages like Fuet and Salchichon de Vic.


Prepared simply on the grill or added to stews and rice dishes.

S0300430 · Regional Specialty · 10/16 oz. Chub 

Mini Chorizos {Cantimpalitos}

Red sausage with pork, garlic, herbs, and spices. Sautéed in beer, wine or brandy, and served as a tapa or garnishing a paella.

S0300370 · Semi-Cured · 10/16 oz.


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

S0300460 · Regional Specialty · 10/16 oz. Chub  


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. Chub 


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

S0300490 · 10/16 oz. 

Morcilla Blood Sausage

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

S0300640 · With Onion · Fully Cooked · 20/8 oz.
S0300610 · With Rice · Fully Cooked · 20/8 oz.


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.

S0300520 · Regional Specialty · Dry-Cured · 8/20 oz. Chub 

Fuet Catalan

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.

S0300580 · Dry-Cured · 13/12 oz. Chub

Salchicon de Vic

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.

S0300340 · Dry-Cured · 6/1.5 lb Chub


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.

S0300400 · Regional Specialty · Dry-Cured · 9/17.8 oz. Chub


Soft, spreadable chorizo recipe from the Mediterranean island of Mallorca.

S0300310 ·Dry-Cured · 6/1.5 lb Chub 
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