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

"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.

The "Somalla" type is a "Fuet" less spicy, as it contains less amount of pepper and has a flatter shape, being the favorite of children.

0,9 to 1 Kg. Weight Approx. / Unit    Region: Empordà (Catalunya)

The loin of pork, the best noble piece par excellence. All exterior fat is removed carefully, it is placed in a drum with salt and natural spices, where it is left to marinate a few days to get always the same flavor anywhere in the piece. Loin once is subjected to a long and slow drying.

It is a highly valued sausage, given its exquisite taste.

600 - 700 Gr. Weight Approx. / Unit       Region: Empordà (Catalunya)

This piece, the "Lomito" strategically located between the shoulder and the loin, smaller than this and more juicy flesh, although with few differences apart from this; howewer, with a shorter curing period, which confers its unmistakable flavour and its special refined bouquet.

1,6 to 1,8 Kg. Weight Approx. / Unit    Region: Empordà (Catalunya)

Few explanations are needed for its processing.

It is salted and marinate together with the natural species that provide its taste and aroma that characterizes it. Once marinated, it is dried until achieving its optimal maturing.

It can be eaten raw or also lightly roasted, which leaves a pleasant aftertaste.

Portion: 350 Gr. Weight Approx.   Region: Empordà (Catalunya)

Few explanations are needed for its processing.

It is salted and marinate together with the natural species that provide its taste and aroma that characterizes it. Once marinated, it is dried until achieving its optimal maturing.

It can be eaten raw or also lightly roasted, which leaves a pleasant aftertaste.

800 - 900 Gr. Weight Approx. / Unit   Region: Empordà (Catalunya)

Few explanations are needed for its processing.

It is salted and marinate together with the natural species that provide its taste and aroma that characterizes it. Once marinated, it is dried until achieving its optimal maturing.

It can be eaten raw or also lightly roasted, which leaves a pleasant aftertaste.

700 to 800 Gr. Weight Approx. / Unit    Region: Empordà (Catalunya)

The "Bayona" is made with the central part of the shoulder of the pig.

When the shoulder is divided and is polished, separates the middle of it, then add salt and pepper and let marinate. Once has marinated it fills into natural pork casings and hung in drying, to achieve the optimum degree of maturation.

700 to 800 Gr. Weight Approx. / Unit    Region: Empordà (Catalunya)

The "Bayona" is made with the central part of the shoulder of the pig.

When the shoulder is divided and is polished, separates the middle of it, then add salt and pepper and let marinate. Once has marinated it fills into natural pork casings and hung in drying, to achieve the optimum degree of maturation.

700 to 800 Gr. Weight Approx. / Unit    Region: Empordà (Catalunya)

The "Bayona" is made with the central part of the shoulder of the pig.

When the shoulder is divided and is polished, separates the middle of it, then add salt and pepper and let marinate. Once has marinated it fills into natural pork casings and hung in drying, to achieve the optimum degree of maturation.

200 gr. Approx. / Un.      Region: Empordà (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.