Chorizo, salchichon and lomo: Three Jewels of Iberian Charcuterie

Iberian charcuterie is famous for its distinctive flavor and unparalleled quality. Among the most outstanding products are chorizo, salchichón and lomo ibérico. Each of these sausages not only reflects tradition and mastery in the elaboration, but also offers a unique gastronomic experience.

Iberian Chorizo: The Spicy and Flavorful Classic

It is one of the best known and most appreciated sausages in Spanish gastronomy. Made from Iberian pork, chorizo is characterized by its intense red color, which comes from the paprika (pimentón de la Vera, often) used in its preparation.

It can be enjoyed in many ways: in sandwiches, in tapas, or as an ingredient in more elaborate dishes such as paella or stews.

Iberian Salchichón: The Elegant and Versatile Sausage

Iberian salchichón is another classic of the Iberian charcuterie.It is made with lean Iberian pork, spices and black pepper. Its texture is smoother than that of chorizo, and its flavor is less intense and more subtle.

Iberian salchichón is best enjoyed in thin slices, as part of a charcuterie board, in sandwiches or in salads.

Lomo Ibérico: Cured and Exquisite Delicacy

Lomo Ibérico is a sausage made from the loin of the Iberian pig, known for its superior quality and delicate flavor. The loin is marinated with a mixture of salt, paprika, garlic and other spices, and then cured for several months.

It is served in thin slices, similar to Iberian ham, and is ideal to enjoy alone or with bread and cheese. It can also be added to salads, tapas or sandwiches for a touch of sophisticated flavor.

Chorizo, salchichón and lomo ibérico are three charcuterie gems that represent the richness and tradition of Iberian gastronomy. Each of these sausages offers a unique taste experience, from the spicy and robust chorizo to the delicate and sophisticated Iberian loin.

Dare to try them and discover for yourself the magic of Iberian charcuterie!