Top 28 Spanish Sausages and Salamis

Señorío de Montanera is a Spanish producer specializing in 100% Ibérico pork products, with a strong focus on jamón ibérico de bellota from the Extremadura region. The company operates under the DOP Dehesa de Extremadura designation, which ensures strict control over breed purity, feeding, and curing standards. Its pigs are raised free-range in the dehesa, a unique ecosystem of oak woodlands where they roam extensively and feed on acorns during the montanera season. This acorn-based diet contributes to a high level of oleic acid and gives the meat its distinctive nutty aroma, subtle sweetness, and deep flavor complexity. The hams undergo traditional salting and slow natural curing, often for more than 36 months, allowing aromas and texture to develop gradually. The result is a finely marbled product with fat that melts at room temperature and delivers a long, balanced finish on the palate. Beyond jamón, the range includes paleta ibérica, lomo, chorizo, and salchichón, all made exclusively from purebred Ibérico pigs. The company places strong emphasis on preserving the native breed and maintaining the sustainability of the dehesa landscape, which is essential for regional biodiversity. It also produces organic lines without artificial additives, highlighting the integrity of raw materials and traditional craftsmanship. Señorío de Montanera is widely regarded as one of the benchmark producers in the premium Ibérico segment, combining strict origin standards, extensive farming, and long curing times to define its quality profile.Expand

Embutidos Entrepeñas is a family-owned company with over 60 years of tradition, dedicated to the artisanal production of premium cured meats in the heart of the Spanish region of León. Located in the picturesque village of Geras de Gordón, at an altitude of 1,200 meters, the company benefits from exceptional climatic conditions that allow for the natural drying and aging of its meat delicacies. A perfect blend of traditional techniques and modern quality standards makes each product authentic and unique. Their Cecina de León I.G.P., a delicately cured beef ham with a protected geographical indication, is renowned for its rich flavor and perfect texture, while Chorizo de Geras represents the region’s gastronomic heritage, crafted using time-honored recipes that preserve its intense aroma and distinctive spicy notes. In addition to these specialties, the company offers traditional Spanish cured meats such as ham, pork loin, and salchichón, all produced following strict natural curing methods, including marination, smoking, and air-drying, without artificial additives. The superior quality of its products and commitment to preserving authentic recipes place Embutidos Entrepeñas among the most esteemed cured meat producers, while their dedication to sustainability and environmental conservation reflects a long-term vision that seamlessly combines tradition with modern gastronomic trends. Expand

Cárnicas J. Fernández is a family-owned company from Valderas, in the province of León, with more than ninety years of tradition in the craft of butchery. Since the 1920s, their mission has remained the same—to transform the finest raw materials, carefully selected and prepared, into products that stand out for their quality, authentic flavor, and the trust they inspire in customers. Their assortment includes a wide variety—from fresh cuts of meat and artisanal cured products to specialties such as cecina, chorizo, hams, and morcilla—where traditional recipes meet meticulous preparation. A hallmark of their production is the slow curing process and the use of natural seasonings, which give their products a distinctive aroma and depth of flavor. Beyond quality, Cárnicas J. Fernández is also recognized for its reliability and customer care. Their modern logistics system ensures that products, kept under controlled conditions, reach both local and international customers quickly and with guaranteed freshness. What makes this brand truly special is the union of tradition, expertise, and innovation. Cárnicas J. Fernández is much more than a meat producer—it is a story of family heritage, love for the craft, and a commitment to bringing the very best of Spanish gastronomic tradition to every customer.Expand

Embutidos Ezequiel is a family-owned company based in Villamanín, in the heart of the mountainous region of La Montaña Central in the province of León, Spain. Founded in 1945, the company specializes in the production of traditional cured meats, including the renowned chorizo and morcilla. Their products are crafted using authentic recipes and 100% natural ingredients, without artificial additives, and are cured in the natural mountain air, which enhances their unique character and flavor. Embutidos Ezequiel has become a true symbol of the gastronomic heritage of the León region, and a name synonymous with quality throughout Spain and beyond.Expand

Cárnicas Arango is a family-run company based in Tineo, in southwestern Asturias, with a history spanning more than five decades, evolving from a small local butcher shop into a recognized producer of traditional meat products rooted in regional practices. Their production is closely linked to local livestock farming, particularly beef from the Asturiana de los Valles breed, known for its quality and well-balanced flavor. The range includes fresh meat as well as a variety of cured and smoked products such as ham, loin, and traditional sausages, with Chosco de Tineo IGP standing out as one of their most representative items. The manufacturing process relies on carefully selected raw materials and controlled stages of curing and smoking, carried out in dedicated facilities where temperature and humidity are precisely managed. While the company operates under modern food safety and production standards, it maintains a traditional approach based on slow maturation and established processing techniques. This results in products with a pronounced, rustic character and flavor profiles shaped by smoking and natural curing. Cárnicas Arango functions as an integrated operation, combining production, processing, and distribution, including direct retail, which allows consistent quality control. Its identity is built on the connection between raw material origin, method of processing, and the final sensory characteristics of the products.Expand

Joselito is a Spanish family-owned company founded in 1868 in Salamanca, specializing in the production of top-grade jamón ibérico de bellota. Across six generations, the company has maintained full control over the entire process - from raising 100% Iberian pigs to extended natural curing without additives or preservatives. The pigs are free-range and feed on acorns during the montanera season, a factor that directly influences the quality of the fat and the aromatic profile of the meat. Drying and maturation take place under natural climatic conditions and can exceed four years for Gran Reserva selections. The finished ham is characterized by pronounced marbling, a soft texture, and a complex flavor profile with notes of nuts, dry grass, and subtle sweetness. Joselito is among the few producers applying the “añada” (vintage) concept, labeling products by production year in a manner similar to wine. The portfolio also includes paleta, lomo, chorizo, and salchichón, all produced under the same quality standards. The brand has a strong presence in fine dining and exports to numerous international markets. Joselito is widely regarded as a benchmark in the world of Iberian ham, built on long-standing tradition and consistent quality control.Expand

Casa Riera Ordeix is a family-owned company from Vic (Barcelona) dedicated to the traditional production of premium sausages since 1852. Their Llonganissa de Vic has held Protected Geographical Indication (PGI) status since 2002, guaranteeing its exceptional quality and authenticity. Over six generations, the company has remained committed to artisanal craftsmanship, using the finest ingredients and traditional curing methods, resulting in the distinctive flavor of their products. In addition to the classic Salchichón de Vic, their range includes Truffle Salchichón, Rustic Salchichón, and Vic Fuet, all renowned worldwide for their aroma, texture, and taste. Their products are available in prestigious stores such as Harrods in London, Grande Épicerie in Paris, and KaDeWe in Berlin, serving as ambassadors of Catalan gastronomic tradition on a global scale.Expand

La Hoja del Carrasco is a traditional Spanish producer of Iberian cured meats based in Guijuelo, Salamanca, with origins dating back to 1896. The brand is rooted in the Carrasco family’s long-standing expertise, where knowledge of meat curing has been passed down through generations, maintaining a strong artisanal identity. Production is centered around Iberian pigs, particularly in the bellota category, raised in the dehesa ecosystem and fed on acorns during the montanera season, which directly influences the quality of the fat and the depth of flavor. The process begins with traditional seasoning (adobo) and stuffing into natural casings, followed by an initial phase of curing with oak wood smoke and a prolonged maturation in natural drying cellars. This slow and controlled process allows the development of complex aromas and a balanced profile, combining the sweetness of the fat with deep savory notes. The range includes ham, shoulder, and various cured sausages, with a focus on premium-quality products. The brand’s philosophy emphasizes tradition, minimal intervention, and respect for natural curing processes, resulting in products that reflect both the terroir of Guijuelo and the craftsmanship behind their production.Expand

Embutidos Alejandro is a family-owned company based in Logroño, in the heart of Spain's La Rioja region, specializing in the production of high-quality cured meats. Established in 1987, the company prides itself on its tradition and commitment to creating products that reflect the richness of local gastronomy. Embutidos Alejandro offers a wide range of products, including various types of chorizo sausages, chistorra, salchichón, and salchichas. Embutidos Alejandro is dedicated to maintaining high standards of quality, making it a recognized brand in the world of Spanish cured meats.Expand

Puente Robles is a family-owned company with a long-standing tradition, specializing in the production of premium Iberian delicacies where artisanal expertise, carefully selected ingredients, and the timeless spirit of Spanish gastronomy come together. Their passion for quality is evident in every aspect of production, from selecting the finest Iberian pigs that roam freely through oak forests, feeding on acorns, to the meticulously controlled curing and aging processes that allow the development of complex flavors and an exceptional texture. Their extensive range includes traditional long-aged Iberian hams, shoulders, delicate fillets, and a wide selection of cured meats, among which the Chorizo Cular de Bellota stands out, having been recognized and awarded as one of the best chorizos in the world. With unwavering dedication to preserving authentic flavors and continuously refining their techniques, Puente Robles masterfully combines tradition and innovation, offering gastronomy enthusiasts a unique experience that captures the richness of Iberian heritage and the unmistakable sophistication of Spanish cuisine in every bite.Expand

Fuet is a traditional Catalan sausage made with pork meat in a natural pork casing. This thin, dry-cured sausage is commonly consumed with bread or added to other dishes such as soups and casseroles. Its flavor can vary from mildly spicy to spicy, depending on the seasonings used in its preparation. Fuet is usually flavored with garlic, aniseed, or black pepper.Expand

Chorizo Riojano is a cured pork sausage without any additives, produced in the Autonomous Community of La Rioja. What was once humble food of the native people is nowadays an exceptional delicacy enjoyed all over Spain. This hand-made sausage has an intense and balanced taste with pronounced flavors of only pepper and garlic. The texture of chorizo Riojano is smooth and soft, accompanied by its juiciness due to the balance between the lean and the fatty cuts of meat. Only the best cuts of pork are used in the production of this sausage and every step of the manufacturing process is kept separated from the production of all other chorizos. Meat is cut into pieces and mixed with the spices, and the combination is then filled into the intestines and left to age and dry at optimal temperature, humidity, and ventilation. Expand

Sobrasada de Mallorca is a sausage that has been traditionally produced in Mallorca since the 16th century. In the 18th century, paprika was added to the recipe, thus changing its appearance and flavor. There are seven types of sobrasada on the market: Longaniza, Rizada, Semirizada, Culana, Bufeta, Poltru, Bisbe, and Black pig sobrasada. They are of different shapes and weights, and black pig sobrasada is made exclusively using the meat of indigenous black pig that is reared in Mallorca. Sobrasada de Mallorca is made exclusively from pork meat, paprika, salt, and pepper without the addition of any natural or artificial colorings. All of the ingredients are stuffed into the casing and cured in drying rooms. Mallorcan sobrasada is eaten spread on bread, usually with honey or jam.Expand

Caña de lomo is a Spanish cured pork loin sausage made from Iberian pigs. It originates from the province of Huelva. The sausage is dark red in color with white streaks of fat, consisting of pork loin, salt, garlic, oregano, lemon, paprika, and olive oil. The concoction is left to cure for a few days, and it is then stuffed into casings, ripened, and air-dried for three months. According to law, these sausages must be aged for at least 80 days. When served, caña de lomo is traditionally cut into thin slices.Expand

Salchichón de Vic is a sausage produced in 28 towns, all of them located in the Vic Valley in the Spanish district of Osona. It is made with ground pork and bacon mixed with salt and black peppercorns. The sausage has a traditional white coating on the exterior, developed during the process of maturation which takes place in a controlled environment and lasts for at least 45 days. Salchichón de Vic is best enjoyed as an appetizer, paired with homemade bread and local cheese. For the best experience, wash it all down with a glass of hearty wine.Expand

Chosco de tineo is a typical Spanish pork sausage, traditionally produced in the Principality of Asturias. This sausage is made using pork loin and tongue, seasoned and flavored only with salt, paprika, and garlic. Once enjoyed only by the natives, chosco de tineo is nowadays so popular that it has its own festival, which takes place in August. This sausage is hand-made by stuffing the spiced meat into pork intestines. It is then cold-smoked for a minimum of eight days using dry oak, birch, beech, and chestnut wood. Chosco de tineo has a typical bright red color with a balanced sweet and smoky flavor. It pairs perfectly with young red wines produced in the regions of La Rioja, Penedes, and Ribeira Sacra.Expand

Chorizo Ibérico de Bellota is a distinguished and high-quality chorizo from Spain, celebrated for its superior flavor and quality. This exquisite chorizo is made from the meat of Ibérico pigs, a special breed native to the Iberian Peninsula. These pigs are distinct in breed and diet, as the "de Bellota" label signifies that they are free-range and primarily feed on acorns during the montanera season (beginning of October to the middle of March when acorns fall from the oak trees). This acorn diet imparts a rich, nutty flavor to the meat, resulting in a higher percentage of healthier oleic acid in the fat. Making Chorizo Ibérico de Bellota involves combining chopped or ground pork with various spices, with paprika being the most notable for its contribution to the sausage's characteristic red color and spicy flavor. The mixture is then stuffed into natural casings and undergoes a lengthy curing process, varying from a few weeks to several months, which enhances the depth and complexity of its flavors. The end result is a chorizo with a perfect balance of meat and fat, characterized by its deep, nuanced flavors. The acorn diet of the pigs contributes to a uniquely rich and nutty taste, while the curing process adds further intensity. Chorizo Ibérico de Bellota is a versatile ingredient in the culinary world, savored on its own, thinly sliced as part of a charcuterie board, or used in various dishes to add richness and depth. Its luxurious quality and distinct flavor profile make it a prized delicacy among gourmets and food enthusiasts.Expand

Chorizo de Cantimpalos is a cured variety of sausage made with pork meat that's mixed with salt, pepper, and spices such as garlic and oregano. There are three varieties of this sausage, depending on the thickness; sarta, achorizado and cular. Chorizo de Cantimpalos is dark red and dotted with white particles of fat. It is juicy and smooth in texture and has a very aromatic and mild flavor. The sausage is produced in the province of Segovia from local pig breeds. After casing, it is cured and smoked over low heat.Expand

As the name suggests, longaniza de Pascua is a Valencian sausage that is traditionally prepared for Easter (Pascua means Easter in Spanish). This dry sausage is made with a combination of lard, salt, pepper, aniseed, and equal parts lean pork and beef. The combination is stuffed into natural casings and tied with a string. The curing process typically lasts between 7 and 10 days.Expand

Salchichón 100% Ibérico is one of Spain’s finest cured sausages, made exclusively from purebred Ibérico pigs, renowned for their exceptional marbling, rich flavor, and tender texture. Unlike chorizo, which is defined by its smoky paprika seasoning, salchichón has a more refined, delicately spiced flavor, typically seasoned with black pepper, nutmeg, salt, and occasionally a hint of garlic or other aromatic spices. This dry-cured sausage is produced using only the highest-quality cuts of Ibérico pork, ensuring a perfect balance between lean meat and fine, melt-in-your-mouth fat. The intramuscular fat of the Ibérico pig—often compared to the marbling of Wagyu beef—enhances the sausage’s smooth texture and depth of flavor, making it one of the most luxurious products in Spanish charcuterie. Salchichón 100% Ibérico undergoes a meticulously controlled curing process, where it is stuffed into natural casings and left to age slowly for several months in drying chambers or underground curing cellars. The cool, dry climate—often in regions like Extremadura, Salamanca, and Andalusia—allows the sausage to develop its complex, nuanced taste while maintaining a firm yet tender consistency. Throughout this time, the seasoning penetrates the meat, and natural fermentation enhances the subtle nutty, umami-rich, and slightly sweet undertones characteristic of Ibérico pork. Unlike many industrially produced salamis, true artisanal Salchichón 100% Ibérico is made following centuries-old techniques, preserving its authentic Spanish heritage and unmistakable flavor. The taste of Salchichón 100% Ibérico is complex yet smooth, offering a mild spiciness from the black pepper, a gentle warmth from the nutmeg, and a silky texture from the rich Ibérico fat. The absence of paprika allows the natural depth of the meat to shine, making it a favorite for those who appreciate pure, well-balanced cured meats. The texture is firm yet supple, with fine, marbled fat that melts delicately on the palate, giving way to an elegant, lingering flavor. Traditionally enjoyed thinly sliced, salchichón is a staple of Spanish charcuterie boards, served with Manchego cheese, rustic bread, and a glass of Rioja or Ribera del Duero.Expand