Try them all in this discounted bundle! Two of them are not traditional Spanish sausages, but they are all made with IBERICO pork.
The Iberico pork elevates this popular Cajun sausage made with spices, garlic, and onion. Hickory smoked.
Instead of paprika, this Mexican-style chorizo has lots of ancho chile powder and cayenne pepper for those who like their sausages hot. A good cooking sausage. Hickory smoked.
SPANISH CHORIZO SAUSAGE
We make a Spanish style Chorizo with lots of smoked paprika (pimenton from Spain) and garlic, the signature ingredients of this iconic Spanish sausage. Other ingredients include a black and red pepper blend, demerara (raw sugar), oregano, and rosemary. This sausage may be eaten by itself but, mainly because of its complex flavor, has many uses in other dishes. Not smoked
Our Salchichon sausage is a very simple recipe designed to allow the flavor of the Iberico pork to express itself without being masked by a lot of spices. Its seasoning comes mainly from sea salt and a black pepper. It is hot smoked over hickory. We make it without any added sugar or nitrites. This Salchichon sausage is great as a meat dish with a meal or as a tapa or hors d’oeuvre.
An adventurous sweet sausage from the Catalonia region of Spain where it’s often cooked with apples. A fresh sausage; not smoked.
CHORIZO SAUSAGE: Purebred Iberico Pork, Smoked Paprika (Pimenton from Spain), Garlic, Black Pepper, Red Pepper, Demerara (Raw Sugar), Oregano, SALCHICHON SAUSAGE: 100% Purebred Iberico Pork, Sea Salt, Black Pepper, Celery Powder, Cherry Powder, Spice.