All Charcuteries
3 results. Prices inclusive of VAT.
Enjoy the best Spanish charcuterie and sausages (embutidos) available for online shopping in our gourmet shop for Ireland. We offer artisan and premium-quality products of most of the popular types of Spanish charcuterie and sausages, including salchichĆ³n, chorizo, loin (lomo or lomo embuchado), fuet or espetec, sobrasada, butifarra, morcilla, cecina, chistorra (txistorra), paltruc or Catalan bull, longaniza (llonganissa), coppa, morcĆ³n, presa, sacallona, Spanish salami, turkey breast, mortadella ibĆ©rica, duck ham, pan montaƱƩs, pancetta, tocino, didalet, somalla, cigaleta, chicharrones, botillo, compango, pork cheese and Lunch (luncheon). Including products with appellation of origin, such as DOP (Denomination of Origin), IGP (Protected Geographical Indication) or ETG (Traditional Speciality Guaranteed), which includes SalchichĆ³n de Vic, Llonganissa de Vic, Sobrasada de Mallorca, Chorizo Riojano from La Rioja, Chorizo Cantimpalos of Segovia, Chorizo de LeĆ³n, and Morcilla de Burgos.
We offer sausages made of Iberico, White and Duroc pigs. Iberico sausages are made of bellota (acorn-fed) or cebo Iberico pigs (black pigs), either of 100%, 75%, or 50% pure breed. We also offer some of the most popular Spanish sausages and charcuterie products made of meat of turkey, bull, cow, wild boar, deer, goose, and duck.
Our products come in multiple formats, including whole dry-cured pieces, partial pieces of half or one-third of a piece, caƱas or media caƱas, pre-sliced or sliced in vacuum-sealed or protective atmosphere packaging, block pieces, diced in small cubes or strips, in packages with multiple pieces, whole pieces in premium packaging, mini bags, snack bags, mixed packs or premium sets. Chorizo pieces come in sarta, vela, cular or sliced types, both sweet or spicy with paprika (pimentĆ³n).
Our offering includes most of the premium and exclusive Spanish charcuterie and sausages brands such as Cinco Jotas (5J), Casa Riera Ordeix, Joselito, BlĆ”zquez, SĆ”nchez Romero Carvajal, El Zagal, COVAP, Casa Tarradellas, Extrem, Palcarsa, Salgot, PeƱa Cruz, Boadas 1880, Iberico Sierra Azuaga, Palacios, Can Duran, Exentis, Pedragosa, EspaƱa e Hijos, Mayoral (La Pirenaica), SeƱorĆo de Montanera, Crisol, Abras, Alfonso SĆ”ez, Can Company, Carlit, Casa FĆgols, Cecinas Pablo, Corte Noble, Cuyar Jabugo, Embuastur, Farcedo, Frial, Goikoa, Iglesias, La AlegrĆa, La Flor de Mallorca, La Posada, La Selva, La UniĆ³n, La Venta Tabanera, Lainurvi, Legado IbĆ©ricom Martiko, Noel, Obach, Pont, Rio, SĆ”nchez Alcaraz, SeƱora Julia, Sierra Noble, La AlegrĆa Riojana, Tia Felipa, Urban Picnic, Urkabe, Valldan y Vallina. All offered at the best price posible and of the highest quality. All our products have long curing periods and are carefully selected to provide you the best value and satisfaction. Charcuterie and sausage products that you will truly enjoy.
Most popular Spanish sausages:
Chorizo: Chorizo is the most popular pork charcuterie in Spain and is a must in any Spanish kitchen and restaurant. It comes in dozens of varieties: Smoked, spicy, cured or raw, chorizos are a must in the kitchen and also on the table. Cular from Salamanca, from Pamplona, from Cantimpalos, from El Bierzo, from La Rioja, from Soria, from Aracena, from Ronda, IbƩrico from Huelva, from Los Pedroches, from Extremadura, from Teror (Canary Islands).
SalchichĆ³n: The most famous salchichĆ³n is probably the one from the Catalan town of Vic, made with white pork, although in recent years it has gained ground with IbĆ©rico pork (black pig).
Fuet: It is a typical Catalan sausage, known by other names depending on the area of production: āsomaiaā, āespetecā, āsecallonaā.
Lomo (pork loin) / Lomo embuchado: This sausage is obtained from the loins of IbĆ©rico acorn-fed pigs and compete in quality and reputation with the best reserve IbĆ©rico hams. The loins are selected with little fat and are coated in smoked āpimentĆ³n de la Veraā paprika and salt.
Chistorra (Txistorra): This fresh sausage, with its intense flavor and reddish color, is extremely popular in Navarre and Basque Country regions in the north of Spain, and also in some parts of Aragon.
Sobrasada: It is the most famous sausage in the Balearic Islands, especially from Mallorca, although it is not the only one in Spain. Mallorcan sobrasada is the most renowned owing to the black pig that produces a more flavorful, unctuous version versus its counterparts. It is protected by a Denomination of Origin (DOP) and the regulatory council ensures that the ingredients and production method are the traditional ones.
Butifarra: A family of sausages that extends throughout the ancient kingdom of Aragon (an area characterized by its excellent sausage), from the Pyrenees to Valencia and the Balearic Islands, with a multitude of variations in Catalonia. One of the most famous butifarra sausages is the one of La Garriga.
Morcilla: The most popular morcilla is the type made in Burgos (Castile and Leon), but it is not the only type in Spain.Ā The morcilla of onion, also quite popular in Spain, although it is also eaten fried, is more commonly found in stews such as fabada asturiana or pork tripe (callos).
If you would like to read more detailed information on the different types of popular Spanish charcuterie and sausages (embutidos), please visit our post on this subject on our blog: Most popular charcuterie / sausages (embutidos) in Spain
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Frial
Cabeza de cerdo (pigĀ“s head) Special, from Madrid, pre-sliced
€3.95
150 gr • € 26,33 / kg -
Frial
Cabeza de cerdo IbĆ©rico (pigĀ“s head) with pistachios, from Madrid, pre-sliced
€4.25
150 gr • € 28,33 / kg -
MRM
LacĆ³n in hand-carved tapas smoked (ahumado), extra quality, from Madrid, tray
€5.97
200 g • € 29,85 / kg