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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...
Can you eat chorizo during pregnancy? We tell you.
Raw chorizo is not safe during pregnancy because, as a cured sausage that is not cooked, it can contain the parasite Toxoplasma gondii or the bacterium Listeria monocytogenes, both of...
The difference between chorizo and salchichón: how to really tell them apart
The main difference between chorizo and salchichón lies in the spices: chorizo contains paprika, which gives it its red color and intense flavor, while salchichón is seasoned with black pepper...
Chorizo vs. Longaniza: How to Tell the Difference
The main difference between chorizo and longaniza lies in the spices: chorizo is made with paprika, which gives it its intense red color and characteristic flavor, while longaniza is seasoned...