CHARCUTERIE ~ Cured

Our range of cured charcuterie includes some of the most exceptional regional specialities Spain has to offer.

Joselito cured charcuterie Ibérico charcuterie produced to the same methods and from pigs reared in the same way as our Joselito hams ((anchor link)), widely considered to be the finest in Spain. Joselito lomo ibérico Slowly cured, this deliciously sweet and flavoursome lomo is lightly coated in pimentón and then packed in natural casing. Cured in Guijuelo for 2-3 months.

Joselito salchichón ibérico Aromatic and tender with a stunningly nutty flavour. Cured in Guijuelo for 2-3 months.

Euskal Txerria is a regional heritage breed of pig, native to the Basque country, which has only recently been saved from extinction and is a Slow Food Ark of Taste Presidia product ((anchor link)).

Castro y González This ibérico recebo charcuterie is produced from free roaming pigs and cured in Guijuelo near Salamanca, by charcutiers who have been operating for almost a century. The salchichón is ibérico bellota and is cured for 3 months. The lomo is cured for 6 months.

Lomo de Teruel This deliciously sweet cut of pork is rubbed with oregano, garlic and paprika before being cured for about 3 months. It
is a totally lean cut with no wastage and is produced only with meat from animals reared in the region of Teruel.

Salchichón de Vich The very finest salchichón of Spain. It has been produced in the town of Vich, in Catalonia, by Casa Riera Ordeix for
nearly 150 years. The salchichón is made using cuts of leg meat, which are combined with salt, peppercorns and cubes of panceta. It contains no additives and is air cured for 3-6 months.

Embutidos El Enebral organic charcuterie Two families with backgrounds in farming and butchery created this organic charcuterie business, based in Ávila where the animals are farmed and Segovia where the products are cured. The animals' wild food diet is balanced with organic grains and pulses. They reach their target weight naturally, taking 10 months, which is approximately twice as long as intensively reared animals. The high quality seasonings are also all organic. All the sausages are cured initially in a controlled environment and subsequently in naturally ventilated curing chambers.

Organic sliced lomo Cured in Segovia for approximately 3 months.

Organic sliced salchichón A coarse cut sausage seasoned with sea salt and black pepper. Cured in Segovia for approximately 3 months.

Cecinas Pablo Established by a butcher and respected across Spain for quality of product, Pablo combines modern controlled curing methods with individual product selection and traditional production methods. (For more information please read about Pablo ham (anchor link))

Cecina An air cured, smoked beef which is dry-salted before being air-cured for 12-14 months and then gently smoked over holm oak in the curing houses. Awarded Gold in the Great Taste Awards 2006.

OTHER MEATS ~ Semi -cured and fresh

As well as chorizo, Spain´s culinary tradition is based on morcilla (Spanish blood sausage), pork loin and panceta. For more information on these suppliers, please see the cured charcuterie section above.

Embutidos Enebral Pre-sliced organic panceta Cured for one month in Segovia

Cecinas Pablo

Morcilla de Burgos Blood sausage with rice is best poached then grilled Awarded Bronze in the Great Taste awards 2006.

León panceta Panceta or “bacón” as it is often called in Spain, is used for flavouring dishes, particularly vegetables or soups. A natural with pulses, it also makes a great bacon sandwich! The ahumada is lightly smoked while the adobada is smoked and then coated in paprika.

Fresh pork loin Marinated in paprika, garlic and oregano for 4-8 days, it has a tender texture and smoky flavour.

Catalan meats for cooking

Morcilla A melting blood sausage with onion. Awarded Bronze in the Great Taste Awards 2005.