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Sausage and wine pairing: what wine to choose for each sausage
The pairing of cold meats and wine is based on balancing the fat and intensity of the cold meat with the acidity and body of the wine. As a general...
Catalan longaniza: how to eat it depending on whether it's cured or fresh
Catalan longaniza is eaten in two very different ways depending on its type. If it is cured, it is eaten raw, sliced thinly, as an appetizer or in a sandwich,...
What is longaniza de payés? Origin, production, and how it differs
Longaniza de payés is a traditional Catalan cured sausage, made with chopped lean pork and fat, seasoned with salt and pepper, and stuffed into natural casing. It is slowly cured...
Typical Catalan cured meats: what they are and how they differ
The most representative typical Catalan cured sausages are fuet, longaniza de payés, secallona, and butifarra in their different varieties. To these are added bull, bisbe, and llonganissa de Vic with...
What to put on a charcuterie board to make it a hit?
A charcuterie board must include between 3 and 5 varieties with different flavor profiles, a couple of palate-cleansing accompaniments, and an arrangement that invites tasting from least to most intense....
The Healthiest Sausages: A Guide to Choosing Wisely
The healthiest cold cuts are generally those with a higher percentage of meat, less salt, and no unnecessary artificial additives. Cured pork loin, acorn-fed Iberian ham, extra-cooked ham, and turkey...
What are the differences between salami and chorizo?
The main difference between salami and chorizo lies in their origin and seasoning: salami is a cured sausage of Italian tradition, made with pork and beef and seasoned with pepper,...
What does the color of the chorizo string mean?
The string on chorizo has two functions: the first is practical, used to tie, hang, and cure the piece. The second is informative: the color identifies the flavor. At La...