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Raw pork sausage - The Iberians
Catalan Pork Sausage
Butifarra is a product of Catalan origin, it is a pork sausauge that is seasoned with spices of which there mainly two types, the fresh butifarra and the dried sausage. The Catalan butifarra’s origin begins in the 14th century and its name is derived from the Latin root of Botillo Berciano or Galician butiello. Over time a great variety of butifarra has emerged not only from Catalonia, this delicious sausage has spread through the Balearic Islands, Aragon, Valencia and as far as the Murcia region. Unlike other sausages it contains no fat only lean meat from the tip of the loin and sometimes other cuts of lean pork. At most, a bit of chopped bacon is added as a condiment, but it never reaches large proportions (for example, half) as in other sausages from other countries. Sometimes the minced meat can be cooked lightly in the oven or can be seasoned with, for example, chopped mushrooms before being stuffed. The sausage mixture is kneaded manually and then stuffed into thick pork casings 32-36mm. Then, the intestine is marked at each span with thick cotton thread and separated into different sausages, uncut, rolling each one with the casing. The sausage is served with mongetes (white beans) it is the traditional most popular way of consuming this product, typically also in a bocadillo (bread roll) with manchego cheese or grilled with mustard or aioli. But beyond these preparations, the Catalan culinary culture has always claimed the prominence of the butifarra in a diverse and abundant cookbook. Butifarra with its delicate aniseed and peppery flavours this sausage will harmonize with fleshy, light, dry to medium red wines. Download our info sheet
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Chorizo Parrillero - The Iberians
Chorizo Parrillero
The sausage has been around since ancient Greek and Roman times and in the 12th Century in the Romanesque Calendar of San Isidoro the month of November is called the month of the slaughter of the pigs with the pork being used for the making of chorizo and other cured and dried sausage such as the Chorizo parrillero. There are references in a famous ancient Greek comediographer, Artisphones’ literary works where the main character appeared with a pot full of sausages and with a figure of a man holding a pig for sausage making. The chorizo acquired its characteristic red colour during the 16th Century when the paprika arrived from South America and was introduced into Spanish cuisine. In Spain, a chorizo must have garlic and paprika to be considered authentic since this is what differentiates Spanish chorizo from other sausages. It is cured outdoors or smoked, and its main base is minced pork marinated with paprika giving it its typical red colour and unmistakable full flavour. Our chorizo is made not only from four types of pimentón with a mix of Spanish family secret herbs, it is also made from three different parts of the Linley Valley Pork – the jowl, cheek and shoulder. The pigs raised in Western Australia at Linley Valley Pork are fed on a nutritious diet of Australian grains, such as barley, wheat and lupins. This ensures a high-quality base from which The Iberians Chorizo is produced. It has a diameter of 30-40 millimetres and string form, with a compact and firm consistency, rugged sexy appearance, smooth cut, red colour with an intense balanced aroma with a pleasant texture to the palate, and full lasting flavour, very balanced between fat and lean and includes the spicy variety. In different regions of Spain the chorizo is cooked using a variety of methods – for instance in Galicia they serve the chorizo flamed in aguardiente (a fermented alcoholic herb liquor), in Asturias it is cooked a la sidra (with cider) or simply pan-fried in olive oil or on the BBQ. Download our info sheet
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Fuet secallona - The Iberians
Fuet Secallona (Osona)
Fuets, secallones and somalles are from the family of matured or “cured" dry sausages, typical of Catalonia and relatives of the raw butifarra fresh or dry sausage. Lucania (where the word longaniza originates), has its roots in the Pyrenees.The origin of these sausages dates back to Roman times and is from the lucanica people (southern Italian). By all accounts the fuets, secallones and somalles were first made in the Pyrenees and due to the climatic conditions of the region they say this is where the best ‘hams’ originate. The composition of these sausages is always pork and bacon seasoned with salt, and black pepper. The air and the microclimate of each region along with the time of maturation, do the rest.  With names that sound exotic and mysterious such as Secallona, Somalla, Petador, Espetec, the truth is that they all are dried sausages that the Catalonian people refer to as fuet or longaniza. The manufacturing process is traditional, what separates them is the size. Longaniza  and Secallona have a handmade quality with their appearance and fuet in contrast is shorter in size. These different types of cured sausages are more or less regional in nature and they all follow an interesting point, in that they have an onomatopean characteristic which is the particular sound that fuet, espetec, llonganisseta, make when broken. Within this family the secallona, somalla and petador are contemporary raw sausage products produced in two ways —  long, called salsitxeta and small bite like portions cigala de gos, making them an ideal snack or finger food. The Catalan term secallona refers to the appearance of dried fruit and this is where this pork sausage made from lean meat and pork fat stuffed into thin a natural sausage casing gets its name from. This cured dried sausage is infused with three different formats of black peppercorns powdered, cracked and whole. A tasting theme: Secallona best sliced thick and served at room temperature and can be used in antipasto, tasting boards or in a crusty baguette drizzled with high quality Spanish olive oil. Download our info sheet
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Lomo (Cured pork loin) - The Iberians
Lomo (Cured pork loin)
The lomo embuchado (pork loin) has its origin in Aragon (Spain), and is one of the cured meat products that have been protected under the Diputación de Aragón  guarantee mark since 1993 in order to protect the quality of the product. The preparation of the loin has been carried out in Aragon since ancient times. Originally the pork meat was obtained from the la matanza tradicional (traditional killings), now with the protection of the Diputación de Aragón guarantee mark ensures that the finest quality pork lion continues to be used as before. The lomo embuchado of Aragon uses only the freshest meat free of the outer fat from castrated male pigs or females outside the estrus period, with salt and other natural spices marinated and then put into a sausage net.  It is then allowed to mature for a maximum period of 60 days. The loin obtains an intense flavour, fine texture and is soft on the palate and is marketed with the seal of food quality. It comes in a ‘candle’ between 50 to 70 cm in length. For their preparation, the loins are put to cure in salt and sugar for one or two days, then washed and left to air dry for a further two days until they are well drained. After the loin is marinated with a dressing prepared with paprika, garlic, oregano, and olive oil, they are put into elongated casings and hung for healing in a cool, dry environment for at least two to three months. Its flavour is intense and natural, usually presented as a ‘candle’ or in thin slices cut vertically and vacuum packed, it then needs to be kept in a cool dry place. Its exterior colour is light and inside it has a dark vivid red colour with marble-like appearance, because of the fat that has infiltrated. The loin is consumed raw as it is a cured meat. Tasting themes: Sliced thin in a crunchy baguette drizzled with a high-quality Spanish olive oil, in pinchos, on a charcuterie board. Download our info sheet
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Chorizo of Pamplona (Pamplonica) - The Iberians
Chorizo of Pamplona
The chorizo of Pamplona (chorizo pamplonica) is the most popular and widely known of all of the pork sausages. Typically, in Pamplona and in other Navarre Pyrenees villages chorizo is stuffed into natural sausage casing 60-55mm wide and traditionally presented in the form of a horseshoe shape or in enchiladas, 10cm sections tied with natural cotton. In southern Navarra the chorizo is smaller in diameter similar to the typical sausage, and in the central region and in the north, you will find them candle shaped which is unique to this region and called Cular (the lower part of the intestine considered a delicacy). With the fantastic climatic conditions of the north east of Navarra there are some truly delicious sausages to be had of which jaurrieta is the most prominent. The most famous of the chorizo without a doubt is chorizo Pamplona with its specific characteristics of finely chopped pork, it is widely appreciated across Spain. The recipe is no secret – finely chop 80% of first quality pork with 20% pork fat, marinate with a dash of salt and smoked paprika add a head of chopped garlic all bought together with a little spring water. The mondongueras is left to macerate overnight and then stuffed into either artificial or natural candle shaped casings 65mm in diameter. Chorizo de Pamplona is the quintessential reflection of the Spanish nature - full bodied, spicy with delicate portions and generous flavours. The weather of Pamplona is also another essential factor in the drying process as it takes a minimum of three months to become perfectly cured, giving the chorizo one of its most favored flavour characteristics. The chorizo is then wrapped in paper to prevent the sausage from oxidising and changing to yellowish tones, though it does not spoil its quality it will be rejected by the commercial market. The tradition has origins from a time when people slaughtered their own meat at home and cured the sausage in their cellars. The making of this chorizo begins in winter when families traditionally slaughter the pigs and then communally make the chorizo, curing it in the cellar until the fiesta of San Fermín. Then the festival of Pamplona begins when the Chupinazo is launched (miniature rocket) and the running of the bulls commences. In Spain this cured sausage is typically served in thin slices and has an important role in the festivals of Pamplona with the most famous “the running of the bulls”. Download our info sheet
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Morcilla, Black pudding - The Iberians
Morcilla (Spanish black rice pudding)
Morcilla (black pudding), a Spanish tradition that makes a fine tapa. Increasingly present in the modern kitchen for its exquisite taste and its versatility: in puff pastry, pies, scrambled, grilled or pan fried ... Always delicious! There are two types Malagueña and Burgos the first being made with onion and the second with rice. With the Malagueña only the very large variety was selected, with its strong robust flavour and firm protective skin. Planted in the spring and pampered in the family garden, it was harvested in autumn with great yields, hanging in aerated branches in a dry place for its conservation. The Burgos supporting ingredient rice which is added lightly cooked at low temperature which infuses the spices into the grain. This morcilla can be eaten "raw" (since it is already cooked), or fried, roasted, or smoked. It combines very well in rolls, pintxos or slow cooked with legumes (beans, lentils or chickpeas), making a stew not only a gastronomic delight but also a dish with great nutritional value. Download our info sheet
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Salchichon (Spanish Salami) - The Iberians
Salchichón (Vic)
The salchichón popularly known as the wider longaniza is similar to the Spanish salami and has its origins in Greek and Roman times. These days it has gained a reputation as an appetizer, cut with a knife, accompanied by a quality tostada (toasted bread) and a good Spanish wine - this is very typical of the provenance of Barcelona, the capital of this particular sausage. Salchichon de Vic is popular throughout the country and with its history, tradition and quality is easily recognised as a product of the lands of Osona region. If we go a little deeper into history, we discover that  Salchichon de Vic was mentioned for the first time in a 14th Century document found in the Episcopal Archives of Vic. Its fame spread throughout the late 19th Century when his Majesty Alfonso XII, King of Spain, when visiting the city of Vic made three visits - one to visit the Bishop, the other to go to the Cathedral and the third, to visit the sausage factory. In order to achieve the characteristic flavour, the formula for its production has been maintained, imitating the work of the farmers of the Plana de Vic. They have since ancient times picked the best lean meat and fat from the pig marinating with garlic, salt and black pepper then hung in the cellar to cure. The pig breeds most used for their production of Salchichon de Vic are Berkshire, Large white and Duroc. The Iberians have not wanted to lose the unmistakable flavor of traditional Spanish sausages and, over the years, have remained true to the classic recipes and processes. Through their careful attention to detail, artisanal process and dedication to the craft The Iberians produce one of the most authentic range of cured Spanish sausage in Australia. A tasting theme: This product can easily replace any dish that contains Italian salami and in Catalonia it is used in salads, baguettes, tostadas with rubbed ripped tomato and on popular charcuterie board. Download our info sheet
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Chistorra (Txistorra) - The Iberians
Txistorra (Pork belly chorizo)
To speak of the origin of the chistorra (txistorra) is to speak of the Navarre region in Spain. This rich sausage has a characteristic reddish colour and smoky paprika flavor and is made from a mixture of craft skills and history. The txistorra popular in a main meal or as an appetizer or snack. It has been a tradition since ancient times pig farming has allowed many families and cities in Spain and its autonomous regions to obtain quality proteins and this is where the origin of chistorra comes from. The txistorra or chistorra comes from the Basque term longaniza. It is a sausage of Basque-Navarrese and Aragonese origin. It is made with fresh minced pork meat, garlic, salt, aromatic herbs such as parsley and a good amount of paprika this gives it it’s characteristic colour and flavour. Traditionally in Spain and as with today’s gourmet products every part of the butchered animal is used. In Guipúzcoa, due to climatic and or economic reasons, the pork slaughter was carried out shortly before the arrival of winter. In some localities like Lodosa in the Basque country the txistorra is usually made with the meat and lung of the pig. In the Aragones and Navarra region of the Pyrenees the txistorra is made only with the pork meat. In Jaca’s Fields they have another variety made from the liver, and other remains of the pig, which is called arbiello, a word in Aragonese that means esophagus, since it is where the ingredients are stuffed. In the province of León, the Chistorra de León is prepared, and is made with greater quantities of beef. Nowadays it is usually sold fresh, but increasingly you can buy it vacuum packed in a spiral shape in any of the Spanish supermarkets. The txistorra has a characteristic flavour is very tasty and high in fat. It is usually eaten fried or roasted and is usually served as a midday dish in Madrid with "broken eggs and potatoes". Tasting themes: Fried with apple cider and served with quality crusty bread, grilled whole in its spiral shape, in pinchos or with t fried broken eggs on top of roasted potatoes. Download our info sheet
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The Iberians Blog

Spain in a Glass of Red

Located south of the Cantabrian Mountains along the Ebro river, La Rioja is known for its beautiful rolling landscapes, medieval villages and exquisite wines. The mountains in the region protect the vineyards from... READ MORE

The Iberians