Sunday, 15 January 2012


One of the most typical foods from Spain is our "embutido", mainly the "chorizo", "lomo" and "salchichón". Did you ever tasted them?...If you like cured ham you will enjoy its "charcuterie"!.

The term charcuterie here refers to the sausage-like products in which different mixtures of minced meat, usually pork, are encased in a cylindrical skin, then cured or cooked so, that they can be kept for a long time. Geography, history and tradition combine in Spain to produce an extensive catalogue of these delicacies which, alongside Teruel and Iberico porks, are some of the most characteristic foods in the Spanish larder.

Charcuterie is generally made from pork from the Duroc, Landrace and Large White pig breeds.

The paradigm of the former is "chorizo", which is matured not only by time and air but also by the salt and spices that are added to the pork, especially pimentón (a Spanish type of paprika), the main distinguishing ingredient.


If you want to know more about the enormous variety of Spanish sausage products, you might have a look at the magazine "Foods from Spain", where you will find further details about the families and how they are made.

There is not a single region or district in Spain without its own, ancestral recipes and sausage-making traditions. Most of the products retain their local name and some have become known far from their place of origin, such as Teruel

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