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Charcuterie
(Charcuterie)
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Chorizo, Spain's most famous food: a sausage made using garlic, paprika and salt. It is available in a thousand varieties throughout Spain, thick and thin, dry-cured or smoked; the leaner versions are Chorizos for slicing as a tapa, the more fatty ones are chorizos for cooking. We have a wide selection of both types, as well as a range of pre-sliced meats. Then there are Salamis, including new Wild Boar and Venison salamis and peppercorn-covered Fuets, a soft, thin salami; pieces of cured belly pork, Panceta, and the cured loin of pork - Lomo. We also have pieces of Cecina, the famous wood-smoked beef from Leon. |
 | Delicious slices of Iberico streaky bacon from Guijuelo near Salamanca, made from black foot pigs fed on acorns, flavoured with paprika during the curing process. | £ 2.45
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 | Excellent quality fine-textured salami (salchichon) slices from Serrano pigs, with a mildly peppery flavour. Vacuum-packed for freshness. | £ 2.85
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| Excellent quality chorizo slices from Serrano pigs, made using sweet paprika for a mild sweet flavour. Vacuum-packed for freshness. | £ 2.85
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| Excellent quality Serrano ham slices in a vacuum pack, this ham has been cured for more than 20 months to give an intense depth of flavour. Delicious! (Before opening any of these sliced vacuum packs, allow to reach room temperature over about 30 minutes, or hold under hot water for about 30 seconds to help the slices separate more easily) | £ 3.75
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 | Excellent medium-spiced chorizo slices from acorn-fed pata negra pigs. Winner of five stars in the 'Spanish Magazine' Taste Test of chorizo - their comments were that it had a silky, delicate flavour. | £ 4.05
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 | Slices of salami (Salchichon) made from Iberico (black foot) pigs fed on acorns. Delicious on its own or as part of an assorted plate with our Pata Negra ham and chorizo. | £ 4.25
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 | A selection of top-quality Serrano products: slices of Gran Reserva Serrano ham, loin, salami and chorizo in one pack. Fantastic for a picnic or assorted lunch platter! | £ 5.75
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 | Ready-to-eat slices of the paprika-cured loin from fully acorn-fed Pata Negra pigs from Guijuelo, near Salamanca in northern Spain. | £ 8.25
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 | Always popular, these chorizo slices can be used on their own or as part of an assortment of delicious sliced meats. This is a useful 500g pack for catering or parties - great value at just £8.95! | £ 8.95
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 | This is top-quality Pata Negra ham from pigs fed on a mixture of acorns and other grains, from Guijuelo in Salamanca, sliced thinly to give a lovely rich flavour and melt-in-the-mouth texture. Serve fully at room temperature, perhaps with some of our breadsticks made using extra-virgin olive oil and a glass of chilled Fino sherry or a red Rioja. (We also have Iberico de Bellota ham slices - from fully acorn-fed pigs - see further down this section) | £ 10.45
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 | A popular-sized larger pack of our delicious Serrano ham slices cured in the traditional way for 20-24 months; from high-quality white-foot pigs, this time in a great value 500g pack! (Averages around 35 slices per pack)
| £ 13.35
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 | This is top-quality acorn-fed Pata Negra ham from our gold-medal winning supplier in Guijuelo, sliced thinly to give a lovely nutty flavour and melt-in-the-mouth texture. Serve fully at room temperature to make sure you experience the full flavour, perhaps with some of our breadsticks made using extra-virgin olive oil and a glass of chilled Fino sherry or a red Rioja. | £ 16.45
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 | A very special mix of 100g of all five of our acorn-fed Iberico sliced meats in a presentation pack: contains separate packs of 100g each of acorn-fed Iberico de Bellota Ham slices, Chorizo, Salami, Lomo and Panceta. | £ 35.75
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 | A medium-cured oak-smoked horseshoe-shaped chorizo from Leon, made using sweet paprika. Great for slicing and eating as a snack, or equally can be used in cooking - very versatile and tasty! | £ 3.95
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| The hottest in our range of chorizos - a medium-cured oak-smoked horseshoe-shaped chorizo from Leon, made using hot paprika. Great for slicing and eating as a snack, or for cooking - this is a very versatile and tasty chorizo! | £ 3.95
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 | NEW! Wild boar from the mountains of Aragon is used in this flavourful, horseshoe-shaped chorizo sausage, oak-smoked in the traditional manner by an artisan company near Teruel. Presented in an attractive box. | £ 4.95
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| NEW! A richly-flavoured horseshoe chorizo made with Venison, oak-smoked in the traditional manner in the mountains of Aragon. presented in an attractive box | £ 4.95
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 | The national sausage of Mallorca and the Balearic Islands: a soft, spreadable chorizo weighing a minimum of 600g. The climate of these islands is too damp for air-drying hams and chorizo in the usual way, so other methods of making sausages have traditionally been used. Sobrasada is a soft-textured chorizo made with pork, tomatoes and spices, mainly paprika. Can be eaten uncooked, spread on toast and sprinkled with honey for breakfast, or used in pasta sauces and risottos. | £ 7.95
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 | NEW! A delicious thin chorizo made from fully-acorn fed Iberico pigs from Guijuelo, weighing a minimum of 425g. Vacuum-packed to preserve freshness, great for slicing and eating as a snack or with an assorted meat platter. | £ 9.75
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| A fabulous tasting half-piece of chorizo for slicing, weighing 600g minimum; made from acorn-fed Pata Negra pigs, smoked & dry-cured in the traditional way in natural skin, for 3-4 months. It has a smooth silky taste and is made using the best 'Bellota' Iberico meat from Guijuelo in Salamanca. | £ 12.95
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 | From our top-quality supplier in Guijuelo, Salamanca, comes a mixed pack of two halves of chorizo and salami, both made from acorn-fed black-foot pigs and cured for 3-4 months to give a rich, nutty flavour and melt-in-the-mouth texture. Weighing a minimum of 660g, this is a very useful addition to our range! | £ 13.45
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 | A big stick of tasty Serrano Chorizo - best used with a slicing machine to ensure thin slices. Our Bodega chorizo is a quality product with a natural skin and great flavour. | £ 19.95
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 | A big stick of spicy hot chorizo - best used with a slicing machine to ensure thin slices. Great for catering or for a party! | £ 19.95
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| SORRY, OUT OF STOCK. This is a sensational whole chorizo, made from acorn-fed Pata Negra pigs from Guijuelo in Salamanca, weighing a minimum of 1.5kg, smoked & dry-cured in the traditional way in natural skin, for 3-4 months. It has a smooth silky taste and is made using the best quality 'Bellota' Iberico meat. Excellent for slicing, and particularly good as part of a charcuterie assortment - absolutely delicious! | £ 36.95
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 | A long, thin fine-textured chorizo in a horseshoe shape, from Pamplona, made with selected cuts of meat, sweet paprika and purple garlic. Ideal for sandwiches, frying (great with eggs for breakfast), barbeques and paellas. | £ 2.70
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 | Three paprika-flavoured blood sausages from Asturiana, classically used in the stew Fabada Asturiana, but it can also be grilled and served on toast as a tapa, or cooked with young broad beans flavoured with mint. Our Morcilla was recommended in an 'Olive' magazine article on Spanish food - a recipe for Morcilla with chickpeas (available from our Rice and Pulses selection), pine-nuts, garlic and sultanas. | £ 3.30
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 | Three mild chorizo sausages are made simply using sweet paprika, pork and a little beef, salt and garlic, no preservatives or other additives, vacuum-packed. Can be sliced and eaten as they are, but more usually used sliced in pasta sauces or casseroles, or as a hot tapa with some crusty bread. | £ 4.15
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| Three spicy traditionally-cured chorizo sausages made with lean pork and beef, hot paprika, salt and garlic; no preservatives or other additives, vacuum-packed. This type of chorizo can be sliced and eaten straight away, or used as a hot tapas dish or in casseroles. RECIPE IDEA: Try these sliced and baked in one of our terracotta cazuelas with garlic, potatoes and sherry. | £ 4.15
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 | A really useful mixed pack of meats used as the basis for making many Spanish stews - one medium-spiced chorizo sausage, one Morcilla sausage (Paprika-flavoured black pudding), and a piece of panceta (paprika-flavoured smoked bacon) - a really versatile combination of ingredients. All three items are available in larger pack sizes - look through the Charcuterie section for more details! | £ 4.35
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| Four medium-spiced pure pork chorizo sausages, ready to be eaten sliced or for use in cooking, in a chicken casserole perhaps, with some of our sweet Piquillo peppers. Made using lean pork, paprika, salt and garlic - no preservatives or additives; and also available in 2.5kg bags - see below. Recommended in 'Olive' Magazine, and also GOLD GREAT TASTE AWARD WINNER 2008! | £ 5.10
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 | Well-flavoured, lightly smoked blood sausages made using onion and spices, to add flavour to soups and stews. From the mountains of Leon, but made in the 'Asturian' style and weighing a minimum of 1kg, this vacuum-packed bag contains around 10 sausages. | £ 8.25
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 | A vacuum-packed string of tasty mini-chorizos, weighing a minimum of 1kg, ready for cooking and serving as a tapas dish with a little wine as finger food, or add them directly to a casserole dish to give depth of flavour. | £ 9.95
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 | A mixed pack of chorizo, panceta and morcilla (blood sausage), together with dried white faves beans - the classic ingredients for making the Spanish stew known as Fabada Asturiana. Also available as a set with saffron and the cazuela to cook it in, together with a recipe for making Fabada. | £ 11.25
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 | NEW! Lightly wood-smoked chorizo sausages from La Rioja, 18 per bag, weighing a minimum of 1.25kg. These are from our new supplier, naturally-made without artificial preservatives or colourings, and are very versatile as well as being delicious! | £ 13.45
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| We have some fantastic cooking chorizos from arguably the top Chorizo-making area in Spain - Leon. Made using lean pork, paprika, salt and garlic in a 2kg bag of 24 sausages, 4 strings of 6. Medium spiciness. Suitable for freezing. For real lovers of chorizo or great if you are having a party! | £ 20.25
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| Twenty four delicious spicy chorizo sausages in a bag from this top Chorizo-making area of Spain, Leon. Four strings of six sausages, made using the best quality pork, hot paprika, salt and garlic. Suitable for freezing. Great for a party, a barbeque, or simply if you love chorizo! | £ 20.25
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 | NEW! A large bag of these smoked blood sausages from Asturias, weighing a minimum of 3kg and containing 30 sausages. An essential ingredient in the making of Fabada Asturiana and other casseroles. | £ 24.50
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 | NEW! A new thin salami made from Wild Boar from the mountains of Aragon, covered in a spicy peppercorn coating. | £ 3.45
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| NEW! A new thin salami made from Venison from the mountains of Aragon, covered in a spicy peppercorn coating. | £ 3.45
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 | These new Fuets won a Gold medal in the 2008 Great Taste Awards! These are long, thin, sweet-tasting hand-made salamis, a speciality of Catalunya, from the well-known company of Josep Mitjans. Firm-textured, with a sweet peppery flavour; great as an appetiser with a glass of Fino sherry, or as part of an assorted plate of charcuterie. | £ 3.90
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| NEW! A long horseshoe salami, made using wild venison from the mountains of Aragon by an artisan company in Teruel. Presented in an attractive box. | £ 4.95
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| NEW! A great tasting salami from the mountains of Aragon, made using locally-caught wild boar. This rich-tasting speciality is lightly smoked, fantastic sliced on its own as a tapa or as part of an assorted plate with other meats and cheese.
| £ 4.95
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 | NEW! A delicious, thin horseshoe shaped salami, made from fully acorn-fed Iberico pigs. Weighing a minimum of 425g, these are vacuum-packed and ready for use, sliced as a snack or as part of an assorted meat platter. | £ 9.75
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| From our top-quality supplier in Guijuelo, Salamanca, comes a mixed pack of two halves of chorizo and salami, both made from acorn-fed black-foot pigs and cured for 3-4 months to give a rich, nutty flavour and melt-in-the-mouth texture. Weighing a minimum of 660g, this is a very useful addition to our range! | £ 13.45
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| A tasty coarse-textured salami weighing a minimum of 1.5kg; best used with a slicing machine to ensure thin slices. Great for catering or for a party. | £ 18.25
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 | A whole piece of Salami weighing a minimum of 1.5kg, made from acorn-fed black-foot pigs from Guijuelo in Salamanca. The already rich flavour of the Iberico meat is enhanced by the nutty flavour of the acorns and the dry-curing over 3-4 months. | £ 37.95
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 | NEW! A piece of Serrano streaky bacon, weighing a minimum of 500g, dry-cured using smoked paprika, salt and a little garlic rubbed into the bacon. Very versatile, this bacon can be used either sliced and fried or cut into chunks and used in stews such as Fabada Asturiana; the fat and lightly smoky aroma gives a delicious depth of flavour to the meal. | £ 5.95
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 | NOW ON SPECIAL OFFER WITH ONE THIRD OFF! Cecina is an oak-smoked dry-cured beef: ours is from the mountains of Leon, and has its own Denomination of Origin as a mark of its quality. The beef pieces, weighing a minimum of 800g, are first salted, then smoked over oak fires for 2 weeks, then dried naturally for 4-5 months. Use the slices as you might an Italian Bressaola or carpaccio, with rocket leaves, Manchego shavings and a vinaigrette dressing, or perhaps with apple slices and a mint dressing. The slices can also be used to wrap round asparagus, cheeses or even scallops, or fried lightly with scrambled eggs. | £ 13.25
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 | NEW! A half-piece of Serrano pork loin, weighing a minimum of 1kg, dry-cured with smoked paprika and a little garlic, ready to eat - best used with a slicing machine to ensure thin, even slices! | £ 22.50
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 | NEW! A half-piece of paprika and garlic flavoured cured loin of Iberico de Bellota pork, weighing a minimum of 750g. Made from Iberico pigs from Guijuelo, fully acorn-fed, this has a rich, nutty flavour and melt-in-the-mouth texture. | £ 36.00
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