- Iberian Acorn-fed Loin 200 gr.
Iberian Acorn-fed Loin is a unique product of Spanish gastronomy, obtained from Iberian pigs that are freely fed acorns and wild herbs during the Montanera season. The characteristics of this special animal, along with its careful feeding, result in culinary delights like this fantastic Loin, a high-quality sausage with a nuanced flavor.
- Iberian Acorn-fed Chorizo 200 gr.
Iberian Acorn-fed Chorizo is a Spanish product made from the leanest parts of the highest quality, selected exclusively for the preparation of this chorizo. The secret of its quality lies in the meat, which is then seasoned with paprika and spices according to the traditional recipe to give it its final touch. This chorizo comes from an Iberian pig that has been fed acorns during the Montanera season. It is an intense chorizo with a flavor full of nuances.
- Iberian Acorn-fed Salchichon 200 gr.
Iberian Acorn-fed Salchichon is a typical Spanish sausage made from lean pork meat and spices, including black peppercorns, an ingredient that gives it its characteristic flavor and aroma.
Spanish cold cuts are known worldwide for their exquisite cold cuts, especially for their Iberian cold cuts, which are unique and of excellent quality like Iberian ham. When you buy Spanish cold cuts at "Spanischerschinken.com", you get the best quality: Our Chorizo, Salchichón, and Lomo are famous for their unmatched taste and aroma. Once you have tried them, it is very difficult to replace them with others. These types of Spanish or Iberian sausages can be consumed in different ways and formats, and you can find them all here. These Iberian sausages are typical of Spain.
Spanish sausages
Spanish cuisine is world-famous, and its cold cuts, along with Jamón Ibérico, are one of the protagonists of this popularity. Each region and city has its own products, and the traditional preparation and local flavors are appreciated: Chorizos, Fuet, Salchichón, Chistorra, and other wonders that many of us cannot do without.
For a good sausage, you need meat from different parts of the pig (lean areas and fat) and spices that can vary depending on the cook and/or product. After all the ingredients are mixed, the mixture is filled into a natural or artificial casing and cured until it acquires its color, taste, and texture.
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