The sausage is ibérico part of the tradition of our country and is part of our most deeply-rooted culinary history. It is another part of the ibérico pork that has contributed so much to our gastronomy. It could be one of our best-known gastronomic products in the world since it is, without a doubt, a typical product consumed by previous generations and also very much to the taste of the current ones. Therefore, we can say without exaggeration that it is a cultural and culinary reference of the ibérica peninsula.
In addition, sausage is ibérico a product that can be consumed anywhere due to its easy preparation: at home for almost any occasion, in the children's school sandwich, on a trip to the countryside or anywhere, even in space, as did the astronaut Pedro Duque, who on one of his trips carried chorizo ibérico or Jesús Calleja, which has been salchichón and chorizo Iberian promoting its beloved community of Castilla León.
Among all the variety of products from our producers, we have selected the best 100% Iberian sausages, such as bellota lomo ibérico, bellota salchichón ibérico and bellota chorizo ibérico. Among them, 100% ibérica bellota lomo cane is one of the most appreciated products by sausage enthusiasts.
In the same way as with ham and shoulders, which are not all Iberian, not all sausages are ibérico. A sausage can only be said to be ibérico when at least 50% of the pig's breed is ibérica.
Differences between sausage and cold cuts
Although they are often used synonymously, of course there are differences between the two. Cold cuts are a meat derivative that includes another ingredient: starch. Depending on the quality of the cold cut, it will contain more or less meat. The lower the quality, the lower the volume of meat and, therefore, the lower the nutritional value. On the other hand, a sausage, since it uses the traditional technique that we will now explain, will contain a mixture of meats seasoned with select spices to give it those aromas and flavors so recognizable and specific, which introduced in a natural or artificial casing, will provide flavors impossible to achieve with artificial products or other substitutes. So, having made this distinction, we must know that if we want to buy salchichón ibérico, buy chorizo ibérico and the lomo sausage are sausages and not cold cuts.
Sausage production process ibérico
In the production process, ingredients such as paprika, garlic, salt and smoking of Iberian products allow the meat obtained in the slaughter to be consumed throughout the year in the form of any type of sausage ibérico.
The process of making Iberian chorizo and salchichón is carried out using traditional processes, providing that flavour that is so difficult to forget. The steps are as follows:
- Minced meat
- Mixed and kneaded with spices. Of course, with the prominence of ¡Pimentón de la Vera!
- Resting of the meat
- Stuffed the dough into the casing and tied.
- Healing.
Preservation of Iberian sausages
Traditionally, food has been preserved thanks to salt, hence the curious superstition that throwing away salt brings bad luck, as it could complicate the way to preserve food for consumption during the year. Later, with fire and smoke, the chances of preserving meat increased by smoking the meat. Currently, sausages are prepared vacuum-packed to preserve their nutritional and flavour qualities and are served both in whole pieces and divided to facilitate consumption. But it is very important when consuming them to remember that, to obtain their full flavor, they must be taken out of the container about thirty minutes before in order to reach room temperature.
Sausage ibérico in pregnancy
All women have heard that you have to be careful with sausages and ham during pregnancy. If you're pregnant, you could get toxoplasmosis during pregnancy. We care about it and that is why we want to tell you that you should consult all this information with your doctor. But we also worry about pregnant women in the sense of: what about our desires to eat ham and sausage? For this reason, we have created the most original gift for them, which consists of a gift pack of Iberian hams for pregnant women (ham, salchichón and chorizo) so that they can enjoy their forbidden desires during pregnancy.
Our selection of Iberian sausages
Buying these batches of sausage ibérico at factory price means, above all, ensuring a much higher quality and a saving in the price compared to what you would find in large supermarkets, since distribution, packaging, storage costs, among others, are avoided. In addition, if we look at the labelling of the most commercial sausages and sausages, we will see how flavour-enhancing ingredients (mainly monosodium glutamate), preservatives or colourings are added to mask a lack of quality in the product.
In our selection of Iberian products we have chosen sausages made with natural ingredients, free of gluten, lactose, nitrites and nitrates, so we guarantee the purchase of a natural and traditionally made product, thus avoiding artificial flavours and offering the best Iberian sausages from Extremadura, from areas of Castilla-León such as Salamanca or Andalusia such as Huelva.
Ibericomio.es is the ideal online store to buy sausages ibérico with offers from artisan producers from the best areas of the denomination of origin of Extremadura, Salamanca and Huelva. Check the offers of Iberian lots Extremeños.
The sausage ibérico in Extremadura
Extremadura is a land that is characterized by offering the market one of the most well-known typical products: the sausage ibérico. The Extremaduran tradition of homemade sausages that were made in the old houses and fed entire families during the following year, could be said to have been lost but authentic artisans of the Extremaduran sausage continue to preserve the way of creating this great food. We have collected a selection of artisan producers who will put their products directly from the factory in our house.
Among the best of the sausages produced in Extremadura are the following: black pudding ibérica, chorizo ibérico, morcón, salchichón ibérico, patatera, 100% lomo cane ibérica without forgetting, of course, paleta and jamón ibérico Extremadura.
In Ibericomio.es you can buy authentic Extremaduran sausages online with free shipping. From the cellars of our producers you will receive the precious Extremaduran sausages at home in a very short period of time.
Frequently asked questions about Sausage Ibérico
What Iberian cured meats are there?
The traditional Iberian cured meats are Iberian chorizo, Iberian salchichón, Iberian lomo (not strictly a sausage but usually included in this category), Iberian morcilla, Iberian sobrasada, and the morcillas or cured chorizos made in the style of each region. All of them are made with Iberian pork meat and fat and, within each type, differ according to the category of the animal: 100% acorn-fed Iberian, acorn-fed Iberian, free-range cebo, or cebo, just like the hams.
How does an Iberian cured meat differ from one made from white pork?
The main difference is the raw material: Iberian cured meats are made with meat and fat from Iberian pigs, a breed with much more infiltrated fat and a healthier fat profile (high in oleic acid). This gives juicier cured meats, with melting fat, deeper flavor and greater aromatic complexity. White pork cured meats are usually drier and flatter in flavor. By regulation, any cured meat called "Iberian" must specify the percentage of Iberian breed of the animal.
How to properly store Iberian cured meat?
Whole pieces (chorizo or salchichón in strands) are kept in a cool, dry and ventilated place, at a temperature between 12 and 18°C, hung or on a clean surface. Once the piece is started, it is advisable to cover the cut with a cotton cloth or film. Sliced cured meats vacuum-packed are kept refrigerated (3-6°C) until their best-before date. Before eating them, let them temper 15-20 minutes out of the fridge so that the fat regains its shine and the aromas develop.
How much Iberian cured meat to calculate per person?
For a board or appetizer where several cured meats are served, calculate between 50 and 80 g per person and type. For a portion as a main dish in a sandwich or tapa, go up to 80-120 g. On a mixed board of ham, shoulder, lomo, chorizo and salchichón, a generous portion for 4 people is covered with about 400-500 g in total. Remember that Iberian cured meat is intense: its strong flavor and fat make a small amount very enjoyable.
What is the difference between Iberian chorizo and salchichón?
Both are cured products made from Iberian pork, but they differ in their main seasonings. Iberian chorizo contains paprika (sweet or spicy) as a key ingredient, which gives it its characteristic red color and spiced flavor. Iberian salchichón, on the other hand, contains black pepper as the main seasoning and lacks paprika, so it has a light brown color and a more sober, less red flavor. Both are made with lean and fat from Iberian pork, salt and spices, and are air-cured for several weeks.
