Chorizo, Sarta, by Redondo Iglesias is a prime example of Spain's celebrated culinary tradition.This chorizo offers a distinctively rich and robust flavor profile that sets it apart. The pigs, known for their premium quality, roam freely in Spain’s dehesas and feed on acorns, which imparts a unique nutty sweetness to the meat.

What truly distinguishes this chorizo is its deep, smoky flavor, enhanced by Spanish pimentón (paprika) and a harmonious blend of garlic and spices. These traditional seasonings add layers of complexity, making each bite an explosion of taste. The curing process ensures that the chorizo has a perfect texture—firm yet tender, with just the right amount of fat marbling to make it melt-in-your-mouth delicious.

This chorizo is shaped in the classic Sarta form, which makes it convenient for slicing and serving. Whether enjoyed on its own, paired with artisanal cheeses, or added to tapas, the Chorizo promises a sophisticated flavour experience. Redondo Iglesias, a trusted name in Spanish charcuterie, brings the heart of Spain's gastronomy to your table with this exceptional product.

100% Ibérico de Bellota chorizo represents the pinnacle of Spanish cured sausage, combining exceptional raw material with centuries of tradition. It is made exclusively from 100% Ibérico pigs raised in the dehesa, the oak forests of southwestern Spain. During the montanera season, these pigs roam freely and feed naturally on acorns, grasses, and wild herbs, a diet that gives the meat its distinctive aroma, depth, and remarkable fat quality.

The pork is coarsely minced and seasoned with sweet Spanish paprika, garlic, and sea salt. The paprika provides warmth and gentle smokiness rather than heat, allowing the natural character of the bellota-fed Ibérico pork to shine. Thanks to the high oleic acid content of the acorn-fed fat, the texture is supple and silky, with a richness that feels elegant rather than heavy.

Slow curing is essential. Over time, the chorizo develops complexity and balance, with aromas of cured meat, toasted nuts, and subtle spice. On the palate, it is deeply savoury, rounded, and persistent, with a clean finish that invites another slice.

This is a chorizo to enjoy simply, sliced thin and served at room temperature, whether on its own or alongside good bread and a glass of Spanish wine.

THIS IS A SEMI CURED PRODUCT THEREBY REQUIRES URGENT SHIPPING IF YOU LIVE OUTSIDE AN M POSTAL CODE OF TORONTO

A favourite of ours at Spanish Pig!

Sobrasada is a cured sausage originating from the Balearic Islands in Spain. It is made from ground pork, paprika, salt, and other spices, which are molded into a sausage shape and left to air-dry for several weeks. The sausage is then stored in a cool place, where it continues to mature, developing its unique flavor and texture.

Sobrasada is often used as an ingredient in traditional Spanish dishes, such as paella, or served as a topping on crusty bread. It is known for its soft, spreadable texture and smoky, spicy flavor. 

Sobrasada is an important part of the local cuisine on the Balearic Islands, where it is produced and consumed in large quantities. The sausage is made using traditional methods that have been passed down from generation to generation, ensuring that the quality and taste remain consistent.

In recent years, sobrasada has gained popularity beyond the Balearic Islands, with many international chefs incorporating the sausage into their dishes. It is now widely available in Spanish food stores and online, making it easier for people to try this delicious cured meat.

Overall, sobrasada is a versatile and flavorful sausage that has become a staple in Spanish cuisine. Its unique texture and taste make it a popular choice for both locals and tourists, who come to the Balearic Islands to sample this delicious cured meat.

Señorío Montanera Iberian Acorn-Fed Salchichón Vela is a testament to the artistry of traditional Spanish charcuterie. Made from 100% Iberian pigs, renowned for their acorn-rich diet and exceptional quality, this salchichón delivers a unique depth of flavor. Each 250g piece is carefully crafted, seasoned with a delicate blend of spices, and naturally cured to enhance its complexity and aroma.

The result is a rich, marbled sausage with a velvety texture and a balance of nutty and savory notes that reflect its acorn-fed heritage. Slice it thinly for an authentic tapas experience or pair it with fine cheeses and wines for an elevated charcuterie board.

Señorío Montanera’s dedication to sustainable practices and traditional methods ensures every bite is a celebration of Spain’s gastronomic heritage. Perfect for sharing or indulging on your own, this salchichón is a must-try for lovers of premium cured meats.

Made from carefully selected 100% pure, acorn fed Iberian pig meat, cut, marinated and stuffed into natural casings. Once cut you can see its marbled face, predominantly lean red meat but with a perfect balance of fat. Its flavour is full and intense with hints of paprika and garlic and the texture is succulent and juicy. After it has cured, it is vacuum packed, so as to retain all of its characteristics.

We love to serve this simply but taking off the outer casing and then slicing it, along with some bread or breadsticks. 

Please keep refrigerated once received but always serve at room temperature.

Meet chistorra — the Basque and Navarrese fresh chorizo that packs smoky intensity into every bite. Crafted from premium pork, paprika, and traditional spices, this slender, juicy sausage captures the rustic soul of northern Spain.

Grill it, pan-fry it, or slice it into your favourite tapas — however you serve it, you’ll bring the unmistakable aroma and bold spirit of Spain straight to your table.

Now available in Canada, this artisanal sausage is perfect for weekend barbecues, brunch with eggs, or a casual night in with crusty bread and a good Spanish red.

Storage & Care

• Keep frozen. To enjoy soon, thaw slowly in the refrigerator.

• Once opened, cover tightly and consume within 3 days.

• Temperature-sensitive product.

Preparation
Bake or grill for 20 minutes at 350°F (176°C), or until the internal temperature reaches 160°F (72°C).
Do not boil.

Includes: 1 pack (430g)

If you are outside the city of Toronto. please select URGENT shipping at checkout as this is a thermally challenged product. It will be sent in a thermal mailer with ice packs and sent urgently. 

 Bring the bold flavours of Spanish cooking to your kitchen with our raw chorizo ibérico. Made with Ibérico pork, this fresh cooking sausage offers a rich, savoury character and a wonderfully juicy texture, making it an ingredient for everything from a simple supper to a generous weekend feast.

As it cooks, the sausage releases its flavourful fat, helping it develop a beautifully browned exterior while staying succulent inside. Those cooking juices are worth saving: let potatoes, beans or vegetables soak them up for a dish with extra depth and very little effort.

For an easy serving suggestion, pan-fry the chorizo and serve with crusty bread, roasted peppers and a crisp green salad. It is equally delicious grilled and tucked into a warm roll, or sliced after cooking and shared as part of a tapas spread. Add a spoonful of aioli for a creamy accompaniment.

You can also remove the casing and crumble the meat into a frying pan. Stir it through chickpeas with tomatoes, fold it into scrambled eggs, or use it to bring richness to rice dishes and pasta sauces. A little goes a long way, making this a versatile choice when you want the sausage to flavour the whole meal.

This is a raw sausage and must be thoroughly cooked before eating. Whether you keep things simple on the grill or simmer it gently in a comforting stew, chorizo ibérico brings satisfying flavour and plenty of possibilities to the table. Serve freshly cooked and enjoy with your favourite accompaniments.

Dry Sausage – Salchichón Sarta by Redondo Iglesias (200g) is a Spanish charcutería classic crafted from the finest pork, seasoned with sea salt, black pepper, and garlic, then slowly cured in natural casings to develop its deep, savoury aroma. The word “sarta” refers to its signature horseshoe shape — a traditional form that enhances the even drying of the meat, giving each slice its perfect balance of tenderness and flavour.

Redondo Iglesias, a name synonymous with Spanish excellence since 1920, continues to follow time-honoured curing techniques in the mountain air of Salamanca. The result is a salchichón that’s aromatic, subtly spiced, and rich in umami, with a satisfying chew and a delicate marbling that melts on the palate.

Enjoy it as the centrepiece of a tapas spread, alongside Manchego cheese and crusty bread, or as a snack with a glass of Rioja. Whether served thinly sliced or cut into small bites for sharing, this dry sausage brings the essence of authentic Spanish craftsmanship straight to your table — a celebration of simplicity, patience, and the unmatched quality of Iberian tradition.

This is not your everyday chorizo. The Beher Chorizo Cular de Bellota is crafted exclusively from 100% Ibérico pigs, a heritage breed unique to the Iberian Peninsula. These animals roam freely through oak-dotted pastures and feed on acorns during the montanera season, a diet that infuses their meat with a buttery richness and nutty depth impossible to replicate.

The curing process is meticulous and steeped in tradition. Over several months, each chorizo develops its deep red color, silky marbling, and robust aroma. The addition of smoky Spanish paprika, garlic, and sea salt creates a perfect balance — bold yet refined, rustic yet elegant. Every slice melts in the mouth, releasing layers of flavor that are both complex and indulgent.

At around half a kilo in weight (sizes may vary slightly), this chorizo is generously portioned, making it ideal for sharing at gatherings. Place it at the center of a charcutería board, and it will immediately draw attention. Serve it alongside jamón, cheeses, and olives, and you have the heart of a Spanish feast.

Beher is considered one of Spain’s most prestigious producers, and their chorizo reflects that pedigree. This is a product that speaks of centuries of expertise, respect for tradition, and uncompromising quality.

Once you’ve tasted it, you’ll understand — this is not simply cured sausage. It’s the essence of Spain, captured in every slice, and it sets a new benchmark for what chorizo can be.

The Beher Salchichón Cular de Bellota is no ordinary cured sausage — it’s a reflection of Spain’s highest culinary traditions. Made exclusively from 100% Ibérico pigs, a heritage breed found only on the Iberian Peninsula, this salchichón carries the unmistakable depth and complexity that comes from an acorn-rich diet during the montanera season. The pigs roam freely in oak-studded pastures, building both strength and flavor, which translates directly into the marbled richness of the meat.

Unlike chorizo, which is seasoned with paprika, salchichón takes a more subtle path. It is seasoned with garlic, black pepper, and a careful blend of spices that allow the natural character of the Ibérico pork to shine. The curing process is long and meticulous, producing a sausage with a delicate aroma, firm yet silky texture, and a clean, nutty finish that lingers on the palate. Each slice reveals intricate marbling, a hallmark of the acorn-fed Ibérico breed.

Weighing in at around half a kilo (sizes may vary), it’s the perfect size to share at large gatherings. Slice it thin for a charcutería board, pair it with Manchego cheese, or simply enjoy it with crusty bread and a glass of Spanish red wine.

Beher is one of Spain’s most respected producers, renowned for combining centuries-old tradition with uncompromising quality. Their Salchichón Cular de Bellota is the purest expression of that heritage — refined, authentic, and unforgettable.

This is not just salchichón. This is Spain, distilled into every bite.

IF YOU ARE LOCATED OUTSIDE OF ONTARIO OR QUEBEC- PLEASE SELECT URGENT SHIPPING AT CHECKOUT, EVEN IF FREE SHIPPING IS AN OPTION

The Acorn-Fed Iberian Salchichón from Señorío de Montanera is a premium cured sausage that embodies the essence of Spanish charcuterie. Weighing in at 1.3kg, this generous portion of salchichón is made from the finest cuts of 100% Ibérico pigs, raised on a diet rich in acorns during the Montanera season. This traditional diet imparts a unique flavor profile that is rich, nutty, and deeply aromatic, setting it apart from other cured sausages.

Handcrafted with meticulous care, the salchichón is seasoned with a perfect blend of garlic, black pepper, and paprika, giving it a delicate balance of savory, spicy, and slightly smoky notes. The curing process is slow and natural, ensuring the sausage develops its characteristic deep flavor and smooth, melt-in-the-mouth texture.

Whether enjoyed as part of a charcuterie platter, sliced thinly and paired with crusty bread and cheese, or served as a snack, this Acorn-Fed Iberian Salchichón offers a true taste of Spain. Its high-quality ingredients, traditional craftsmanship, and rich flavor make it an indulgent treat for any occasion. Perfect for those who appreciate the art of fine charcuterie, it’s a must-have for food lovers and connoisseurs alike.

The Beher Caña de Lomo Ibérico is a jewel of Spanish charcutería, handcrafted in Guijuelo by one of the most respected names in Ibérico curing. Produced from the loin of free-range Ibérico pigs, this whole piece typically weighs around 700g, though each varies naturally in size—an authenticity that reflects true artisanal tradition.

Unlike jamón, which is taken from the leg, lomo is prized for its lean yet marbled texture. Beher seasons the loin with a delicate blend of sea salt, smoky paprika, and garlic before resting it in natural cellars, where the mountain air of Salamanca allows for a slow, even cure. The process can take several months, developing layers of complexity while preserving the purity of the meat.

The result is a lomo of exquisite balance: firm yet tender, with a silky mouthfeel. Aromas of paprika and garlic mingle with the nutty richness of acorn-fed pork, while the flavour is deep, rounded, and elegant, lingering long after each slice. Its visual appeal is striking too—vivid ruby red with subtle marbling, a sign of its exceptional quality.

Served thinly sliced, the Caña de Lomo Ibérico elevates any tapas spread. It pairs beautifully with a robust Tempranillo, a crisp Albariño, or simply alongside Manchego cheese, olives, and fresh bread. Larger gatherings will appreciate its generous size, making it perfect for sharing while still feeling truly luxurious.

More than a delicacy, Beher’s Caña de Lomo Ibérico is a celebration of Spain’s culinary heritage—crafted with care, patience, and passion.

IF YOU ARE LOCATED OUTSIDE OF ONTARIO OR QUEBEC- PLEASE SELECT URGENT SHIPPING AT CHECKOUT, EVEN IF FREE SHIPPING IS AN OPTION

The Acorn-Fed Iberian Salchichón from Señorío de Montanera is a premium cured sausage that embodies the essence of Spanish charcuterie. Weighing in at 1.3kg, this generous portion of salchichón is made from the finest cuts of 100% Ibérico pigs, raised on a diet rich in acorns during the Montanera season. This traditional diet imparts a unique flavor profile that is rich, nutty, and deeply aromatic, setting it apart from other cured sausages.

Handcrafted with meticulous care, the salchichón is seasoned with a perfect blend of garlic, black pepper, and paprika, giving it a delicate balance of savory, spicy, and slightly smoky notes. The curing process is slow and natural, ensuring the sausage develops its characteristic deep flavor and smooth, melt-in-the-mouth texture.

Whether enjoyed as part of a charcuterie platter, sliced thinly and paired with crusty bread and cheese, or served as a snack, this Acorn-Fed Iberian Salchichón offers a true taste of Spain. Its high-quality ingredients, traditional craftsmanship, and rich flavor make it an indulgent treat for any occasion. Perfect for those who appreciate the art of fine charcuterie, it’s a must-have for food lovers and connoisseurs alike.