There’s more to a Spanish deli than just chorizo!

Spain has a wonderful tradition of spiced and smoked cold meats, known collectively as embutidos or sometimes fiambres (cold cuts). Most regions have their own specialities, so it’s possible to eat your way around Spain just by visiting a really good delicatessen!

Chorizo is easily the most famous embutido; you can find it everywhere in Spain, and plenty of other places around the world too. Other cold meats are not quite so well known. So here’s a guide:

Butifarra: spicy pork sausage often found in Catalonia
Cecina: air-dried smoked beef from the north of Castile and León. Often served thinly sliced. Cecina de León is protected by the EU’s PGI (Protected Geographical Indication) label.
Chorizo: spicy sausage, the Spanish classic. Seasoned with pimentón – smoked paprika – which gives it the characteristic red colour. Chorizo dulce is made with sweet (dulce) paprika. Chorizo Riojano, from the Rioja region in northern Spain, has the EU PGI label
Chistorra: a pork sausage from Navarra and the Basque Country. Also spiced with paprika, but usually thinner than chorizo. Sometimes made with pork and beef.
Chistorra, here spelled Txistorra in the Basque language
Fuet: a delicious thin, dry cured sausage of pork, seasoned with garlic and pepper. Originally from Catalonia, but you can buy it pretty much anywhere in Spain.
Fuet: a dry-cured pork sausage from Catalonia
Jamón: Spanish ibérico ham is amazing, the best in the world (at least, I think so!) So good, it deserves a blog post all to itself! Read “how to buy the best jamón in Spain“ here.
Jamón de York: the closest you’ll get to British sliced ham. But why bother? And why York? No idea.
Jamón cocido: cooked ham from the hind leg of the pig. Jamón Cocido Extra is higher quality with fewer additives
Lacón Gallego: shoulder of ham from Galicia in the very north west of Spain. Another EU PGI protected product (but I haven’t tried this one)
Lomo: loin of pork, usually smoked.
Longaniza del pascua: a speciality of the Comunidad Valenciana in eastern Spain, a very long, thin sausage made from pork loin with a slightly sweetish taste. Originally served only at Easter (pascua), you can now buy it all year round.
Morcilla: black pudding, made with pig’s blood, rice, onions and spices. Another Spanish classic. Spicier than the British black pudding. Recipes vary from place to place, though morcilla from Burgos in Northern Spain is the best known. Often used in cooking.
Morcilla, the Spanish black pudding
Morcilla Blanca: white pudding with pork. Similar to morcilla, but without the blood.
Mortadela: sausage made from finely ground pork, often stuffed with olives. Slightly different to the Italian version.
Salchichón: the Spanish hard salami, made from minced pork and often livened up with peppercorns. Salchichón ibérico is made with pork from the famous ibérico pigs, from western Spain near the Portuguese border. Pricier than your everyday salchichón.
Sobrasada: a spreadable version of chorizo, also spiced with pimentón (smoked paprika). Originally from the Balearic Islands; sobrasada de Mallorca has the EU PGI label.
Sobrasada: a spreadable version of chorizo, a speciality of Mallorca