Bringing the authentic flavours of Spanish charcuterie into your home is a delightful way to explore Spain’s rich culinary heritage. Whether you’re assembling an impressive charcuterie board for guests or simply looking for a delicious tapa, a few key considerations will elevate your experience.
Jump To…
FUET – The Slender Mould Coated Catalan Delight
SOBRASADA – The Unique Spreadable Balearic Sausage
CECINA – Savoury Cured Meats Beyond Pork
MORCILLA – The Diverse World of Spanish Blood Sausages
BUTIFARRA – Catalonia’s Versatile Sausage
LONGANIZA – Long and Versatile
CHISTORRA – The Fast-Cooking Basque & Navarre Sausage
Introduction
Charcuterie, or charcutería in Spanish, relates to the craft of preserving meat with salt and spices. It predates refrigeration as a way to extend shelf-life.
In Spanish cuisine, it is an everyday food item and there is an incredible range of products available, no matter what region of Spain you are in. The range of products, from every supermarket offerings to gourmet delights, may get a bit overwhelming but I will do my best to explain it all.
We are not going to talk about Iberian ham in this article, as we have a dedicated guide to that. It deserves it’s own guide and even has it’s own shop title in Spanish, jamonería, though it usually forms part of a charcutería.
History and Culture of Spanish Charcuterie
The Spanish mastery of meat preservation is an ancient craft, with roots stretching back to Roman times, whose techniques of salting and curing have been meticulously perfected over centuries.
At the very heart of this tradition lies la matanza del cerdo, the annual family pig slaughter. More than just a method of obtaining meat, the matanza was, and although it is facing extinction, in some rural areas still is, a profound cultural and social ritual. Historically, it was a vital event ensuring a family’s supply of meat and embutidos throughout the year. This necessity fostered remarkable ingenuity in preservation techniques, primarily, salting, air-drying, and smoking.
It’s less of a family necessity nowadays than in previous generations and is mostly preserved in the form of a village festival. Indeed, I was lucky enough to be invited to one shortly after I arrived in Spain all those years ago. That was in a village called Villasana de Mena in the province of Burgos and it was my GAA connections that brought me there. There was an oiled up pig that had to be chased around the village and caught, then landed on the counter of the local bar! The pig is then slaughtered and goes through the entire rendering including the local artisanos, getting to work on the embutidos.
The enduring legacy of la matanza is evident in the sheer variety of embutidos available today. It explains why Spain boasts not just one type of sausage, but a multitude of distinct products, each a testament to local customs and generational knowledge. Understanding this tradition allows for a deeper appreciation of the cultural roots, regional specificity, and artisanal nature that elevate these embutidos far beyond simple commodities.
Decoding Spanish Charcuterie
Embutidos – The Essence of Cured Meats
Embutidos can be broadly classified into two groups:
Fresh Embutidos are made with raw meat and are not cured or matured in the same way as their dried counterparts. They must be cooked before consumption. Examples include fresh butifarras and chistorra (though chistorra is often semi-cured and cooks very quickly).
Cured/Processed Embutidos undergo various techniques such as cooking, curing (drying/ageing), or smoking, and are often ready to eat without further cooking. This category includes most of the charcuterie discussed in this guide, like chorizo, salchichón, fuet, and cured lomo.
The Craft of Curing
The transformation of fresh meat into a flavourful, preserved embutido for Spanish charcuterie is an art form honed over centuries.
Several key methods are employed:
Salting (Salazón): This is the foundational step in nearly all curing processes. Salt is applied to the meat to draw out moisture, which inhibits the growth of spoilage-causing bacteria and begins the preservation process.
Air-Drying (Curado al Aire): This is the slow, patient magic behind many of Spain’s finest embutidos. After initial preparation and salting (and often marinating), the meats are hung to dry and mature in specific environmental conditions. Traditionally, this takes place in cool, dry, well-ventilated spaces, often in mountainous regions where the climate is ideal, or in specially constructed drying rooms (secaderos). This process can last from a few weeks to many months, or even years for larger cuts, during which time the embutido loses water, concentrates its flavours, and develops its characteristic texture.
Smoking (Ahumado): In certain regions, particularly those with damper climates where air-drying alone might be challenging, smoking is an integral part of the curing process. This technique not only aids in preservation but also imparts a distinctive smoky aroma and flavour to the embutido. Oak (roble) or holm oak (encina) wood are commonly used for smoking. Notable examples include Asturian chorizo and morcilla, and some varieties of Chorizo de León.
Marinating (Adobo): This is a crucial flavour-infusion stage for many Spanish embutidos, most famously chorizo and lomo. The meat is marinated in a mixture of spices, with pimentón (paprika) and garlic being paramount, along with salt and sometimes wine or other liquids. This adobo not only seasons the meat deeply but also contributes to its preservation and characteristic colour.
The Soul of Spanish Flavour: The Pivotal Role of Pimentón (Paprika)
It is impossible to overstate the importance of pimentón (paprika) in the world of Spanish charcuterie. This vibrant spice, derived from ground dried red peppers, is far more than a mere colouring agent; it is the very soul of many iconic embutidos, most notably chorizo.
Pimentón imparts the characteristic fiery red to deep mahogany hue, and a spectrum of flavours that can range from sweetly mild and subtly fruity to intensely smoky and fiercely piquant. The type of pepper used, how it’s dried (sun-dried or smoked), and whether it’s sweet or spicy, all contribute to the final character of the pimentón and, consequently, the embutido it seasons.
There are several key types of Spanish pimentón, often protected by Denominación de Origen Protegida (DOP – or PDO in English) status, signifying their unique quality and origin:
Pimentón de la Vera DOP: Hailing from the La Vera region in Extremadura, this is arguably Spain’s most celebrated paprika. Its defining characteristic is its traditional drying process over smouldering oak or holm oak wood fires, which imbues it with a profound, lingering smokiness and an unmistakable aroma. Pimentón de la Vera DOP is available in three varieties:
- Dulce (Sweet): Mild and smoky.
- Agridulce (Bittersweet or Medium Hot): A balanced smokiness with a gentle kick.
- Picante (Hot): Smoky with a pronounced spiciness.
The use of Pimentón de la Vera DOP is often a hallmark of high-quality chorizo, and is even a required ingredient for certain protected products like Chorizo de Cantimpalos PGI. When you see this paprika listed in the ingredients of a chorizo, it signals an expectation of authentic Spanish smokiness and a superior depth of flavour, setting it apart from products made with generic, unsmoked paprika. This connection to another premium Spanish DOP ingredient elevates the chorizo itself.
Pimentón de Murcia DOP: Produced in the region of Murcia primarily from the ‘Bola’ or ‘Ñora’ pepper varieties, this paprika is traditionally sun-dried. It is prized for its vibrant, stable red colour, its inherent sweetness, and its high colouring power, making it excellent for dishes where a bright hue and sweet pepper flavour are desired without dominant smokiness.It is commonly used in the production of various embutidos where a non-smoked paprika profile is preferred.
Tap de Cortí (Pimentón de Mallorca DOP): This is an autochthonous pepper variety from Mallorca, and its paprika is an indispensable ingredient for authentic Sobrasada de Mallorca. Typically sweet, Tap de Cortí not only provides the sobrasada’s signature deep red colour and unique flavour notes but also contributes natural antioxidant properties that aid in its preservation during the curing process.
The specific choice and blend of pimentón – sweet, spicy, smoked, or a combination – are fundamental to the final taste profile of an embutido, allowing for the rich diversity seen particularly in the world of Spanish chorizo.
Iberian Acorn-fed (bellota) Chorizo
Perhaps Spain’s most emblematic sausage, chorizo is instantly recognizable by its vibrant red hue, a gift from the generous use of paprika, and its robust, smoky, and often spicy flavour profile. It is a cornerstone of Spanish gastronomy, enjoyed simply on its own or as a versatile and transformative ingredient in countless dishes.
The essential ingredients for chorizo are pork meat and fat, which are minced and then generously seasoned with paprika which can be sweet, spicy, or smoked (like the famed Pimentón de la Vera), along with garlic and salt. Regional recipes may also incorporate other spices such as oregano or cumin, adding further layers of complexity.
The taste of chorizo can span a wide spectrum, from mildly sweet and subtly smoky to intensely fiery and piquant, largely dictated by the type of paprika used. Its texture also varies, ranging from firm and dry-cured, perfect for slicing, to softer versions that are ideal for cooking.
Cured chorizo is sublime when thinly sliced and featured on a Spanish charcuterie board, tucked into sandwiches, or served as a classic tapa. Cooking chorizo, which may be fresh or semi-cured, releases its rich fats and flavours, making it a delicious addition when pan-fried, grilled, or incorporated into hearty stews, paella, omelettes, and lentil dishes.
(Chorizo in paella is not a Spanish thing but it caused quite a mini-storm in Spain when Jamie Oliver introduced it in 2016. Let us know in the comments if you have ever eaten chorizo in paella in a restaurant in Spain).
The world of chorizo is incredibly diverse, with each region of Spain offering its own interpretation:
Chorizo Ibérico: Crafted from the meat of the revered Iberian pig, this chorizo is a cut above all others.
- De Bellota: The pinnacle of Chorizo Ibérico, made from acorn-fed Iberian pigs. This diet imparts a uniquely rich, nutty flavour and an exceptionally smooth, melt-in-the-mouth texture due to the high quality of the infiltrated fat.Artisanal versions, may be cured for a minimum of five months using traditional marinades and unfrozen pork cuts. Ingredients often include acorn-fed Ibérico pork, high-quality paprika, salt, and garlic, though some recipes might include other spices, milk powder, sugars, and authorised preservatives.
- De Cebo / De Cebo de Campo: Made from Iberian pigs that have been fed on compound feeds (cebo) or a combination of compound feeds and natural pastures in a free range environment for cebo de campo. These chorizos still offer excellent quality and the characteristic flavour of Iberian pork, providing a more accessible option than the Bellota grade.
Chorizo Riojano PGI (La Rioja): This Protected Geographical Indication chorizo is distinguished by its traditional horseshoe (sarta) or straight cane shape. It features a coarse mince of pork, an intense red colour from the paprika, and a characteristic smoky aroma derived purely from high-quality pimentón, garlic, and salt, with no other additives or preservatives permitted. It must be naturally cured. The taste is balanced and intense, with a noticeable emphasis on paprika and a touch of garlic; it’s long-lasting on the palate with a good equilibrium between lean meat and fat, and can sometimes offer a pleasant spiciness. The texture is satisfyingly chewy and very juicy.
Chorizo de Cantimpalos PGI (Segovia, Castilla y León): Hailing from the province of Segovia, this PGI chorizo is known for its medium grind, a vibrant flavour dominated by paprika, and a long curing period in the region’s dry climate. It is typically presented in sarta (horseshoe), achorizado (a slightly thicker, often mould-covered version), or cular (large intestine casing) formats. The essential ingredients are fresh fatty pork, salt, and paprika (with at least 50% being Pimentón de la Vera DOP); garlic and oregano may also be added. Its taste is generally pleasant and not overly spicy, with a juicy and cohesive texture. Minimum curing times vary by format: 21 days for sarta, 24 days for achorizado, and 40 days for Cular.
Chorizo de León PGI (León): Celebrated for its strong, characteristically slightly acidic and spicy flavour profile. A smoky element, derived from the paprika, garlic, and sometimes an additional smoking process, is often present. It boasts a juicy texture. The PGI status ensures it is produced within the province of León, frequently adhering to traditional methods linked to the age-old matanza.
Chorizo de Pamplona (Navarra): A distinctive chorizo, often larger in diameter, known for its very finely ground pork (some recipes also include beef) and a rich, smoky, and slightly spicy flavour profile dominated by paprika. The official description for “Chorizo from Pamplona” specifies a composition of 45% chopped pork, 20% beef, and 35% pork fat, marinated with salt, mild and spicy paprika, spices, garlic, and sugars, stuffed into a thick casing. It has a smooth texture, is oily on the palate with little acidity.
Chorizo Asturiano (Asturias): A hallmark of Asturian charcuterie, this type is notably smoked, often using oak wood, which imparts a deep, pervasive smoky flavour. It’s an essential ingredient in the iconic fabada asturiana (Asturian bean stew). Ingredients typically include pork, paprika, salt, and garlic, stuffed into natural casing. It offers a complex aroma of smoked paprika and garlic, sometimes with subtle herbal notes, and a robust, smoky taste with a well-balanced sweetness from the paprika and a spicy kick.
Chorizo Galego / Gallego (Galicia): Often traditionally smoked with local woods like oak and birch, Galician chorizo comes in various forms, including the ceboleiro (made with onion). It’s a key component in regional dishes such as caldo gallego (Galician broth) and lacón con grelos (pork shoulder with turnip tops). Common ingredients include lean pork, paprika (often Pimentón de la Vera), salt, dextrose, and natural garlic, stuffed into natural casing. It can be found fully cured or semi cured. The Chorizo Ceboleiro specifically incorporates onion into its mixture, adding a distinct sweetness and moisture.
Chorizo de Extremadura: Hailing from a region famous for its Pimentón de la Vera, this chorizo is known for its intense flavour, often being drier and more thoroughly cured than some other types. It is frequently made with Iberian pork. Premium versions, such as Acorn-Fed 100% Ibérico Chorizo PDO Dehesa de Extremadura, showcase the quality of local ingredients. The ingredient list can include Iberian pork, paprika, salt, garlic, and various spices, with some recipes also containing milk proteins or lactose
Other Regional Mentions: The diversity of chorizo extends to lesser-known but equally delicious local varieties such as Chorizo de Villuercas (Extremadura), the often milder and sometimes spreadable Chorizo de Teror (Gran Canaria), and the balanced and juicy Chorizo de Cantabria.
Salchichón: Spain’s Sophisticated Answer to Salami
Salchichón Ibérico de Bellota
Salchichón is a distinguished Spanish cured pork sausage, often likened to Italian salami but possessing its own unique character, largely defined by the prominent use of black pepper instead of paprika.
This key difference in seasoning gives salchichón a darker, more subtly hued appearance compared to the vibrant red of chorizo, and a flavour profile that is aromatic, peppery, and savoury.
The primary ingredients are typically minced pork, often from leaner cuts like the loin or shoulder, combined with pork fat (tocino).
The mixture is seasoned with salt, generous amounts of black pepper (frequently whole or coarsely ground peppercorns, which are visible in the slice), garlic, and sometimes other complementary spices such as nutmeg, cloves, or oregano.
The taste is generally mild and delicate, yet rich and savoury, with a clearly discernible peppery aroma and flavour that is never overpowering. Its texture is usually firm and compact, making it ideal for slicing thinly. Compared to chorizo, salchichón is typically leaner and drier.
Salchichón is best enjoyed thinly sliced, where its nuanced flavours can be fully appreciated. It is a classic component of a Spanish charcuterie board, pairing wonderfully with hard cheeses like Manchego or Idiazábal, crusty bread, and olives.
For a beverage pairing, a crisp cava or a dry Spanish white wine complements its peppery notes beautifully. It also makes excellent sandwiches and can even be incorporated into dishes like omelettes.
Spain offers several notable regional variations and quality grades of salchichón but first a note on terminolgy:
It’s not all as simple as we would like and many embutidos use different terminology depending on region, city and even down to individual carnicerias who sell and sometimes produce them. As an example, salchichón is often referrd to a longaniza (llonganissa in Catalan) in some parts of Spain.
Salchichón Ibérico: Crafted from the meat of Iberian pigs, this version offers a richer, more complex flavour profile owing to the superior quality of the pork.
- De Bellota: The most prized Salchichón Ibérico, made from acorn-fed Iberian pigs. The acorn diet imparts a particularly rich, nutty flavour and a sublimely smooth texture. Seasoned primarily with black peppercorns, this allows the distinct acorn-derived notes of the pork to shine through, unobscured by smokier spices. Ingredients can include Ibérico pork, salt, black pepper, white pepper, and nutmeg, sometimes with dextrin and dextrose.
- De Cebo / De Cebo de Campo: Produced from Iberian pigs fed on compound feeds or a mixture of feeds and natural pasture, respectively. These offer excellent quality and the characteristic Ibérico taste.
Salchichón de Vic PGI (aka Llonganissa de Vic): This is one of Spain’s most highly esteemed salchichones, protected by a PGI. It is traditionally made from select cuts of white pig meat (such as ham, shoulder, or other high-quality lean portions), combined with cubed pork fat, salt, and black pepper and has a minimum curing time of 45 days. A key characteristic is its external whitish flora, a natural coating of moulds and yeasts unique to the Plana de Vic. This flora develops due to the specific microclimate of the region, which features a blend of continental Mediterranean conditions, humidity from the River Ter, and periods of air stagnation. This natural coating is not merely aesthetic as it actively contributes to the sausage’s maturation, resulting in an unmistakable flavour and aroma typically described as mild, pleasant, and delicate, with distinct hints of pepper and a lingering, refined aftertaste. When sliced, Salchichón de Vic reveals a reddish interior dotted with visible pieces of fat and whole black peppercorns. The profound influence of this local microflora makes Salchichón de Vic PGI a product deeply connected to its terroir, its unique character being a direct result of this interplay between traditional methods and environmental factors. This makes its PGI status particularly meaningful, as it protects a product whose qualities cannot be precisely replicated elsewhere.
Salchichón de Aragón (Aragón): This is a traditional sausage from pigs raised in the Aragón region, particularly Teruel. A notable and quite distinct variety is the Salchichón de Hígado de Calamocha. This version includes pork liver among its ingredients, which imparts a more gelatinous texture and a unique flavour profile. It is typically seasoned with marjoram, nutmeg shell, black pepper, and white pepper.
Salchichón Cular: This type is made exclusively with Iberian pork, following similar seasoning recipes to other Iberian salchichones. Its defining feature is the use of the cular casing, the final, wider section of the pig’s large intestine. This results in a sausage of larger diameter which undergoes a longer, slower curing process, allowing for the development of a particularly deep and characteristic flavour. It is typical of areas like Salamanca and Ávila.
Other Varieties: Salchichón de Pamplona, which is made with ingredients like pork, paprika, and white wine, which somewhat blurs the lines with chorizo or represent a very distinct local specialty, as traditional salchichón is defined by the absence of paprika. General Spanish salchichón recipes also include pork, salt, pepper, nutmeg, oregano, and garlic. Additionally, artisanal producers may offer versions made with game meats like wild boar or deer, each providing a unique taste experience.
Lomo: The Noble Cured Pork Loin, Tender and Flavourful
Cured Iberian Acorn-fed Pork Loin
(Lomo de Bellota Ibérico)
- Lomo de Bellota 100% Ibérico / Lomo de Bellota Ibérico: This represents the highest echelons of lomo quality, produced from acorn-fed Iberian pigs. It is renowned for its intense, complex flavour, remarkable juiciness, and the characteristic marbling of fat within the lean muscle. The ingredients for this delicacy often include 100% Ibérico pork loin, garlic, oregano, paprika, and salt. The curing process typically lasts between three to five months.
Lomo de Cebo de Campo Ibérico: Made from Iberian pigs that have been raised in the countryside/free range (campo) and fed a diet combining natural pastures with compound feeds.
Lomo de Cebo Ibérico: Produced from Iberian pigs raised on farms and fed primarily with compound feeds.
Lomo de Orza (Castilla-La Mancha): This is a highly traditional and distinctive preparation where pieces of pork loin are first marinated in an adobo (typically including garlic, salt, paprika, oregano, pepper, and lemon juice, with laurel also used), then fried until golden, and finally preserved by being completely submerged in olive oil within an earthenware pot called an orza. This method not only preserves the loin for extended periods but also results in exceptionally tender, moist, and flavourful meat.
Regional Adobos: While paprika, garlic, and salt form the common foundation of the adobo for lomo, regional variations exist, incorporating local herbs and specific spice preferences that contribute to unique flavour profiles. For example, Lomo de Salamanca is particularly noted for its adherence to traditional recipes and Lomo de La Rioja is another recognized regional style.
Fuet – The Slender, Mould-Coated Catalan Delight
Fuet
A Selection from Vic, Catalonia
Fuet is a charming and highly popular thin, dry-cured pork sausage originating from Catalonia. It is instantly recognizable by its slender, elongated shape (its name means “whip” in Catalan) and, most distinctively, by the fine, powdery white mould that typically envelops its natural casing.
This benign mould, usually a species of penicillium is intentionally cultivated during the curing process. It is not a sign of spoilage but rather a crucial element that protects the sausage, aids in its uniform drying, and contributes significantly to its characteristic aroma and flavour profile, often described as subtly mushroomy or earthy, while also mellowing any sharpness. This makes the white coating not just safe to eat, but an integral part of the authentic fuet experience.
The key ingredients for fuet are lean pork meat and pork belly or other pork fat for juiciness, typically in a ratio of about 80% lean to 20% fat.1 This mixture is seasoned simply but effectively with salt, ground black pepper, and garlic. The curing process is relatively short, often around two to three weeks.
Fuet offers a mild, slightly sweet, and savoury pork flavour, with delicate notes of black pepper and garlic. It has a firm yet tender texture. It is fantastic when sliced thinly and served as a snack or tapa. It pairs exceptionally well with crusty bread, especially the Catalan classic pa amb tomàquet (bread rubbed with tomato and drizzled with olive oil). Good companions also include Spanish cheeses like Mahón from Menorca, and a glass of crisp Cava or a dry sherry. Whether or not to eat the skin (casing) is a matter of personal preference; it is typically natural and entirely edible.
Variations and similar Catalan cured sausages include:
Fuet Tradicional: The classic version as described, widely enjoyed for its straightforward, appealing flavour.
Fuet con Pimienta: This version is coated on the outside with crushed or whole black peppercorns, adding a more pronounced peppery spice and a visually distinct appearance.
Fuet con Hierbas: Here, the fuet is aromatized with Mediterranean herbs such as thyme, oregano, or rosemary, either mixed into the meat or coating the exterior, lending it a fragrant, herbal character.
Secallona / Somalla: These are very similar to fuet and also hail from Catalonia. Secallona often has a flatter, more irregular, or even a figure-eight shape, and it may not always exhibit the dense white mould coating typical of fuet. Somalla (meaning somewhat shrivelled or withered) refers to its dry appearance. The differences can be subtle, with secallona sometimes being even thinner than other fueta and perhaps seasoned more simply with just salt and ground pepper.
Espetec: This is another Catalan name frequently used almost interchangeably with fuet, also alluding to its “whip-like” or stick-like shape.
Fuet de Vic / Llonganissa de Vic: While Salchichón de Vic PGI is a larger, pepper-seasoned sausage also known as Llonganissa de Vic, the term Fuet de Vic can also refer specifically to the slender fuet sausage produced in the Vic area, a town renowned for its charcuterie tradition and quality.
Catalonia
Sobrasada: The Unique, Spreadable Balearic Sausage
Sobrasada
The Mallorcan Spreadable Sausage
- Dolça (Sweet/Mild): Made with sweet paprika, offering a rich pork flavour with gentle paprika notes.
- Coent / Picante (Spicy): Made with spicy paprika, providing a pleasant warmth alongside the meaty depth.
Cecina: Savoury Spanish Charcuterie Beyond Pork
Cecina de León
Morcilla: The Diverse World of Spanish Blood Sausages
Morcilla
Butifarra: Catalonia’s Versatile Sausage, Fresh and Cooked
Uncooked Butifarra
Serving Butifarra
Longaniza: Long and Versatile
Uncooked Butifarra
Chistorra: The Fast Cooking Basque and Navarre Sausage
Chistorra
Chistorra (often spelled txistorra in Basque) is a fresh or semi-cured sausage, distinguished by its bright red colour from paprika, its relatively thin diameter compared to chorizo, and its quick-cooking nature. It is a cherished specialty of Navarre and the Basque Country in northern Spain.
The key ingredients are minced pork (sometimes with a proportion of beef), pork fat, garlic, salt, and a generous amount of paprika, which provides both its signature colour and much of its flavour.
Chistorra is celebrated for its spicy, garlicky, and intensely savoury taste. Due to being fresh or only lightly cured, its texture is softer and often fattier than fully dry-cured chorizos, making it wonderfully succulent when cooked.
Chistorra is traditionally cooked, usually by frying or grilling, which crisps the outside while keeping the inside juicy. It is famously served in bocadillos (crusty bread roll sandwiches), as a popular tapa, often accompanied by a fried egg to create huevos rotos con chistorra (broken eggs with chistorra), or in the classic dish chistorra a la sidra, where it is cooked in Basque cider, a pairing that is particularly harmonious.
Its thinness means it cooks very rapidly, making it an ideal choice for a quick, flavour-packed meal or snack. This ease of preparation, combined with its bold flavour and strong regional identity, particularly its association with the cider houses of the Basque Country, makes chistorra a beloved and vibrant part of Northern Spanish culinary culture.
