Today we are going on a route through 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… Delicious!
We start in Galician lands eating a “androlla,” a Galician “chorizo” (pork sausage), and the Galician “lacón”, the latter with a protected geographical indication since 1997.
Next we continue to Asturias in search of the tastiest Spanish cold cuts. Here we highlight the characteristic “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 Bizkaia, we taste the “odoloste” black pudding, made with onion, grease, and sometimes, leeks. In Gipuzkoa the “Buskantza” is typical, a sausage with the blood of sheep.
Next on this route of Spanish cold cuts we reach Navarre 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 Navarre. 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 designation 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 Castile 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 Castile 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 lose the opportunity to taste the “Chorizo of Cantimpalos” (with I.G.P.), with no spicy flavor yet very juicy, which differentiates it from other cold cuts. 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, Iberian ham de Bellota and Iberian ham. Both sublime.
We go down to Extramadura, the land of Spanish cold cuts, to taste the “Jamón 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 Protected Designation of 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 mojama and manteja colorá. We finish 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 Murcia we stop to try the cold cut of the traditional Murcian onion black pudding before reaching the islands. Known as the Fortunate Islands, Canarian chorizo 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 chorizo prepared with paprika, so it has a light spicy taste. It is usually spread on sandwiches. “La morcilla dulce” is another of the products to taste in the Canary Islands.
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” of deer and wild boar. Being close to some of the regions with more production, here you can taste many Spanish cold cuts.
