Spanish Cured Meats
Spanish cured meats are one of the treasures of Spain. Full of flavor, it includes meats like Serrano ham or Ibérico Ham Bellota Pata Negra, as well as others like Salchichón, Chorizo Sausage, and Ibérico Pork Loin. Sourced from pigs raised freely in the countryside, few countries in the world can boast such privileged treatment of their animals. Perhaps this is the key to their exquisite taste!
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DESCRIPTION
Exquisite Sliced Ibérico Ham de Bellota by Montaraz. Meticulously crafted by master ham artisans from 100% Iberico pigs raised freely and fed with acorns during the Montanera season, these ham legs undergo a slow curing process in our natural drying sheds, turning this Spanish cured meat into a true work of art.
Montaraz is synonymous with tradition. With over 130 years of heritage, these Ibérico Hams are made strictly with traditional production methods, preserving the centuries-old salting and curing techniques in our natural drying sheds. Salt and patience remain their only secrets to preservation, these are the key of the exquisite flavor and aroma that define these Pata Negra hams.
Its taste is characterized by its full, pure, and well-defined profile. It boasts a clean, balanced bouquet with a soft, creamy texture—an unforgettable experience. It comes thinly sliced, making it an ideal addition to gourmet Spanish tapas.
How to eat Jamón Ibérico de Bellota Montaraz?
Create a charcuterie board featuring thinly sliced bellota ham, complemented by an assortment of Spanish crackers such as Picos Camperos or crusty bread, and a drizzle of extra virgin olive oil. The crispy texture of crackers and the softness of bread provide the perfect canvas to showcase the savory taste of the ham, while the richness of olive oil enhances its exquisite flavor profile.
Origin
Product of Spain. Extremadura region, Spain
Size
42.5 g/1.5 oz
INGREDIENTS
Ibérico de Bellota pork ham and sea salt.
USE & CARE
No refrigeration needed. Store in a dry, cool place. Refrigerate after opening.
DESCRIPTION
Likely the most well-known Iberian ham in the USA, as Fermin was the first Spanish cured meats company to export Iberian products to the USA almost 20 years ago.
Thinly sliced, this Sliced Ibérico Ham Bellota is a masterpiece of Spanish culinary tradition. Sourced from 100% Iberian pigs acorn-fed roaming freely in the dehesa, this premium Ibérico ham leg embodies the essence of quality and flavor.
Cured for 48 months to ensure the optimal flavor development and richness, this Pata Negra boasts a melt-in-your-mouth texture and a savory aroma that will delight your palate.
Experience the true essence of Spanish cured meats with every bite of this exquisite Bellota ham!
How to eat Ibérico Ham Bellota Fermin?
There can't be a Spanish charcuterie board without Jamon Iberico. But besides this, you can use it to prepare some delicious fried eggs with ham, one of the simplest yet most delicious recipes in the Spanish cuisine.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
100% Iberico Ham acorn-fed ham, salt.
USE & CARE
No refrigeration required, store in a cool and dry place. Keep refrigerated after opening.
DESCRIPTION
Crafted by Jamones Covap, it is one of the best Sliced Ibérico Ham Bellota. It comes from free-range Iberian Pigs fed with acorns. The result is a truly exceptional Spanish cured meat, a juicy meat with marbled fat and intense red and pinkish tones. It taste is a combination of sweet and savory notes that evoke acorns, honey, damp earth, and truffle, and result in an explosion of intense, persistent flavor that leaves you wanting more.
This Bellota Ham undergoes a meticulous curing process of at least 36 months, ensuring optimal flavor development and richness, and crafted using artisanal methods.
Not only is our Ibérico Bellota Ham delicious, but it's also rich in protein and omega-3 fatty acids, making it a nutritious choice for discerning palates.
How to eat Sliced Ibérico Covap?
We recommend combining it in one of the most typical dishes of Spanish gastronomy: tomato bread with ham. Place thin slices of Iberian ham on toast or tomato bread, and add a drizzle of extra virgin olive oil. The salty flavor of the ham complements the acidity of the tomato and the crispy texture of the bread perfectly.
Origin
Product of Spain. Los Pedroches (Córdoba), Spain
Size
57 g/2 oz
INGREDIENTS
Ibérico pork ham and Sea salt.
USE & CARE
Keep refrigerated, remove from the refrigerator at least 30 minutes before consuming.
DESCRIPTION
The Sliced Ibérico Ham Shoulder Bellota by Cinco Jotas is an exquisite Spanish cured meat, crafted by Cinco Jotas, renowned for their mastery in producing the finest ham, this product embodies centuries of tradition and expertise.
Sourced from acorn-fed 100% Iberian pigs raised in the serene pastures of Spain, this Pata Negra epitomizes the essence of the Mediterranean diet, rich in flavor and meticulously cured to perfection in traditional curing cellars.
Paleta Ibérico de Bellota is Ibérico pork ham shoulder, which is smaller and have more marbling than Jamón, and with more intense flavor. Packed with protein and essential nutrients, including vitamins B1, B6, B12, and zinc, this premium ham leg has a succulent taste and tender texture, meticulously and thinly sliced to preserve its delicate flavor profile.
How to eat Jamón Ibérico 5J?
Serving it alongside a Spanish charcuterie board, crackers such as Picos Camperos or regañás, bread, and a drizzle of extra virgin olive oil. Ready to eat and perfect for any occasion, enjoy this exquisite ham with a glass of wine for a truly delightful tasting experience.
Origin
Product of Spain. Jabugo (Huelva), Spain
Size
42 g/1.5 oz
INGREDIENTS
Pure breed Iberico pork, sea salt, less than 5% seasoning (sugar, sodium citrate, potassium nitrate, sodium nitrite).
USE & CARE
Keep refrigerated. Remove from the refrigerator at least 30 minutes before consuming.
DESCRIPTION
The pack for lovers of Sliced Ibérico Ham Bellota. It offers a delightful selection from four esteemed producers of premium Iberian cold cuts in Spain: Cinco Jotas, Fermin, Covap, and Montaraz.
Sourced from distinct PDO of Ibérico ham across Spain, including Jabugo (5J), Guijuelo (Fermin), Pedroches (Covap), and Dehesa de Extremadura (Montaraz), each slice embodies the essence of Iberico pork raised amidst the lush landscapes of the dehesa. These free-range Iberian pigs roam these picturesque environments, feasting on a diet rich in acorns, which imparts a distinct flavor to the meat.
Expertly cured by seasoned artisans, the thinly sliced Iberian ham showcases the unparalleled quality of Jamon Pata Negra, the most gourmet product of the Spanish cured meats.
Content
DESCRIPTION
Our Sliced Ham 50% Ibérico grain-fed by Monte Nevado is a culinary treasure celebrated for its exceptional flavor and quality. Sourced from the renowned Monte Nevado farm in Spain, this ham is crafted from 50% Ibérico pigs raised on a diet of high-quality grains, resulting in a distinctive taste that captivates the senses.
Indulge in the rich, savory flavor of this premium Iberian Cold Cut, characterized by its tender texture and delicate marbling. Each slice offers a symphony of flavors, reflecting the expertise and dedication of Monte Nevado's master artisans.
Our Monte Nevado 50% Ibérico Grain-Fed Iberian Ham is the perfect addition to any charcuterie board or culinary creation, lending an air of sophistication and indulgence to every dish. Whether enjoyed on its own or paired with your favorite wine or cheese, this ham is sure to elevate your dining experience.
Experience the tradition and excellence of Spanish gastronomy with Monte Nevado 50% Ibérico Grain-Fed Iberian Ham. With its exceptional quality and unparalleled taste, it's no wonder why this ham is cherished by food enthusiasts around the world. Unlock a world of flavor and satisfaction with every slice of Monte Nevado's finest.
Tasting Notes
Deep red, marbled cut. Smooth, low-melting-point fat. Very aromatic and long-lasting flavor with a melting and unctuous sensation in the mouth.
Origin
Product of Spain. Segovia, Spain
Size
85 g/3 oz
INGREDIENTS
Iberico de Cebo ham and salt.
USE & CARE
Perfect for your charcuterie board with Spanish crackers such as picos camperos or regañás, bread, and a drizzle of olive oil, perfectly complemented by a glass of wine. Ready to eat and bursting with flavor, savor each bite of this exquisite ham.
Keep refrigerated. Remove from the refrigerator at least 30 minutes before consuming.
DESCRIPTION
Our 50% Ibérico ham is an excellent alternative in terms of quality-price ratio, ideal for those who want a great-tasting Ibérico ham for daily consumption or to add to recipes featuring Ibérico ham.
This Jamon is sourced from the esteemed Fermin farm, and meticulously crafted from Ibérico pigs raised on a diet of high-quality grains, resulting in a flavor profile that is both rich and nuanced. It comes thinly sliced, making it easy to present on your tapas or Spanish charcuterie board.
What is 50% Ibérico Ham?
50% Ibérico ham is a type of ham that comes from pigs that are 50% Ibérico breed. This means that one of the pig's parents is 100% Ibérico, while the other parent is of another breed, usually a Duroc pig, which is crossed with the Ibérico pig to enhance certain characteristics of the ham, such as fat marbling and flavor.
How to eat Jamón 50% Ibérico?
Whether served as the centerpiece of a charcuterie board or enjoyed on its own, Fermin's 50% Ibérico Grain-Fed Iberian Ham is sure to impress even the most discerning palates. Pair it with your favorite wine or cheese like Manchego or Idiazábal for a complete gastronomic experience.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
50% Iberico pork ham, salt.
USE & CARE
Store in a cool, dry place. Refrigerate after opening.
DESCRIPTION
Serrano Ham, perhaps the most well-known Spanish cured meat in the world. Crafted with expertise and care by Fermin, this dry-cured ham undergoes an aging process of 18 months, resulting in rich flavors and unparalleled quality.
Thin-sliced, it makes it ideal for creating exquisite Spanish tapas or as a star ingredient on your charcuterie board. Each slice of this Serrano ham is infused with the delicate essence of sea salt, enhancing its savory profile and ensuring a truly authentic experience.
Serrano Ham vs Ibérico Ham
The main difference between Serrano ham and Ibérico ham lies in the breed of the pigs and their diet. Serrano comes from white pig breeds, such as Duroc or Large White, and is primarily cured with salt, which gives a more salty flavor. In contrast, Ibérico comes from Ibérico pig breeds, which are distinguished by their ability to infiltrate fat into the muscle and are often fed on acorns and grass in dehesas, giving them a more complex flavor and a softer texture. Additionally, the curing process for Ibérico ham is generally longer than that of Serrano, contributing to its superior taste and quality.
How to eat Serrano Ham?
For a delightful experience, pair your Serrano ham with a Spanish charcuterie board with other meats like Chorizo, Salchichón or Lomo (Pork Loin), Spanish crackers such as Picos Camperos or bread with extra virgin olive oil and fresh tomato.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
Pork ham, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
USE & CARE
No refrigeration required, store in a dry and cool place. Keep refrigerated after opened.
DESCRIPTION
The Sliced Ibérico Pork Loin is an exclusive product that we don't exaggerate in saying rivals even the finest Jamon Iberico de Bellota. If you're a lover of cured meats and haven't tried it yet, you're missing out! We guarantee it's a true delight for your palate, with its mild flavor and a hint of light smoke. Carefully crafted and thinly sliced by Fermin, from free-range, 100% Iberian pigs, fed with acorns in the dehesa.
How to eat Ibérico Pork Loin Bellota?
Arrange the sliced Ibérico Pork Loin Bellota on a platter with a selection of Spanish cheeses, olives and pickles, Spanish crackers such as picos camperos or regañás, and crusty bread finished with a drizzle of premium olive oil for an authentic Spanish tapas experience. Pair it with a glass of red wine.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
100% Iberico acorn-fed loin, salt, paprika, garlic.
USE & CARE
Refrigeration not required. Store in a cool, dry place.
DESCRIPTION
This Sliced 50% Ibérico Pork Loin by Fermin is made with pork loin from free-range Iberian pigs, fed on grain, natural herbs and mushrooms in the dehesa, and crafted with natural ingredients.
This is an excellent Spanish cured meat, with a lower fat content than the 100% Ibérico Pork Loin and a less intense flavor, yet still delicious and tender at the same time. A Spanish delicacy that embodies the essence of premium quality and rich flavor.
How to eat Lomo 50% Ibérico?
It's an excellent addition to any Spanish charcuterie board, or you can also enjoy it with crispy bread.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
50% Iberico pork, salt, paprika, garlic.
USE & CARE
Refrigeration not required. Store in a dry, cool place.
DESCRIPTION
Our Ibérico Pork Loin Bellota by Fermin is an exquisite Iberian cold cut sourced from 100% Ibérico pigs, fed on acorns and natural herbs, and they roam freely in the dehesa, where their exercise helps the fat infiltrate into the meat, resulting in a marbled and juicy product.
The meat is seasoned with salt and spices like natural ingredients, each slice is a testament to Spain's rich culinary heritage, perfect for Spanish tapas or as a centerpiece on your charcuterie board.
It comes presented in a sturdy cardboard tube, which enhances its premium quality and also makes it perfect for gifting.
How to eat Ibérico Pork Loin Bellota?
We're talking about a gourmet product, so it's important to enjoy it with accompaniments that enhance its flavor. With that said, it pairs perfectly with toasted bread and a drizzle of extra virgin olive oil, or with Spanish crackers.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 450 g/1 lb
INGREDIENTS
100% Ibérico pork acorn-fed loin, salt, pimentón, garlic.
USE & CARE
No refrigeration required, store in a dry and cool place. Small crystals or Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
The Sliced Serrano Pork Loinby Fermin is made from premium pork loin, it is dry-cured to perfection for 90 days, ensuring a rich flavor and tender texture.
Indulge guilt-free as it is low in fat and rich in protein, making it a wholesome addition to your diet. Seasoned with a blend of garlic, sea salt, and smoked paprika from La Vera, each slice offers a burst of authentic Spanish flavors.
How to eat Serrano Pork Loin?
It pairs perfectly with Spanish crackers such as picos camperos or regañás or a toast and a drizzle of olive oil. Whether enjoyed alone or with your favorite accompaniments, this lean meat promises to satisfy your cravings and tantalize your taste buds.
Origin
Product of Spain. La Alberca (Salamanca), Spain.
Size
57 g/2 oz
INGREDIENTS
Pork loin, garlic, Pimenton de la Vera, sea salt.
USE & CARE
No refrigeration required. Store in a dry, cool place.
DESCRIPTION
Sobrasada Ibérica is a semi-cured sausage similar to a spreadable Chorizo. It is a traditional Spanish delicacy crafted with care and expertise by Fermin, an authentic expert in Spanish cured meats.
This Spanish delicatessen is made from Iberico pigs, which grazes freely in the dehesa in the area of La Alberca (Salamanca). Whether enjoyed as a standalone appetizer or incorporated into your favorite recipes, our Ibérico Sobrasada is sure to elevate any culinary experience.
How to eat Sobrasada Ibérica?
Sobrasada is best enjoyed spread on toasted bread. It pairs surprisingly delicious with a touch of honey or paired simply with any Spanish cheese. It can also be incorporated into dishes like scrambled eggs or pasta sauces (check our Pasta with Sobrasada recipe).
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
140 g/5 oz
INGREDIENTS
Pork, salt, pimentón, hot paprika and oregano.
USE & CARE
Keep refrigerated. Before eating, cook to a minimum temperature of 160°F.
DESCRIPTION
Introducing our exquisite Morcilla Spanish Blood Sausage Fermin, a savory Spanish cured meat that embodies the rich flavors of Spanish cuisine.
Made from the finest ingredients and sourced from free-range Ibérico pigs, it is a premium morcilla blood sausage that promises to tantalize your taste buds. Crafted with care and expertise by Fermin, this is a traditional Spanish sausage renowned for its distinctive taste and texture, perfect for cooked consumption.
What is Morcilla?
Morcilla is a typical Spanish blood sausage made by cooking pork blood with a filler until it congeals, and then blended with some Spanish spices.
How to eat Morcilla?
It must be grilled to a minimum temperature of 160°F. You can include it in your favorite meat stews, or when cooking beans or chickpeas with chorizo. We also recommend cooking it and adding it to fried eggs, or simply enjoying it with a slice of bread to fully appreciate its flavor.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
50 g/5.28 oz
INGREDIENTS
Ibérico pork fat, pumpkin, bread, blood, paprika, onion, salt and oregano.
USE & CARE
Refrigeration required. Must be cooked before consuming.
DESCRIPTION
One of the most popular Spanish cured meats, it is a staple on any Spanish charcuterie board! This Sliced Chorizo Ibérico Bellota is made from the meat of Ibérico pigs, which roam freely in the dehesa and are fed acorns during the montanera season. The result is a spectacular sausage, one of our favorites.
Crafted and sliced to perfection by Covap, one of the most highly regarded producers by Spaniards, this chorizo is ready to delight your senses with its rich and smoky taste.
How to eat Chorizo Ibérico de Bellota?
Enhance your culinary experience with Spanish crackers such as Picos Camperos, or with bread with a drizzle of extra virgin olive oil. And of course, with a glass of red wine.
Origin
Product of Spain. Los Pedroches (Córdoba), Spain
Size
57 g/2 oz
INGREDIENTS
Iberico pork, salt, Spanish paprika and other spice
USE & CARE
Keep refrigerated. Remove from the refrigerator at least 30 minutes before consuming.
DESCRIPTION
The most consumed Chorizo Ibérico in the USA. Crafted by Fermin, it is an artisanal mild chorizo sourced from free-range Iberian pigs, a cherished breed native to Spain.
To produce the chorizo, the meat is carefully seasoned with natural spices from Spain, imbuing it with a distinctive and irresistible flavor profile. The result is a singular juiciness Spanish sausage, and each slice of this chorizo offers a burst of flavor that delights the palate.
How to eat Chorizo Ibérico?
This chorizo can become one of the stars of your charcuterie board of Spanish cured meats. We recommend enjoying it with crackers, but it's also delicious on a slice of artisanal bread with a drizzle of extra virgin olive oil.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
Pork Meat, Salt, Nutmeg, Black Pepper, White Pepper, Dextrin, Dextrosa, Seasoning (Potassium Nitrate, Sodium Nitrite, Trisodium Citrate)
USE & CARE
Store in a cool, dry place. Refrigerate after opening.
DESCRIPTION
Simply the best chorizo in the USA. Our Chorizo Ibérico de Bellota, a true culinary delight carefully crafted by Fermin brand. Its rich, smoky and distinctive flavor with its intense aroma, deep red color, and perfect balance of spices, makes it a true spectacle for your palate.
This Spanish cured meat is crafted from the finest 100% Iberico pigs raised in the expansive dehesa, where they roam freely and feast on a diet of acorns. The result of combining the finest meat with respect for tradition and artisanal processes is a gourmet product that will delight lovers of authentic Spanish chorizo.
It comes presented in a sturdy cardboard tube, which enhances its premium quality and also makes it perfect for gifting.
How to eat Chorizo Ibérico de Bellota?
Slice it by hand into thin slices to enjoy with Spanish crackers like Picos Camperos, or with bread and a good Spanish extra virgin olive oil.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 360 g/0.8 lb
INGREDIENTS
Pork meat, salt, pimentón, dextrin, dextrose, garlic, oregano.
USE & CARE
No refrigeration required. Store in a cool, dry place. Refrigerate after opening. Small crystals or harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
One of our best sellers. An artisanal dry-cured Chorizo Ibérico sausage, sourced from Iberian pigs, an original breed from Spain. It is "longaniza" style, which makes it thinner and slightly firmer but with a more intense flavor. Upon slicing, the aroma creates an anticipation of heightened flavors.
Cured for a minimum of 30 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
How to eat the Chorizo Ibérico Longaniza Style?
This is the perfect chorizo to enjoy as a tapa with slices of bread and Spanish crackers. To accompany it, nothing beats classic Spanish olives, Idiazábal cheese and a glass of Rioja or Ribera del Duero red wine.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
198 g/7 oz
INGREDIENTS
Pork meat, salt, paprika, dextrin, dextrose, garlic, oregano. 100% natural. Gluten free. Lactose free. No nitrates or nitrites added.
USE & CARE
No refrigeration required. Store in a dry, cool place. Small crystals or Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
DESCRIPTION
Introducing a new and funny way to enjoy authentic Spanish Chorizo sausage! Our Mini Chorizo Bites are delectable bite-sized treats bursting with the bold flavors of traditional Spanish chorizo.
Crafted by Goikoa from high-quality ingredients and seasoned with a blend of aromatic spices, these miniature chorizo sausages offer a delightful combination of savory and slightly spicy notes.
How to eat Mini Chorizo Bites?
Whether enjoyed on their own or incorporated into other Spanish tapas or a charcuterie board with other Spanish cured meats, these Mini Chorizo Bites are sure to elevate any occasion with their irresistible flavor.
Origin
Product of Spain. Navarra region, Spain
Size
85 g / 3 oz
INGREDIENTS
Pork, paprika, salt, dextrose, garlic, starter culture, collagen edible casing. Coated in vegetable oil.
USE & CARE
No refrigeration needed. Store in a dry, cool place.
DESCRIPTION
The Chorizo by Goikoa is a traditional Spanish-style chorizo sausage crafted to perfection. This tender chorizo (more than other similar chorizos like Chorizo Palacios) , embodies the essence of Spanish culinary tradition and is renowned for its exquisite flavor and juicy texture.
The spicy one is has a mild flavor, making it suitable for everyone!
How to eat Chorizo Sausage Goikoa?
It's delicious to eat simply with bread, and we can attest to that. We are loyal consumers of this chorizo in our daily lives! It also works great for adding to your favorite Spanish chorizo recipes.
Origin
Product of Spain. Navarra region, Spain
Size
210g / 7.4oz
INGREDIENTS
Pork, paprika, salt, garlic, sodium erythorbate, sodium nitrite, potassium nitrate.
USE & CARE
No refrigeration needed. Store in a dry, cool place. Small crystals or Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
About Spanish Cured Meats
Jamón ibérico is a high-quality Spanish cured ham produced in Spain from Iberian pigs. Its uniqueness comes from the pigs' ability to infiltrate fat into the muscle, giving it a distinctive flavor and texture. These pigs are often fed acorns during the montanera season, and the ham undergoes a slow curing process over several years, resulting in a delicacy appreciated worldwide. There are various categories of jamón ibérico, determined by the purity of the pig's breed and its diet, with "jamón de bellota" or "pata negra" being the most prestigious.
Lomo ibérico is a high-quality Spanish cured meat made from the loin of the Iberian pig, a breed native to the Iberian Peninsula. It is seasoned with a blend of spices, including paprika and garlic, and then cured for several months, resulting in an intense flavor and a firm yet juicy texture. Similar to jamón ibérico, its quality depends on the pig's diet, with "lomo de bellota" being the most prized, coming from acorn-fed pigs during the montanera season. It is a highly valued delicacy in Spanish cuisine, known for its deep flavor and distinctive aroma.
Chorizo is a traditional Spanish sausage made from minced pork seasoned with paprika, which gives it its characteristic red color and smoky flavor. In addition to paprika, other spices such as garlic and salt are used. The mixture is stuffed into natural casings and left to cure, though there are also fresh versions that are cooked before eating. Chorizo can be sweet or spicy, depending on the type of paprika used, and it is enjoyed in a variety of dishes both in Spain and in many other countries.
Salchichón is a traditional Spanish cured sausage made from finely minced pork, seasoned with spices such as black pepper, nutmeg, garlic, and salt. The mixture is stuffed into natural casings and undergoes a curing process, resulting in a firm texture and rich, savory flavor. Unlike chorizo, which is characterized by its smoky paprika seasoning, salchichón has a milder, more aromatic taste. It is commonly enjoyed sliced as part of tapas or in sandwiches and is appreciated for its delicate flavor and artisanal preparation methods.
