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.
Julián Martín Ibérico Morcilla Fuet (180g)
Iberico Charcuterie
- $14.99
Cured black chorizo sausage (blood sausage), made with a mix of Iberico meat and fat, salt, and spices, kneaded and stuffed into a natural casing. The product follows a dry curing and maturation process, which ensures its stability, and also its characteristic flavour and aroma.
Julián Martín Ibérico Salchichón Fuet (180g)
Iberico Charcuterie
- $14.99
Ibérico Salchichón is made of the best quality meats. Cured for approximately 3 months and due to a subtle combination of garlic, pepper and natural spices, its perfect balance transmits smoothness and sophistication, turning the experience of tasting it into a pleasure. Cured sausage, made with ...
Julián Martín Ibérico Chorizo Fuet (180g)
Iberico Charcuterie
- $14.99
Type: Vacuum Packed Curing Time: Minimum 1.5 months Julián Martín Ibérico Chorizo is made of the best quality meats. Marinated with a combination of paprika and spices and dry-cured in cellars for a minimum of 1.5 months. Its unique aroma anticipates the intensity of its flavor, gorgeous and deli...
Iberico Charcuterie Board
- $10.00
A selection of the best Iberico Charcuterie: Iberico Salchichon, Iberico Chorizo and Iberico Loin. 50 grams.
Julián Martín Ibérico Bellota Salchichon (Whole Piece | 1 kg)
Iberico Charcuterie
- $94.99
Type: Whole Piece Curing Time: 6 months Ibérico Bellota (Acorn-fed) Salchichón is made of the best quality meats. Cured for approximately 6 months and due to a subtle combination of garlic, pepper and natural spices, its perfect balance transmits smoothness and sophistication, turning the experie...
Julián Martín Ibérico Bellota Pork Loin (Whole Piece | 1kg)
Iberico Charcuterie
- $199.99
Type: Whole Piece Curing Time: Minimum 5 months The Ibérico Bellota (Acorn-fed) Loin is a classic among the most entrenched flavors of Spanish culture. Its extraordinary taste, with a smooth and well-defined texture, is the result of a family-kept recipe since 60 years ago. The marbled fat simply...
Julián Martín Ibérico Bellota Pork Chorizo (Whole Piece | 1 kg)
Iberico Charcuterie
- $94.99
Type: Whole Piece Curing Time: 6 months Julián Martín Ibérico Bellota (Acorn-fed) Chorizo is made of the best quality meats, including those of the noblest parts. Marinated with a combination of paprika and spices, stuffed into a natural casing and dry-cured in cellars for a minimum of 6 months. ...
Julián Martín Ibérico Cebo Pork Salchichón (Whole or Half)
Iberico Charcuterie
- $37.50
Curing Time: 3 months Ibérico Salchichón is made of the best quality meats. Cured for approximately 3 months and due to a subtle combination of garlic, pepper and natural spices, its perfect balance transmits smoothness and sophistication, turning the experience of tasting it into a pleasure. A c...
Julián Martín Ibérico Cebo Pork Chorizo (Whole or Half)
Iberico Charcuterie
- $37.50
Curing Time: 3 months Julián Martín Ibérico Chorizo is made of the best quality meats. Marinated with a combination of paprika and spices and dry-cured in cellars for a minimum of 3 months. Its unique aroma anticipates the intensity of its flavour, gorgeous and deliciously rich. A cured sausage, ...
Julián Martín Ibérico Cebo Pork Loin (Whole Piece | 1 kg)
Iberico Charcuterie
- $149.99
Type: Whole Piece Curing Time: Minimum 2 months The Ibérico Cebo Loin is a classic among the most entrenched flavors of Spanish culture. Its extraordinary taste, with a smooth and well-defined texture, is the result of a family-kept recipe for the past 60 years. The marbled fat simply melts in yo...
