Chorizo & Other Meats

Intense, savoury. Made in Vic by the Riera family since 1852. Great aperitivo salami with beer. The region around the city of Vic has long been associated with pig husbandry and its elevation, and humid climate have made the town famous for its charcuterie, specifically salchichones. The fuet type of thin salchichon, of which this bastonet is a good example, is typically Catalan and is moist, slightly chewy and has a clean, lingering flavour.

This Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. Cured in Badajoz for 4 months. Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture. Señorío de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product

This Ibérico salchichón is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. This salchichon (equivalent to an Italian salami) is nutty and rich with a touch of warmth from the black pepper. Señorío de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product. 

Acorn-sweetness direct from the dehesa. Whole peppercorns. From maker Señorío. This Ibérico salchichón is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. This salchichon (equivalent to an Italian salami) is nutty and rich with a touch of warmth from the black pepper. A 3-star Winner in Great Taste Awards 2023

Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat. Their coarse cut, mildly spiced, cured chorizo Magno is one of their iconic products: cured for a minimum of 60 days it is a great chorizo, moist, with an excellent balance of lean and fat and a clean, lingering flavour.

Unparalelled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This mild version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.

Unparalleled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This hot version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.

Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat. Their coarse cut, mildly spiced, cured chorizo Magno is one of their iconic products: cured for a minimum of 90 days it is a great chorizo, moist, with an excellent balance of lean and fat and a clean, lingering flavour. Approximately 1.3kg 

A lean cut packs a flavour punch. Marbled with sweet acorn fat. From maker Señorío. Made from the meat of acorn fed iberico pigs that have fattened up on the dehesa of south western Spain, the cured, loin of iberico de bellota pigs is considered to be one of the finest pieces of charcuterie produced in Spain. The fresh loin is marinated in salt, pepper and paprika, stuffed into natural casing and cured for 3 months to produce a rich, sweet piece of charcuterie with a long aftertaste. Whole piece with an approximate weight of 500-600g 

Made from the meat of a herd of pigs raised freely on ecological farms in Andalucía, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. Pleasant and intense, paprika stands out. Enebral organic hoop chorizo mild can be eaten as a tapa with some bread. It is also excellent for cooking

Made from the meat of a herd of pigs that range freely on ecological farms in Avila, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. Pleasant and intense, paprika stands out. Enebral organic hoop chorizo hot can be eaten as a tapa with some bread. It is also excellent for cooking

Spanish black pudding. Dense with rice, fragrant with cumin. Slice and fry or grill. Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish. Morcilla de Burgos originates in Castilla y León and has a dry firm texture, due to the inclusion of rice, and shows a Moorish influence in the use of cumin as a seasoning. Approximately 285g  

This cooking chorizo has the characteristic touch of the region of Astorga, in Castilla y León. The vibrant colour and aromas of the paprika are not overshadowed by the spices. This cooking chorizo has a pleasant warmth, a savoury taste and a lasting finish. Approximate weight 750g-800g Ideal for simmering in water, wine or cider. A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, a summer lentil salad, or, once grilled, add a few slices to a bean and vegetable stew. Great with our heirloom Faba beans. 

These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versatile, they can be grilled, fried, poached or casseroled with equally good results. The flavour is pleasingly meaty, the texture is firm.

This cured pork loin is made from the meat of carefully selected white pigs in the province of Teruel, Aragon, a region famous throughout Spain for the quality of its cured pork products.  The fresh loin marinates in salt and paprika for about 5 days before being cured for a period of 3 months to produce a lean but flavourful piece of charcuterie.

Sobrasada is a cured, soft-textured pork sausage. Made from the meat of pigs fed on organic cereals, legumes and foraged food. Cured by a specialist family company in Segovia. With a melting texture and pleasant smokiness, it pairs particularly well with something sweet, making it delicious when drizzled with honey. Use like a pâté or stir into dishes. 300g in weight

Oak-smoked chorizo, typical of the Asturias region and made following a traditional recipe. Try poaching in cider. The natural smoking process is done by hand using oak wood, which gives the sausages their distinctive flavour. Produced by Embutidos Naveda, a family-run business steeped in the traditions of Asturias. Their time-honoured recipes, passed down through generations, reflect a commitment to artisanal craftsmanship and the finest raw ingredients. A 2-star Great Taste Awards winner in 2025 Note from the judges: "This is a meaty chorizo with a well-judged spice and happy, natural smokiness. The judges appreciated the lean texture and really loved the delicate balance of all the flavour notes."

Packed with flavour, this selection of meats, known as "compango", is the perfect base for hearty stews like Fabada Asturiana. The natural smoking process is done by hand using oak wood, which gives the sausages their distinctive flavour. Produced by Embutidos Naveda, a family-run business steeped in the traditions of Asturias. Their time-honoured recipes, passed down through generations, reflect a commitment to artisanal craftsmanship and the finest raw ingredients.

Acorn-rich, smoky. Lean shoulder meat, coarsely chopped. Generous flavour, slice and impact. Freshly sliced in our Balham Deli. This is a regional variant of the chorizo made using large pieces of acorn fed ibérico meat from the Dehesas of Extremadura, SW Spain. It is made with large pieces of lean meat, combined with sufficient fat to give it a pleasing texture, and seasoned with mild smoked paprika. The flavour is rich, nutty and intense with a pleasing note of warm smokiness. *Vacuum-packed

This organic Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. Cured in Badajoz for 45 days. Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture.  

Made from the meat of a herd of pigs that range freely on the dehesa of Andalusia, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. This chorizo is mildly seasoned with sweet paprika to give a touch of warmth.

Made from the meat of pigs fed on organic cereals, legumes and foraged food, and with minimal use of antibiotics, avoiding chemicals in the food chain. Cured by a specialist family company in Segovia. This cured chorizo is simply seasoned with salt, black pepper and mild paprika, allowing the clean flavour of the organic meat to come clearly through.

Rich flavour, hint of paprika. Pigs graze in La Rioja’s UNESCO Biosphere Reserve. Additive free.  Embutidos Luis Gil crafts organic, artisanal charcuterie from 100% purebred Duroc pigs raised in the Ocón Valley, La Rioja—a UNESCO Biosphere Reserve. The pigs roam freely year-round, feeding on homegrown organic grains, roots, and acorns. This sustainable, closed-loop farming approach ensures exceptional animal welfare, preserves biodiversity, and produces deeply marbled, flavourful meat. Certified organic and free from additives, gluten, lactose, and GMOs, Luis Gil charcuterie offers rich flavour and a leaner profile—ideal for health-conscious food lovers seeking authentic taste and responsible farming.

Smoky, touch of heat. Pigs graze in La Rioja’s UNESCO Biosphere Reserve. Additive free.  Embutidos Luis Gil crafts organic, artisanal charcuterie from 100% purebred Duroc pigs raised in the Ocón Valley, La Rioja—a UNESCO Biosphere Reserve. The pigs roam freely year-round, feeding on homegrown organic grains, roots, and acorns. This sustainable, closed-loop farming approach ensures exceptional animal welfare, preserves biodiversity, and produces deeply marbled, flavourful meat. Certified organic and free from additives, gluten, lactose, and GMOs, Luis Gil charcuterie offers rich flavour and a leaner profile, ideal for health-conscious food lovers seeking authentic taste and responsible farming.