Today we are going on a route of the best Spanish cold cuts of every autonomous community. Without a doubt, this delicacy that is often eaten as an appetizer is one of the most appreciated within our borders. So much so that Spanish cold cuts are one of the products that tourists also love the most. On this route of some of the best Spanish cold cuts, we will discuss what we do with each dish and our own elaboration .…it’ll be a very tasty meal.
Spanish cold cuts that you cannot miss
We start in Galician lands eating un “botillo de Bierzo,” a meat product that is prepared with parts of pork, usually the tail and ribs. It is marinated with salt, garlic, paprika and other spices. It is also typical of other regions (Asturias and León). In Galicia, we savor the “androlla,” a Galician “chorizo” (pork sausage), and the Galician “lacón”, the latter with a protected geographical indication since ’97.
Next we continue to Asturias in search of the tastiest Spanish cold cuts. Here we highlight the characteristics of the “Chosco of Tineo” (with I.G.P), which is made with pork tongue and loin that is later marinated and stuffed in the smoked and raw-cured pig.
Our Cantabrian neighbors bring us many cheeses, but they also bring us products derived from the slaughter. Specifically, in the region of Liebana we find the “chorizo de Potes,” known for its characteristic smoky flavor. Some of its ingredients are paprika, oregano, pepper and thyme. It is prepared on smoked oak wood for 25 days. It is ideal for serving with the characteristic dish of the region, Lebaniego Stew.
The sausage of the Basque Country is one of the most popular Spanish cold cuts in this community. In Vizcaya, we taste the “odoloste” blood sausage, made with onion, grease, and on occasion, leeks. In Guipuzcoa the “Buskantza” is typical, a sausage with the blood of sheep.
Next on this route of Spanish cold cuts we arrive in Navarra with a desire to savor some rich “chistorras.” An intense red color, we usually see this cold cut fried or roasted, commonly served on a skewer or accompanying some other dishes. Although it is also prepared in other locations, the origin of the Chistorra is Navarra. In La Rioja, it is essential to try the “Chorizo Riojano” with I.G.P., with a slightly pungent flavor.
Famous is the “Jamón de Teruel” and privileged are those who taste it. In Aragón, this jewel of gastronomy stands out, a cured ham of exquisite quality. It was the first to achieve the denomination of origin in Spain and it is appreciated outside our borders. The “Longaniza de Graus” is another of the most popular Spanish cold cuts and has its own celebration.
We jump to Catalonia to taste its cold cuts, essential products of the Catalan gastronomy. The “salchichón de Vic” is one of the most appreciated, with a whitish color in its exterior and a delicious flavor. The “butifarra” is another of the Spanish cold cuts that we can taste in this community.
In the Valencian community, we try the “Longaniza” of Easter, that, although it is typical of this holiday, can be consumed throughout the year. It is made with lean pork and has a length of about 30 centimeters.
From Castilla-La Mancha we cannot leave without tasting the “salchichón” of Toledo, with a very soft texture but intense flavor. It is best to try it on toast with oil and tomato. It is prepared with a selection of lean pork, spices, and bacon.
In Castilla and León we are stuffed trying Spanish cold cuts. The “Cecina de León” (with I.G.P.) is one of the most consumed and best valued Spanish cold cuts. Although it resembles ham, it is made by curing beef, even ox or equine. We cannot pass up the opportunity to taste the “Chorizo of Cantimpalos” (with I.G.P.), with no pungent flavor yet very juicy, which differentiates it from other sausages. The “Morcilla de Burgos” is one of the best known sausages of Spain.
We end up in this community with the “Jamón de Guijuelo,” a D.O. whose production is mainly concentrated in the province of Salamanca. We differentiate between two types of hams, acorn-fed Iberian ham and Iberian ham. Both sublime.
We go down to Extramadura, the land of Spanish cold cuts, to taste the “Dehesa of Extremadura” with D.O. It comes from purebred Iberian pigs. Its infiltrated fat content is seen in the cut, it is very aromatic and a yellowish white color, which gives it a distinctive flavor. Another of the Spanish cold cuts in this community is the “morcilla patatera,” called this because cooked potatoes are among its ingredientes. It also carries the famous paprika from La Vera.
We are getting full on our route on Spanish cold cuts! We started in Andalusia with the ” jamón de Los Pedroches,” which comes from Iberian breed pigs that are acorn-fed. Another ham with I.G.P. is the “Jamón de Trevélez”, cured ham of good quality. They keep the crust and the paws, and its appearance to the cut is bright red.
We continue with the “Jamón de Huelva”, now known as the protected denomination from the origin of Jabugo, made in natural wineries of the town of Picos de Aroche and Sierra de Aracena. It is made from the Iberian pork. This community will not let the opportunity pass to savor the pastries and red lard. We finished in Andalusia with a little more of this delicacy, the “Jamón de Serón,” made exclusively in this local village of Almeria. It is characterized by its low salt content.
In Murica we stop to try the cold cut of the traditional Murican onion before reaching the islands. Kown as the Fortunate Islands, Canarian sausage awaits us, specifically the “Chorizo de Teror,” made in the municipality that gives its name, on the island of Gran Canaria. It is a red soft paste sausage prepared with paprika, so it has a slight pungent taste. It’s usually smeared on snacks. “La morcilla dulce” is another of the products to taste in the Canary Archipelago.
Enjoying the sun, we continue to the Balearic Islands, where we will eat the “sobrasada” of Majorca (with I.G.P.). There are two types of sobrasada depending on the meat used: the Mallorcan sobrasada of black pork is made with meat from the native breed of the island and the sobrasada de Mallorca is prepared with any other breed of pork.
We end up in the capital. In Madrid are popular hunting meats, so we can find “salchichón” (pepperoni) of deer and wild boar. Being close to some of the regions with more sausage production, here you can taste many Spanish cold cuts. We’re stuffed, are you?
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