Iberian Sausages
Iberian sausages are a type of sausage made from the meat of Iberian pigs, a breed of pig native to the Iberian Peninsula, which includes the countries of Spain and Portugal. Iberian sausages are a popular and traditional food in Spanish cuisine and are known for their rich, flavorful taste. They are typically made from a mixture of pork, spices, and other ingredients, such as garlic and paprika, and are usually cured or aged for several months to develop their flavor. There are many different types of Iberian sausages, including chorizo, lomo, and salchichón, which vary in their ingredients, flavor, and texture. Iberian sausages are often served as a tapa, or small snack, and can be eaten on their own or as part of a larger meal. They are also commonly used in a variety of dishes, such as omelets, stews, and sandwiches.
FAQ: Iberian Sausages
Looking to add some flavor to your next meal? Try Iberian sausages, a type of Spanish sausage made from the meat of Iberian pigs, a breed of pig native to the Iberian Peninsula. Iberian sausages are known for their rich, flavorful taste and are a traditional and popular food in Spanish cuisine.
There are many different types of Iberian sausages, including chorizo, lomo, and salchichón, which vary in their ingredients, flavor, and texture. These sausages are often made from a mixture of pork, spices, and other ingredients, such as garlic and paprika, and are usually cured or aged for several months to develop their flavor.
Iberian sausages are often served as a tapa, or small snack, and can be eaten on their own or as part of a larger meal. They are also commonly used in a variety of dishes, such as omelets, stews, and sandwiches. If you’re looking to add some authentic Spanish flavor to your cooking, try Iberian sausages. You won’t be disappointed.
where are iberian sausages produced?
Iberian sausages are produced in Spain and are made from the meat of Iberian pigs, a breed of pig native to the Iberian Peninsula. There are many different types of Iberian sausages, including chorizo, lomo, and salchichón, which vary in their ingredients, flavor, and texture. These sausages are typically made from a mixture of pork, spices, and other ingredients, such as garlic and paprika, and are usually cured or aged for several months to develop their flavor.
Iberian sausages are produced in several regions of Spain, including Andalusia, Extremadura, and Castilla-La Mancha. The production of Iberian sausages is regulated by the Denominación de Origen Protegida (DOP), or Protected Designation of Origin, which ensures that the sausages are made according to traditional methods and meet certain quality standards.
Iberian sausages are a popular and traditional food in Spanish cuisine, and are enjoyed by many people around the world. They are often served as a tapa, or small snack, and can be eaten on their own or as part of a larger meal. They are also commonly used in a variety of dishes, such as omelets, stews, and sandwiches.
How are the iberian sausages produced?
Iberian sausages are produced in Spain from the meat of Iberian pigs, a breed of pig native to the Iberian Peninsula. There are many different types of Iberian sausages, including chorizo, lomo, and salchichón, which vary in their ingredients, flavor, and texture. The production of Iberian sausages involves several steps:
- Selection of the pork: The pork is carefully selected for its size and quality.
- Grinding: The pork is ground to a fine consistency.
- Mixing: The ground pork is mixed with spices, such as paprika, garlic, and black pepper, and other ingredients, such as salt and vinegar.
- Stuffing: The mixture is stuffed into natural or artificial casings, depending on the type of sausage being produced.
- Curing: The sausages are left to cure for several weeks to several months, depending on the size and type of sausage being produced. The curing process helps to preserve the meat and also contributes to the flavor of the final product.
- Drying: After curing, the sausages are hung to dry in a well-ventilated area for several months to a year. This allows the meat to lose moisture and develop its characteristic flavor and texture.
- Slicing and serving: The sausages are sliced thin and served as a tapa, or small snack
Adopt a Iberian Sausages producer
La Última Dehesa
Antonio Jesús and his wife Isabel founded LA ULTIMA DEHESA 10 years ago. Although they were clear about it long before, it was not until 2012 when they gave up the comfort of their jobs in the city to return to the town and give birth to this family project.
The road has not been easy. Undertaking in rural areas never is. When you create your own product you don’t just have to worry about the manufacturing, but about people trying it. Combining all this with your tasks as a farmer.
With your adoption you help Antonio Jesús to preserve the tradition of making black label 100% acorn-fed Iberian ham in Hinojales without having to compete or adapt to the rhythms of the large industrial producers.
-Three shipments of 1.9kg of Iberian charcuterie
-Formal invitation for two people to meet the Artisan
-Access to the GOURE Private Club
From: 129,00 € every 4 months
How does an adoption work?
Choose your favorite artisan
Receive your products every 4 months
Follow the daily life of your adoption
Visit your artisan on his farm
What does it mean to adopt an artisan?
Receive a box with products made personally for you every four months. Know exactly how your food is made thanks to direct communication from the Artisan.
Obtain a double invitation to meet your Artisan in person, his farm and taste the products in his surroundings.
Become part of the Goure Private Club with exclusive access to new artisans and unique promotions.
The best way to taste Iberian Sausages
Dry-cured iberian pork sausage (3 pcs.)
Buy a box of traditional dry-cured pork sausage directly from the producer and reward the work ethic of people like Antonio Jesús and Isabel who prioritise quality over quantity.
100% natural, without additives.
Eat quality artisanal products made by local producers who respect the rhythms of nature thanks to their extensive and artisanal production.
Iberian Gourmet Pack
Buy a box of traditional iberian products directly from the producer and reward the work ethic of people like Antonio Jesús and Isabel who prioritise quality over quantity.
100% natural, without additives.
Eat quality artisanal products made by local producers who respect the rhythms of nature thanks to their extensive and artisanal production.
Dry-cured iberian pork sausage (4 pcs.)
Buy a box of traditional dry-cured pork sausage directly from the producer and reward the work ethic of people like Antonio Jesús and Isabel who prioritise quality over quantity.
100% natural, without additives.
Eat quality artisanal products made by local producers who respect the rhythms of nature thanks to their extensive and artisanal production.
Black label iberian products
Buy a box directly from La Última Dehesa and help Antonio Jesús and Isabel to continue caring for biodiversity and the European environment thanks to their extensive and ecological production free of pesticides and herbicides.
Selection of 100% Iberian black label products.
100% natural.
It rewards the work ethic of people like Antonio Jesús and Isabel who prioritize quality over quantity.