Last Updated on March 23, 2023 by Maria Kennedy
Spanish cuisine is famous around the world for its bold and robust flavors, and Spanish meat plays an important role in many traditional dishes. From succulent pork dishes to delicious cured hams, Spanish meats are diverse, delicious, and often the centerpiece of any meal. If you’re a meat lover, then you’ll definitely want to try some of these 12 kinds of Spanish meats.
Spanish Meats all meat lovers should know about
1. Jamón ibérico
Jamón ibérico is considered by many to be the king of Spanish meats. This cured ham is made from the meat of black Iberian pigs that are raised on a diet of acorns and free to roam the oak forests of southwestern Spain. The result is a rich, nutty flavor with a smooth, buttery texture that is highly prized by connoisseurs.
2. Chorizo
Chorizo is a spicy sausage that is a staple in Spanish cuisine. Made from ground pork, paprika, and garlic, this sausage can be served as a tapa or added to stews, soups, or paella. Chorizo can be found in a variety of different styles, from mild to spicy, and each region in Spain has its own unique version of this sausage.
3. Morcilla
Morcilla is a type of blood sausage that is popular in many Spanish-speaking countries. Made from pork blood, onions, and spices, this sausage is often served grilled or fried as a tapa or used in stews and other dishes. In some regions of Spain, morcilla is made with rice, giving it a unique texture and flavor.
4. Sobrasada
Sobrasada is a soft, spreadable sausage that is made from ground pork and paprika. It is a specialty of the Balearic Islands and is often served on bread or crackers as a snack. Sobrasada can be found in both sweet and spicy varieties and is a great addition to any charcuterie board.
5. Lomo
Lomo is a type of cured pork loin that is often served as a tapa. It is made by marinating the pork in a mixture of salt, garlic, and paprika before it is air-dried for several months. The result is a tender and flavorful meat that is perfect for snacking or as a component in a larger dish.
6. Cecina
Cecina is a type of cured beef that is similar to Italian bresaola. It is made by salting and air-drying the beef for several months, resulting in a rich and flavorful meat that is often served thinly sliced with olive oil and bread. Cecina is a specialty of the León region of Spain and is often used in local dishes like cocido maragato.
7. Salchichón
Salchichón is a type of dry-cured sausage that is similar to salami. It is made from ground pork and a mixture of spices before it is hung to dry for several weeks or months. Salchichón can be found in both sweet and spicy varieties and is often served as a tapa or added to sandwiches.
8. Secreto ibérico
Secreto ibérico is a type of pork cut that is highly prized in Spain. It comes from a specific muscle that is found between the shoulder blade and the loin of the black Iberian pig. The meat is marbled and has a rich, buttery flavor that is perfect for grilling or roasting.
9. Butifarra
Butifarra is a type of sausage that is popular in Catalonia and other parts of Spain. Made from ground pork, spices, and sometimes rice, it can be found in both fresh and cured varieties. Butifarra blanca is a white sausage that is often flavored with garlic, while butifarra negra is a black sausage that contains blood. Both types of sausage are typically grilled or pan-fried and served with bread or as part of a larger dish, such as fideuà or escudella i carn d’olla. Butifarra is a versatile and delicious sausage that is loved by many in Spain and beyond.
10. Chistorra
Chistorra is similat to chorizo but thiner. It is a type of sausage that is popular in the Basque Country and Navarre regions of Spain. Made from ground pork, paprika, and garlic, this sausage has a distinct red color and a spicy flavor. Chistorra is often served grilled or fried, either as a tapa or as part of a larger dish, such as the traditional Basque dish called talo con chistorra. It can also be used as a topping for pizza or added to omelets. Chistorra is a flavorful and versatile sausage that is enjoyed by many in Spain and beyond.
You may also like: 4 Ways to Discover the Basque Country, Spain
11. Fuet
Fuet is a type of cured sausage that is popular in Catalonia and other parts of Spain. Made from ground pork, salt, and spices, fuet has a long, thin shape and a firm texture. It is often hung to dry for several weeks or months, which gives it a rich and complex flavor. Fuet can be served as a snack or added to sandwiches, and it pairs well with cheese and crackers. It is a versatile and delicious sausage that is loved by many in Spain and beyond.
12. Botillo
Botillo is a type of cured meat that is popular in the region of El Bierzo in northwest Spain. It is made from pork, including ribs, tail, and other parts, that is marinated in a mixture of salt, paprika, and garlic before being stuffed into a pig’s stomach or intestine. The sausage is then boiled for several hours before being sliced and served. Botillo has a rich, smoky flavor and a tender texture that makes it a popular ingredient in stews and other traditional Spanish dishes. It is a unique and delicious meat that is worth trying if you have the chance.
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