Delicious dry cured sausages are a daily pleasure in Spain. Sliced thinly, you can enjoy them in a sandwich or on their own with a nice glass of wine. Or wrap aged cheese or grilled shrimp for a delectable marriage of flavors.
Our premium Soria chorizo is an especially fine example - made with large chunks of free-range pork for a meaty, lean texture and Pimentón de La Vera smoked paprika for a rich red color and smoky flavor.
Salchichón sausage does not contain the typical flavor of pimentón found in most chorizos. Instead it is preserved and flavored with black peppercorns. It has a milder meatier flavor, though the black pepper adds a kick. Serve these thinly sliced as well.
Sobrasada is a spreadable sausage with origins in Mallorca, one of the Balearic Islands of the eastern shore of Spain. Since the Mediterranean climate is milder than the mainland and considerably more humid, the Mallorcanos found they could not dry cure their product the traditional Spanish way. The result is a delightful soft mild sausage.
Our Peregrino Sobrasada is made by a Spanish family living in America, following a secret recipe from an old monastery in Mallorca.
Slice a thick piece and serve it on crusty bread, or even better, toast or broil it onto the bread for the most authentic flavor.
This sampler is a great introduction to the delicious sausages of Spain. We use only free-range pork and imported Spanish spices.
Dry cured, shelf stable.