Charcuterie is at the centre of Spanish gastronomy. Once used as a way of preserving meat throughout the year, including during the warm months of spring and summer, today it is still an important piece of the culinary tradition.
Sliced sausages as fuet, chorizo or salchichon are often present at any gathering and are enjoyed by people of all ages, from the classic “bocadillo” that children enjoy at mid-morning or mid-afternoon, to sophisticated centre pieces as Iberico de bellota lomo that are served on festive meals as an aperitive, and also the classic cooking sausages for winter stew or BBQ meals.
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