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Chorizo for slicing and spreading
(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. |
 | 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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 | 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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 | 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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 | LAST FEW HALF PIECES REMAINING! 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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 | 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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 | 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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