Salchichon and Longaniza Salami

Salchichon and Longaniza Salami

We get things easy for you: the best Salamis, Iberian, venison...

Salchichon and Longaniza Salami

We get things easy for you: the best Salamis, Iberian, venison or wild pig, like homemade and delicious. While it is true that the sausage is not as recurring as the ham and Iberian chorizo. It is a more occasional product but that is undoubtedly very present in our daily life and our gastronomic culture. You can find many types of salami, as many as Spain has. Each with a personal touch of the area where it has been made, which makes it unique.

One of the most popular is the fuet, espetec and longaniza del Vic. Internationally known and customary in Spanish homes. Are you one of those who eat them with skin or without skin? What an aroma that flavor. On toast with olive oil and a little tomato or "dry stick". What a pleasure it is to eat them. It makes your mouth water. The truth is that both the fuet, espetec or langaniza once opened do not last if a break. Normally they hide in the back of the fridge. Just behind the green beans. For some time other types of spicy fuet have appeared, such as the fuet with fine herbs, which is coated with rosemary. The red pepper fuet or the black pepper fuet which are coated with pepper and give them a unique taste and flavor. For naughty, you also have mini fuets, which you can eat in one bite. Would you be able to eat only one?

There are other types of sausage such as the Aragon sausage, a soft, soft and very juicy sausage, with a spicy taste. Curada can be eaten dry stick or with a good village bread. You can also find the fresh Aragon sausage, for frying and to prepare in different dishes and stews. What memories when you visited as a child the carnicera with your parents and the clerk gave you a span of Easter sausage, you sat hanging out snack after bite. Are you still giving away?

The king of the sausage is undoubtedly the Iberian sausage cular, you can find it both in the format of Iberian sausage cular and candle. There are those who buy it in whole piece and who prefer filleting, open and ready. Anyway, you have the Iberian acorn sausage or Iberian sausage bait that you like best.
The sausage also has its role in game meat. The wild boar sausage or deer sausage have a unique taste that everyone likes, reminds you of those summers in the village, on the river, at the picnic your grandparents had ridden you.
Enjoy the sausage serrano in a good snack, the fuet or the sausage. Be happy

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Showing 1 - 16 of 16 items