A Guide to Spanish Sausages and Pork Products

Learn about popular sausages and hams

Here are some of the more commonly used Spanish sausages and other pork products. You'll find more varieties if you travel in Spain.

Asturiana: Blood sausage from the Asturia region.

Butifarra or botifarra: Popular Catalan white pork sausage spiced with cinnamon, fennel seeds, and black pepper. Butifarra negra is made with pig's blood.

Chorizo: A pork sausage made from lean pork, garlic, paprika, red bell peppers, and red pepper flakes. Not to be confused with Mexican chorizo.

Jamón Serrano: Cured mountain ham from Andalusia, but used in regional cooking everywhere.

Jamón Iberico de Jabugo: the most prized serrano ham in Spain, made from free-range pata-negra pigs fattened on acorns, and cured in strict temperature-controlled rooms over 3 years.

Lomo: Cured pork loin.

Longanissa, longaniza: Pork sausage seasoned with paprika, cinnamon, aniseed, garlic, and vinegar.

Morcilla: Blood sausage stuffed with rice, paprika, onions, garlic, and spices.

Salchichón: Smoked sausage made from chopped lean pork and pork fat, salt and black pepper. Known as llonganissa in Catalonia and the Balearic Islands.

Sobrasada, sobrassada: Majorcan pork sausage, very soft, flavored with garlic and paprika.

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