Our range includes mild or hot sausages in coarse or fine cuts.

Joselito cured charcuterie Ibérico charcuterie produced to the same methods and from pigs reared in the same way as our Joselito hams (anchor link) and is widely considered to be the finest in Spain. Joselito chorizo ibérico Made from meticulously selected lean pork, mixed with herbs and smoked pimentón, then packed tightly into natural sausage skins and cured for around 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. The chorizo is made from fresh cuts of meat including shoulder and panceta, combined with pimentón and garlic.

Castro y González This ibérico recebo chorizo is produced from free range pigs and cured in Guijuelo near Salamanca, raised by charcutiers who have been operating for almost a century. The chorizo is cured for 3 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 organic. All the sausages are cured initially in a controlled environment and subsequently in naturally ventilated curing chambers.
Organic chorizo A mild chorizo, coarse cut and made simply with organic pimentón and sea salt. Cured in Segovia for approximately 3 months. Also available in pre-sliced packs, hot and mild.

Embutidos Alejandro This family owned company is based in Logroño, La Rioja. The area is most famous for its wines but also has an excellent climate for the production of charcuterie. The company has been in business for many years, producing charcuterie of the highest quality from the best cuts of hand-trimmed meat, using methods and recipes handed down from generation to generation.

Alejandro chorizo magno A coarse cut sausage, this is a traditional Riojan chorizo made with the finest cuts of pork, pimentón and garlic
with no artificial additives. The larger size is cured for about 5 months and the mini, 3 months.

Alejandro chorizo Pamplona Medium fine cut, in "Pamplona" style, this chorizo is made to a traditional Riojan recipe and is cured for
approximately 2 months.

Alejandro chorizo hoop picante or dulce. These semi-cured chorizos are made to a traditional Riojan recipe from selected cuts of meat and can
be cooked or sliced and eaten as they are. Cured for about 1 month.

Cecinas Pablo Established by a butcher and respected across Spain for the quality of his products, Pablo combines modern controlled
curing methods with individual product selection and traditional production methods. ((anchor link))

León chorizo ibérico and León artisan chorizo picante These chorizos are quite coarsely cut, hand made in León in the north of Spain, from
premium quality meat. The ibérico is packed in a natural casing, ightly smoked and cured for approximately 3 months. The Serrano chorizo picante is made with hot pimentón and cured for about 2 months.

Sierra Catalan charcuterie Standard, popular slicing chorizos, made with coarse cut meat. The picante is made with hot pimentón and the dulce with mild. Cured for 1 month.

CHORIZO ~ Semi-cured for cooking

Cooking chorizos can be eaten on their own as a hotter alternative to a British sausage, or used to bring depth of flavour to traditional bean stews, salads and other recipes. They are cured for 3-4 days which helps give a long natural shelf life.

Embutidos Alejandro Alejandro cooking chorizo This is a spicy, rich sausage made with excellent quality meat, garlic and smoked hot pimentón.

Embutidos Enebral Organic cooking chorizo This sausage is flavoured with unsmoked pimentón, and is designed to be eaten cooked, either grilled or poached. Awarded Silver in the Great Taste Awards 2006.

Cecinas Pablo León cooking chorizo picante These smoked, hot, artisan style chorizos are ideal for poaching.

Catalan charcuterie Parrilla chorizo picante or dulce. A spicy or mild sausage from Catalonia that is full of flavour. During cooking, the chorizo releases lots of juices, which flavour whatever it is being cooked with. The picante is made with hot pimentón, and the dulce with mild.

Mini chorizo picante or dulce A perfect cocktail-sized cooking chorizo, full of flavour. The picante is made with hot pimentón, and the dulce from mild. The Mini Chorizo Dulce was awarded a Silver in the Great Taste awards 2006.

* Please note that these are artisanal products and pack weights can vary slightly. Where this is the case prices are calculated on a per kilo basis.