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Ready to eat Embutidos (Sausages)

Spain's classic embutidos are chorizo, salchichon and lomo. All of the embutidos are cured with salt, and then air-dried to reduce moisture content. These preservative processes prolong the life of the product.

The embutidos in this sectionare made from the Iberian black pig. The word 'Bellota' indicates that the product is made from the free-range acorn fed black pig. All the charcuterie pieces come vacuum sealed, with a shelf life of several months if unopened. Once opened, they are best stored in a cool dry place with the open end covered, and should keep well for several weeks.

A very fine Iberico Chorizo Bellota made with coarse cut pork, garlic, salt and pimenton.

Aproximate weight 500g

£12.00
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A very fine Iberico Chorizo Bellota from Guijuelo in Castilla y Leon. It is made with coarse cut pork, garlic, salt and pimenton.

Aproximate weight 1Kg

£20.00
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Lomo from the Iberico pig has a wonderful flavour and is lower in fat than the other Iberico embutidos.

Aproximate weight 500gr

£12.00
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Lomo is air-dried pork loin, cured with salt and flavoured with garlic and pimenton. It is the whole muscle rather than a chopped meat product. As with all these embutidos it is in a natural casing.

Aproximate weight 1kg

£20.00
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Salchichon Iberico Bellota, this is a half piece of the 1kg embutido. Enjoy it with a light Spanish Tempranillo red and some crusty bread, if only we could order the sunshine!

Aproximate weight 500gr

£12.00
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Salchichon is made from finer-chopped pork and flavoured with garlic and black pepper. If you enjoy the finest Milano salami you will marvel at this wonderful sausage.

Approximate weight 1kg

£20.00
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