Spains famous sausages! here are 10 of the best!


If you’ve ever been khổng lồ Spain or visited an authentic Spanish tapas bar, chances are you’ll have sampled some slices of delicious dry sausage to enjoy with your beer, wine, or other beverage.

Dried sausages are an integral part of Spanish food culture, và as with most Spanish cuisine, there are endless regional specialties to taste & enjoy.

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In this article, we’ll look at some of the best-known và tastiest varieties, & we encourage you lớn try them for yourself, either in Spain or from the local deli counter!

Nội dung thiết yếu (Table of Contents)

11. Salchichas

1. Fuet


Fuet is a traditional dry-cured Catalan sausage with a flavor ranging from slightly spicy to very spicy. It’s made with pork stuffed into a natural pork casing.

This thin sausage is a popular sandwich filling, sliced on the diagonal and stuffed between slices of crusty bread that have been rubbed with olive oil or ripe tomatoes. It’s also added lớn soups và casseroles to showroom extra bite và flavor. You’ll find versions flavored with garlic, aniseed, or đen pepper.

Fuet is easy khổng lồ recognize as it is covered in distinctive trắng mold, which has a pleasant aroma. While this is soft & easy lớn remove, most people don’t bother. There’s a well-known saying: ‘Siempre que el hongo sea bueno, es el perfume del fuet’ (While the mold is good, it’s the perfume of the fuet’).

This popular sausage is now manufactured all over Spain, so you’ll find regional variations in the recipe. Some even include nuts or figs!

2. Sobrasada de Mallorca


Sobresada de Mallorca has a long and proud history, having been produced on this Balearic island since the 16th century.

In the 18th century, the basic recipe was transformed with the addition of paprika, changing its look and taste.

Today you’ll find different types of sobrasada on the market which come in slightly different shapes and weights. The most interesting is đen Pig sobrasada, which is made exclusively from the meat of the indigenous Mallorcan black pigs.

What all the varieties of sobrasada have in common is that they’re made exclusively of pork, paprika, salt, & pepper, without any added natural or artificial colorings.

So they’re healthy and natural as well as being delicious!

3. Spanish Salami


Salami is made all over the world & is particularly well known in Italy, Hungary, & Poland.

Ingredients vary. It can be made from a set of ground pork, beef, & pork fat, stuffed into straight casings before being dried & smoked. As it matures, it acquires its distinctive flavor và aroma.

Spanish salami is available in two qualities: extra và 1st grade, which is considered superior.

Traditionally, salami is made in a process similar to lớn that of other dry sausages such as salchichόn or chorizo. It’s quite similar lớn Italian salami as little or no sugar is added và pimentόn is not used.

4. Chorizo


From its humble origins as a way of preserving pork, Chorizo is a fermented dry sausage enjoyed all over Spain as a tapa or filling for a bocadillo.

Originally it was made with lean pork loin, but these days fattier meat is typically used.

This iconic Spanish sausage now combines ground pork or a phối of pork & beef, pork fat, salt, pimentón, other spices, certain flavorings such as oregano and nutmeg, và other additives. The mixture is stuffed into casings which may be natural or artificial.

Chorizo may be smoked as part of the drying process, which will produce the distinctive orange-red hue, taste, và flavor. Chorizos usually have a rough exterior and a firm texture

The exception is chorizo blanco (white chorizo), which doesn’t include pimentόn but meets all the other requirements to earn the label of ‘chorizo’. Chorizo blanco dates back to the days before Christopher Columbus introduced pimentón from the New World, into Spain at the kết thúc of the 15th century.

There are many regional variations on the basic recipe. Chorizos from Pamplona & Soria include beef as well as pork and have a higher fat content than typical chorizos. Chorizo de Cantimpalos, produced in the province of Segovia from a local pig breed, is a characteristic dark red marbled with trắng fat. Mild, smooth, & juicy, it has a wonderful aroma.

Chorizo Riojano is an additive-free, hand-made cured pork sausage typically produced in the autonomous community of La Rioja. Only pepper và garlic are used lớn create the intense flavor.

All of these are well worth looking out for as a special Spanish treat!

5. Longaniza de Pascua

Photo Credit: sonidelumanualidades

As the name suggests, Longaniza de Pascua, a Valencian dry sausage, is traditionally made around Easter (Pascua).

This sausage combines pork fat with equal parts of lean pork and beef. In addition lớn salt & pepper, aniseed is used lớn give it a chất lượng flavor và aroma.

The mixture is stuffed into natural casings before being tied with string and cured for between 7 và 10 days.

6. Lomo Embuchado (Stuffed Pork Loin)


Lomo embuchado (stuffed loin) is made from one entire pork loin muscle, trimmed lớn ensure it’s free of external fat, tendons, & membrane. The meat is marinated in salt before being stuffed into cylindrical casings, which may be natural or artificial.

Once the drying process is complete, the casing may be covered with mold.

When sliced, lomo embuchado holds its shape well. The texture is solid & the sausage may be pink or red. The flavor will vary according to how it’s been spiced. Nutmeg is sometimes added as well as pimentón.

You’ll find it thinly sliced & served as a tapa, or sandwiched between chunks of bread as a bocadillo. It can also be used to địa chỉ flavor lớn stews.

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7. Caña de Lomo

Photo Credit: frutossecosyembutidosjuanchu

Although related lớn lomo embuchado, this is quite distinct.

Also made from Iberian pork loin, this mouthwatering sausage originates from the province of Huelva. The deep red màu sắc of the meat contrasts with the trắng streaks of fat. In addition lớn salt, it may be seasoned with garlic, lemon, paprika, oregano, và olive oil.

After the mixture has been cured for several days, it’s placed into its casings, ripened, & left lớn air dry for at least 80 days (as required by Spanish law).

Caña de lomo is traditionally cut into thin slices và enjoyed as a tapa or as a bocadillo.

8. Salchichón


Salchichón is a firm Spanish sausage with quite a large diameter. It can be up to lớn 55cm long, và the natural or artificial casings may be straight or shaped into a loop.

Salchichón combines ground pork (or pork & beef), fat, salt, spices, and additives (which may include sugar và sodium nitrate). The mixture is dried và matured to produce the characteristic flavor và aroma,

Although it’s most often compared to lớn Italian salami, salchichón is a premium sausage made from top-quality meat. It is the second most popular sausage in Spain, coming a close second to chorizo.

What distinguishes salchichón from chorizo? No paprika is added to lớn salchichón, so it’s a pure deep red, rather than the orangey-red of chorizo.

Classic salchichón is seasoned with đen pepper only. However, as it’s now produced all over Spain, you’ll find many regional variations on the original recipe. The đen pepper may be whole or ground. Nutmeg, cilantro, & sherry are also added lớn some varieties. Commercial producers may also địa chỉ nitrates and phosphate.

Salchichón is served as a snack on its own, perhaps with olives and a glass of wine, in sandwiches or as a side dish.

9. Chosco de Tineo


This typical Spanish pork sausage is traditionally produced in the Principality of Asturias. Pork loin và tongue meats are simply seasoned with salt, paprika, & garlic and stuffed into pork intestines.

It’s dried by cold-smoking for at least eight days using oak, birch, beech, or chestnut wood. The result is a characteristic bright red màu sắc and a flavor that’s both sweet và smoky.

Once a well-kept secret và only enjoyed by the locals, chosco de tineo is now so well-loved that every August a festival is held in its honor!

10. Secallona/Somalla


Secallona is a very dry, wrinkled U-shaped sausage, usually about 50 cm long.

Occasionally you’ll find it covered with mold, a bit like fuet, (which has a larger diameter và always has a mold covering). This mold has a pleasant aroma and can be eaten as part of the overall experience.

Somalia is very similar khổng lồ secallona but is far juicier.

11. Salchichas


To end our gastronomic tour, we have lớn mention salchichas. These are soft, raw sausages that can be red or white.

They’re typically made from finely minced pork (or pork và beef) although occasionally lamb, chicken, or game are used. The meat is mixed with pork fat và placed in natural or synthetic casings, with a maximum diameter of 28 mm.

While they can be stored for up lớn seven days in the refrigerator, or placed in a freezer, they must be fully thawed and either frying, grilling, poaching, or added to stews. The color will vary according khổng lồ whether paprika has been included.

Salchichas that are cooked first and then smoked are known as tipo Viena. Finally, a world away from the hand-made, traditional sausages we’ve been looking at, a somewhat dishonorable mention must go lớn the ever-popular salchichas tipo Francfort.

These hot dog-style sausages are beloved by kids (and adults) the world over.

Who knows what goes into industrially-produced salchichas tipo Francfort? In addition to the basic pork, beef, or lamb they’re likely lớn contain flours, starches, powdered milk, sugar, soy protein, gum, colorings, antioxidants, sodium nitrite, flavorings, và water. Oh, and anything else that enhances the flavor artificially, prolongs the shelf-life, and isn’t forbidden by law!

We hope you’ve enjoyed this glimpse into the rich culture of traditional sausage making in Spain, and whether you’re in Spain or just visiting your local deli counter, you’ll be inspired to try out some of these delicious meaty treats.

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