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

Piece of  400 Gr.  to 450 Gr. Approx.   Region: Córdoba (Andalucía)

Sausage made with bacon, jowls, fat and / or Iberian pork bacon.

Natural garlic, blood, salt and a mixture of spices such as paprika and oregano.

This type of sausages are rich for tapas and for use in snacks.

"Morcilla Ibérica" is a typical gastronomic product of Andalucia and Extremadura regions.

Pack: 2,5 Kg  Approx.     Region: Granada (Andalucía)

Sausage made with bacon, jowls, fat and / or pork bacon.

Onion, blood, salt and a mixture of spices such as paprika and oregano.

This type of sausages are rich for tapas and for use in snacks.

"Morcilla" is a typical gastronomic product of Andalucia and Extremadura regions.

Pack: 2,5 Kg  Approx.     Region: Granada (Andalucía)

Sausage made with bacon, jowls, fat and / or pork bacon.

Onion, blood, salt and a mixture of spices such as paprika and oregano.

This type of sausages are rich for tapas and for use in snacks.

"Morcilla" is a typical gastronomic product of Andalucia and Extremadura regions.

Pack: ± 700 g    Region: Malaga (Andalucía)

Sausage made with bacon, jowls, fat and / or pork bacon.

Onion, blood, salt and a mixture of spices such as paprika and oregano.

This type of sausages are rich for tapas and for use in snacks.

"Morcilla" is a typical gastronomic product of Andalucia and Extremadura regions.

Pack:  ± 3,5 Kg.   Region: León (Castilla y León)

The "Chorizo"  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.

Pack: ± 3,5 Kg.   Region: León (Castilla y León)

The "Chorizo"  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.

150 Gr. Weight Approx. / Unit    Region: Empordà (Catalunya)

Different flavors to choose from:  Classic, Curry, Spicy, Duck, Garlic, Wild Boar, Figs, Basil, Walnuts and Truffle.

"Fuet" is a typical sausage of Catalunya, is made with lean pork meat, bacon chopped and marinated with black pepper and other spices, and inlaid in natural pig gut, still common during the process of resting a few white spots covering it forming.

It can offer many variations in taste depending on the types of species and aromas to be added. It can be eaten dry or tender, and stored several months in the pantry.

150 Gr. Weight Approx. / Unit    Region: Empordà (Catalunya)

Different flavors to choose from: Black Pepper, Aromatic Herbs, Hazelnuts, Mushrooms, Goat Cheese, Blue Cheese, Bull and Onion.

"Fuet" is a typical sausage of Catalunya, is made with lean pork meat, bacon chopped and marinated with black pepper and other spices, and inlaid in natural pig gut, still common during the process of resting a few white spots covering it forming.

It can offer many variations in taste depending on the types of species and aromas to be added. It can be eaten dry or tender, and stored several months in the pantry.

1,7 Kg Weight Approx. / Unit    Region: Empordà (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.