TABLE OF CONTENTS
Best Spanish Sausage Types
Fuet is a traditional Catalan sausage made with pork meat in a natural pork casing. This thin, dry-cured sausage is commonly consumed with bread or added to other dishes such as soups and casseroles. Its flavor can vary from mildly spicy to spicy, depending on the seasonings used in its preparation.
Fuet is usually flavored with garlic, aniseed, or black pepper.
VARIATIONS OF Fuet
Sobrasada de Mallorca is a sausage that has been traditionally produced in Mallorca since the 16th century. In the 18th century, paprika was added to the recipe, thus changing its appearance and flavor. There are seven types of sobrasada on the market: Longaniza, Rizada, Semirizada, Culana, Bufeta, Poltru, Bisbe, and Black pig sobrasada.
They are of different shapes and weights, and black pig sobrasada is made exclusively using the meat of indigenous black pig that is reared in Mallorca. Sobrasada de Mallorca is made exclusively from pork meat, paprika, salt, and pepper without the addition of any natural or artificial colorings.
Chosco de tineo is a typical Spanish pork sausage, traditionally produced in the Principality of Asturias. This sausage is made using pork loin and tongue, seasoned and flavored only with salt, paprika, and garlic. Once enjoyed only by the natives, chosco de tineo is nowadays so popular that it has its own festival, which takes place in August.
This sausage is hand-made by stuffing the spiced meat into pork intestines. It is then cold-smoked for a minimum of eight days using dry oak, birch, beech, and chestnut wood. Chosco de tineo has a typical bright red color with a balanced sweet and smoky flavor.
Chorizo Riojano is a cured pork sausage without any additives, produced in the Autonomous Community of La Rioja. What was once humble food of the native people is nowadays an exceptional delicacy enjoyed all over Spain. This hand-made sausage has an intense and balanced taste with pronounced flavors of only pepper and garlic.
The texture of chorizo Riojano is smooth and soft, accompanied by its juiciness due to the balance between the lean and the fatty cuts of meat. Only the best cuts of pork are used in the production of this sausage and every step of the manufacturing process is kept separated from the production of all other chorizos.
Chorizo Ibérico de Bellota is a distinguished and high-quality chorizo from Spain, celebrated for its superior flavor and quality. This exquisite chorizo is made from the meat of Ibérico pigs, a special breed native to the Iberian Peninsula.
These pigs are distinct in breed and diet, as the "de Bellota" label signifies that they are free-range and primarily feed on acorns during the montanera season (beginning of October to the middle of March when acorns fall from the oak trees).
THE BEST Chorizo Ibérico de Bellota Sausages
Chorizo de Cantimpalos is a cured variety of sausage made with pork meat that's mixed with salt, pepper, and spices such as garlic and oregano. There are three varieties of this sausage, depending on the thickness; sarta, achorizado and cular.
Chorizo de Cantimpalos is dark red and dotted with white particles of fat. It is juicy and smooth in texture and has a very aromatic and mild flavor. The sausage is produced in the province of Segovia from local pig breeds. After casing, it is cured and smoked over low heat.
MAIN INGREDIENTS
Secallona is a type of fuet and a traditional Spanish sausage originating from Catalonia. This sausage is made with a combination of lean pork and bacon, and it's seasoned with salt and three types of black peppercorns – powdered, whole, and cracked.
Once stuffed into natural sausage casings and shaped into a horseshoe, secallona is matured and dried for several days. When compared with fuet, secallona is thinner and longer, and it doesn't have mold on the exterior. It's recommended to cut the sausage into thick slices and serve it at room temperature.
As the name suggests, longaniza de Pascua is a Valencian sausage that is traditionally prepared for Easter (Pascua means Easter in Spanish). This dry sausage is made with a combination of lard, salt, pepper, aniseed, and equal parts lean pork and beef.
The combination is stuffed into natural casings and tied with a string. The curing process typically lasts between 7 and 10 days.
Caña de lomo is a Spanish cured pork loin sausage made from Iberian pigs. It originates from the province of Huelva. The sausage is dark red in color with white streaks of fat, consisting of pork loin, salt, garlic, oregano, lemon, paprika, and olive oil.
The concoction is left to cure for a few days, and it is then stuffed into casings, ripened, and air-dried for three months. According to law, these sausages must be aged for at least 80 days. When served, caña de lomo is traditionally cut into thin slices.
As the name suggests, imperial de Lorca is a Spanish sausage originating from Lorca in Murcia. It is made with a combination of lean pork, pork belly, salt, white pepper, and nutmeg. The combination is stuffed into calf casings in links of 20 centimeters.
After it has been dried for about 15-20 days, the sausage is ready to be consumed as it is.
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Best Spanish Sausage Producers
Embutidos Entrepeñas is a family-owned company with over 60 years of tradition, dedicated to the artisanal production of premium cured meats in the heart of the Spanish region of León. Located in the picturesque village of Geras de Gordón, at an altitude of 1,200 meters, the company benefits from exceptional climatic conditions that allow for the natural drying and aging of its meat delicacies.
A perfect blend of traditional techniques and modern quality standards makes each product authentic and unique. Their Cecina de León I. G. P., a delicately cured beef ham with a protected geographical indication, is renowned for its rich flavor and perfect texture, while Chorizo de Geras represents the region’s gastronomic heritage, crafted using time-honored recipes that preserve its intense aroma and distinctive spicy notes.
AWARDS
Great Taste Awards - 3 stars
2024, 2023, 2022
BEST Embutidos Entrepeñas Meat Products
Puente Robles is a family-owned company with a long-standing tradition, specializing in the production of premium Iberian delicacies where artisanal expertise, carefully selected ingredients, and the timeless spirit of Spanish gastronomy come together.
Their passion for quality is evident in every aspect of production, from selecting the finest Iberian pigs that roam freely through oak forests, feeding on acorns, to the meticulously controlled curing and aging processes that allow the development of complex flavors and an exceptional texture.
AWARDS
Concours International de Lyon - Gold
2025
BEST Puente Robles Meat Products
AWARDS
Concours International de Lyon - Gold
2025
BEST Montesierra Meat Products
Sánchez Romero Carvajal is a Spanish producer known for its premium 100% Iberian cured meat products, especially its Jamón from Jabugo. Founded more than 140 years ago, the company is dedicated to preserving the authentic taste and quality of its products.
All products are handcrafted in their centuries-old cellars in Jabugo, using traditional methods passed down through generations. The company takes pride in the fact that all its products come from purebred Iberian pigs, raised in free-range conditions on the pastures of southwestern Spain.
BEST Sánchez Romero Carvajal Meat Products
Casa Sendra is a prestigious company from Vic, Catalonia, known for its traditional handcrafted Spanish sausages, particularly salchichón. The company’s history dates back to a deep-rooted passion for creating high-quality products, following artisanal methods and using the best ingredients.
Their products are renowned for their exceptional flavor, created through a meticulous curing process and respect for traditional recipes. Casa Sendra offers a variety of cured meats, with their signature salchichón available in different versions, each maintaining the company’s commitment to quality and authenticity.
BEST Casa Sendra Meat Products
Dehesa García is a family-owned business specializing in the production of high-quality Iberian ham and cured meats. Based in Guijuelo, in the Salamanca region of Spain, the company is known for its commitment to traditional craftsmanship combined with modern techniques.
Dehesa García offers a range of 100% Iberian Bellota products, including ham, chorizo, lomo, and salchichón. These products are made using the finest Iberian pigs raised in the natural pastures of Spain, ensuring exceptional flavor and quality. The company prides itself on offering products that are entirely natural, without the use of preservatives or artificial additives.
BEST Dehesa García Cooked Sausages
Embutidos de Cardeña is a family-owned company founded in 1925 in the Spanish village of Cardeñadijo, in the province of Burgos, Castile and León region. It specializes in the production of traditional cured meats, particularly morcilla de Burgos, a type of blood sausage that is protected by a geographical indication.
The company prides itself on using natural ingredients and traditional production methods, ensuring high quality and authentic flavors in their products. Their commitment to quality and tradition has been recognized at numerous fairs and exhibitions, earning them a solid reputation among delicatessen enthusiasts.
BEST Embutidos de Cardeña Cooked Sausages
Embutidos Alejandro is a family-owned company established in 1987, specializing in the production of 100% natural chorizo without preservatives, colorants, gluten, or lactose. Their products are crafted using traditional recipes and high-quality ingredients, ensuring both flavor and health benefits.
All products are made from selected pork meats, seasoned with salt and paprika, and slowly cured in cellars, reflecting the company's passion for natural ingredients and attention to detail. Embutidos Alejandro is committed to sustainability and innovation, combining traditional methods with modern technologies to meet the demands of today's market while preserving their heritage and values.
BEST Embutidos Alejandro Meat Products
Sabores Sierra de Madrid is a family-owned company located in Colmenar Viejo, Madrid, with a deep-rooted tradition in producing high-quality artisanal sausages. Established in the Sierra de Guadarrama region, the company sources its raw materials from the natural environment of the Sierra de Madrid, where the combination of clean air and traditional farming practices results in premium meats from wild boar, Iberian pigs, deer, and beef.
The company is renowned for its careful selection of meats, and its production methods are rooted in centuries-old recipes. They focus on creating products with authentic flavors while ensuring sustainability and respect for the environment. One of their standout offerings is the Chorizo de Ternera I.
BEST Sabores Sierra de Madrid Meat Products
TABLE OF CONTENTS
Best Spanish Sausages
Chorizo de León is a premium cured meat product, a symbol of the gastronomic heritage of the León region, known for its intense flavor, rich aroma, and traditional preparation methods. It is made from carefully selected cuts of pork and fat, seasoned with authentic Pimentón de La Vera smoked paprika, sea salt, and natural garlic, giving it its distinctive character and lasting juiciness.
After seasoning, the chorizo is stuffed into natural casings and undergoes a slow drying process in the pure mountain air, with a light oak wood smoking, which enhances its unique aroma and full-bodied taste. Every bite delivers the perfect balance between spicy notes and the delicate texture of the meat, creating a gastronomic experience that delights lovers of authentic cured specialties.
AWARDS
Great Taste Awards - 3 stars
2024
AWARDS
Concours International de Lyon - Gold
2025
Chorizo Cular de Bellota from Puente Robles is a premium Iberian sausage, meticulously crafted from the meat of acorn-fed Iberian pigs, which contributes to its rich and intense flavor. This traditional cured delicacy is made following carefully preserved recipes, using only the finest natural ingredients, including high-quality meat, salt, and expertly selected paprika that enhances the sausage with its distinctive spicy notes.
The drying and aging process is precisely timed to allow the development of complex aromas and a perfect balance between juiciness and firm texture. Naturally smoked, this chorizo captivates with its deep reddish color, rich aroma, and bold, well-rounded flavor that unfolds gradually with every bite.
AWARDS
Concours International de Lyon - Gold
2025
The Belloto Chorizo Extremo is a premium Spanish sausage crafted from 100% natural ingredients, including selected Iberian acorn-fed pork, paprika, salt, and spices. The chorizo undergoes a slow maturation process in cellars, resulting in a unique, intense, and smooth flavor profile.
Each piece weighs approximately 500 grams. This product is free from gluten, lactose, preservatives, and colorants, making it suitable for a wide range of dietary preferences. To maintain optimal freshness, it is recommended to store the chorizo in a cool place, preferably in a refrigerator, and consume it at room temperature.
Joselito Chorizo is a premium delicacy made from the finest Iberian meat, carefully seasoned and naturally aged to achieve the perfect balance of flavor and aroma. This traditional Spanish cured meat is distinguished by its intense reddish color, rich texture, and unique spicy notes, making it an irresistible gastronomic delight.
Joselito Chorizo is produced exclusively from Iberian pigs that feed on acorns and natural vegetation, which enhances its distinctive flavor and exceptional quality. It is prepared following a traditional recipe, with the addition of natural spices such as sweet and smoked paprika, giving it its signature aromatic and mildly spicy taste.
The Chorizo de Cerdo Ibérico is a premium Spanish sausage crafted from 100% natural ingredients, including selected Iberian pig meat, paprika, salt, garlic, oregano, and natural casing. This chorizo is free from lactose and gluten, making it suitable for a wide range of dietary preferences.
It undergoes a one-month drying process, resulting in a non-spicy flavor profile. Each piece weighs approximately 250 grams. The nutritional values per 100 grams are: 432 kcal, 34.8g fat (14.7g saturated), 0.5g carbohydrates (0.5g sugars), 23g protein, and 2.68g salt.
Salchichón de Vic from Casa Sendra is a premium Spanish cured sausage, crafted using the finest cuts of pork, including the shoulder and back. It is meticulously seasoned with a blend of black pepper, white pepper, and salt, creating a balanced and rich flavor profile.
The sausage undergoes a slow drying process in natural conditions, which allows its flavors to develop over a period of 17 to 20 weeks. Encased in a double-layer casing, it maintains its moisture and texture while achieving a smooth, firm consistency.
Chorizo ibérico Bellota is a premium Spanish sausage made from 100% Iberian bellota pork. The chorizo is crafted with high-quality meat and fat, combined with salt, paprika, and a blend of spices, giving it a rich and smoky flavor. It is naturally cured for over 6 months, ensuring the perfect texture and depth of flavor.
To enhance its aroma and flavor, it is recommended to let it rest for 24 hours before serving, at room temperature. It is a perfect addition to charcuterie boards, sandwiches, or enjoyed on its own. With its natural ingredients and traditional curing process, this chorizo reflects the authentic taste of the Iberian tradition.
Morcilla de Burgos from Embutidos de Cardeña is a traditional Spanish product from the Burgos region, considered one of the most famous specialties of the area. It is made from pork blood, rice, onions, and carefully selected spices such as paprika, pepper, and salt, which give it a rich and unique flavor.
Embutidos de Cardeña, a family-owned company with a long tradition dating back to 1925, specializes in the production of this blood sausage, using natural ingredients and traditional methods. Their Morcilla de Burgos is known for its high quality, and the production process includes long cooking and drying, contributing to its perfect taste.
Chorizo Ibérico de Bellota Gourmet by Embutidos Fermín is a premium Spanish sausage made from 100% Iberian pigs that are fed exclusively on acorns during the Montanera season. This traditional artisan chorizo is seasoned with natural spices and cured for at least 60 days in natural drying rooms located in the scenic La Alberca region, Salamanca, Spain.
The result is a rich, flavorful chorizo with a deep, aromatic profile. Its intense flavor is complemented by a delicate texture and vibrant color, enhanced by the unique curing process that takes place in an ideal climate for slow maturation.
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