4 Kg. Region: Segovia

The "Chorizo" is a sausage originating and typical of the Iberian Peninsula, spread to Latin America.

In Spain is a sausage dried (well in the air, well smoked), made mainly from pork meat chopped and marinated with spices, being more feature paprika, which is the most distinctive of the “Chorizo” against other sausages element, and which also gives it its characteristic red color. In Spain, for a sausage to be called “Chorizo”, it must necessarily have paprika and garlic, this distinguishes it from the “Chorizo” in other countries.

Among the varieties of “Chorizo” is famous la riojana. Other famous sausages found in the province of Salamanca, Segovia (particularly those of Cantimpalos I.G.P.), León, Asturias (usually smoked) and in Navarra, where the “Chistorra” is very popular.

In any case, its preparation is so widespread that we can find so many types of sausages as regions in Spain.

Pack: 2,5 Kg Weight Approx. Region: Granada Andalucía

The "Chorizo" is a sausage originating and typical of the Iberian Peninsula, spread to Latin America.

In Spain is a sausage dried (well in the air, well smoked), made mainly from pork meat chopped and marinated with spices, being more feature paprika, which is the most distinctive of the “Chorizo” against other sausages element, and which also gives it its characteristic red color. In Spain, for a sausage to be called “Chorizo”, it must necessarily have paprika and garlic, this distinguishes it from the “Chorizo” in other countries.

Among the varieties of “Chorizo” is famous la riojana. Other famous sausages found in the province of Salamanca, Segovia (particularly those of Cantimpalos I.G.P.), León, Asturias (usually smoked) and in Navarra, where the “Chistorra” is very popular.

In any case, its preparation is so widespread that we can find so many types of sausages as regions in Spain.

Pack: 2,5 Kg Weight Approx. Region: Granada Andalucía

The "Chorizo" is a sausage originating and typical of the Iberian Peninsula, spread to Latin America.

In Spain is a sausage dried (well in the air, well smoked), made mainly from pork meat chopped and marinated with spices, being more feature paprika, which is the most distinctive of the “Chorizo” against other sausages element, and which also gives it its characteristic red color. In Spain, for a sausage to be called “Chorizo”, it must necessarily have paprika and garlic, this distinguishes it from the “Chorizo” in other countries.

Among the varieties of “Chorizo” is famous la riojana. Other famous sausages found in the province of Salamanca, Segovia (particularly those of Cantimpalos I.G.P.), León, Asturias (usually smoked) and in Navarra, where the “Chistorra” is very popular.

In any case, its preparation is so widespread that we can find so many types of sausages as regions in Spain.

Pack: 1,4 to 1,6 Kg. Weight Approx. Typical Chorico from the Basque Country and Navarre

The "Chorizo" is a sausage originating and typical of the Iberian Peninsula, spread to Latin America.

In Spain is a sausage dried (well in the air, well smoked), made mainly from pork meat chopped and marinated with spices, being more feature paprika, which is the most distinctive of the “Chorizo” against other sausages element, and which also gives it its characteristic red color. In Spain, for a sausage to be called “Chorizo”, it must necessarily have paprika and garlic, this distinguishes it from the “Chorizo” in other countries.

Among the varieties of “Chorizo” is famous la riojana. Other famous sausages found in the province of Salamanca, Segovia (particularly those of Cantimpalos I.G.P.), León, Asturias (usually smoked) and in Navarra, where the “Chistorra” is very popular.

In any case, its preparation is so widespread that we can find so many types of sausages as regions in Spain.

Pack: 3 Kg. Region: Catalunya

The "Chorizo" is a sausage originating and typical of the Iberian Peninsula, spread to Latin America.

In Spain is a sausage dried (well in the air, well smoked), made mainly from pork meat chopped and marinated with spices, being more feature paprika, which is the most distinctive of the “Chorizo” against other sausages element, and which also gives it its characteristic red color. In Spain, for a sausage to be called “Chorizo”, it must necessarily have paprika and garlic, this distinguishes it from the “Chorizo” in other countries.

Among the varieties of “Chorizo” is famous la riojana. Other famous sausages found in the province of Salamanca, Segovia (particularly those of Cantimpalos I.G.P.), León, Asturias (usually smoked) and in Navarra, where the “Chistorra” is very popular.

In any case, its preparation is so widespread that we can find so many types of sausages as regions in Spain.

Pack: ± 2,2 - 2,6 Kg.     Region: León 

NO PRESERVATIVES OR COLORANTS AND FREE OF GLUTEN.

Chorizo extra semicurado, stuffed in natural pig gut, and slightly smoked.

Made with ham, palette and pork belly, paprika D.O. from La Vera, salt and natural spices (garlic and oregano).

Intended for use in cooking, whether cooked, fried, grilled or in any recipe.

Piece of 800 g.  to 1,1 Kg. Approx..    Region: Guijuelo (Salamanca)

The “Salchichón Ibérico” is a variety of sausage, from lean meats mixed with some nobler parts from pure Iberian pigs. It is manufactured on a line of crafting with natural products of marinade for which does not include paprika, which emphasizes more the flavor of the meat.

The process is similar to the of the chorizo iberico but using pepper instead of the paprika.

It has a high nutritional value, very juicy and an incomparable flavour.

500 gr. Weight Approx. / Unit      Region: Catalunya

The “Llonganissa de Pagès” is made with lean pork meat, palette, ham and belly cut, seasoned with salt and black pepper and encased in natural casings. Approximate healing time is 2 months.

Dried once its internal aspect is reddish and offers classic homemade pantry a smell and taste. The exterior of the product, offering mostly white, varies according to the climatology of the area since it dries naturally.

Piece of 1,7 Kg. Approx.     Region: Catalunya

The "Salchichón" is a type of cured sausage made with lean pork and some contents of bacon, seasoned with salt and some spices such as pepper, nutmeg, clove and coriander. All this chopped mass is left to macerate for 24 hours and then is stuffed into the intestine of a cow or pig, hanging it and leaving it to dry the air, for a few days.

There are varieties of sausage containing mixture of meats, such as pork-beef, or pork-wild boar, deer, etc.

200 gr. Approx. / Un.      Region: Mallorca - Baleares