Spanish Sausage & Chorizo
Experience the unique flavors of chorizos, salchichones, morcillas and more, with our premium Spanish sausage and chorizo collection.
All of our sausages and chorizos are made in Spain using traditional, time tested methods and recipes.
In Spain, traditional sausage and chorizo making skills have been passed down carefully through the generations and that's what gives these sausages their distinctive taste and flavor.
These unique Spanish charcuterie meats are made using 100% iberico pork and ham.
Small Iberico Charcuterie Board
- $10.00
A selection of the best Iberico Charcuterie: Iberico Salchichon, Iberico Chorizo and Iberico Loin. 50 grams.
TORREON IBERICO FUET PORK CHORIZO 350-400g
- $31.99
Iberian chorizo stuffed in a smaller and narrower casing, thus obtaining pieces of 350-400 grams.Ideal for snacks or appetizers.Cured in natural dryers for 45 days.
TORREON IBERICO FUET PORK SALCHICHON 350-400g
- $31.99
Iberian sausage stuffed in a smaller and narrower casing, thus obtaining pieces of 350-400 grams.Ideal for snacks or appetizers.Cured in natural dryers for 45 days.
TORREON IBERICO "LOMO" BELLOTA (STEAK SHOULDER- PORK LOIN) - (HALF PIECE)- 700g
- $130.00
Considered one of the noble parts of the pig, it is the most valued of the Iberian sausages. As the base of its marinade is paprika and salt, they are cured in natural drying rooms for almost 3 months.
TORREON IBERICO "LOMO" CEBO DE CAMPO (STEAK SHOULDER-PORK LOIN) - (HALF PIECE)
- $85.99
Considered one of the noble parts of the pig, it is the most valued of the Iberian sausages. As the base of its marinade is paprika and salt, they are cured in natural drying rooms for almost 3 months.
TORREON IBERICO BELLOTA PORK CHORIZO (HALF PIECE)
- $44.95
Traditional and very typical sausage. For its preparation, the meat of the pig fed with acorns is selected and mixed with spices such as paprika that gives it that characteristic reddish color.Cured in natural dryers for 4 months.
TORREON IBERICO BELLOTA PORK SALCHICHON (HALF PIECE)
- $44.95
Mixture of selected Iberian pork and spices such as black pepper.Cured in natural dryers for 4 months.
