Whole Cured Sausages
Whole and half-piece cured sausages including fuet, salami, chorizo and longaniza.
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Natural Fuet, a thin Catalan cured sausage, whole piece. 0.160 kg.
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Fuet with Pepper (Whole Piece)
Fuet with pepper (Fuet a la Pimienta), whole piece. 0.160 kg.
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Fuet with Paprika (Whole Piece)
Fuet with paprika (Fuet al Pimentón), whole piece. 0.160 kg.
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Fuet with Rosemary (Whole Piece)
Fuet with rosemary (Fuet al Romero), whole piece. 0.160 kg.
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Fuet with Fine Herbs (Whole Piece)
Fuet with fine herbs (Fuet a las Finas Hierbas), whole piece. 0.160 kg.
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Salami al Natural (Whole Piece)
Natural salami (Salami al Natural), whole piece. 4.5 kg.
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Salami with Pepper (Whole Piece)
Salami with pepper (Salami a la Pimienta), whole piece. 4.5 kg.
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Salami with Fine Herbs (Whole Piece)
Salami with fine herbs (Salami a las Finas Hierbas), whole piece. 4.5 kg.
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Salami Ahumado (Whole / Half Piece)
Smoked salami (Salami Ahumado), whole or half piece. 1.8 kg (half 2.5-3 kg).
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Extra chorizo (Chorizo Extra), whole piece. 2.5 kg.
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Longaniza de Payés (Whole Piece)
Payés longaniza (Longaniza de Payés), a Catalan cured sausage, whole piece. 1.1 kg.
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Cured pork loin (Lomo Curado), half piece. 1.5 kg.
Whole cured sausages are the traditional way to sell Spanish charcuterie: hung in delicatessens, sliced to order at the counter or sold as a whole piece for the home. This category covers the Catalan fuet and longaniza, salami in foodservice sizes, extra-grade chorizo and cured loin.
Range and formats
Fuet in 160 g whole pieces: natural, with pepper, with paprika, with rosemary and with fine herbs. Salami in 4.5 kg whole pieces: natural, with pepper and with fine herbs; Salami Ahumado (smoked) in 1.8 kg whole or half pieces. Chorizo Extra in 2.5 kg whole pieces; Longaniza de Payés in 1.1 kg; Lomo Curado (cured loin) in 1.5 kg half pieces.
Channels and logistics
Delicatessen and cheese-and-charcuterie counters, HoReCa and catering (large salami and chorizo pieces for slicing), and retail for the 160 g fuet, one of Spain's most exported snacking sausages. Cured sausages are shelf-stable and travel well by sea. Pork products are supplied to markets where they are permitted.