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About Sausages
If you consume it regularly, enjoy hand-slicing it, and want to control the thickness, the whole piece is ideal. If you prioritize convenience—with ready-to-open 100g packs and long-lasting freshness without the risk of drying out—choose the vacuum-packed, pre-sliced option.
High-quality cured sausages use natural casings (from pigs or cattle), making them technically edible. However, it is best to peel them before slicing or eating to fully enjoy the pure texture of the meat and spices.
*Salchichón* and *lomo ibérico* (cured pork loin) are the mildest options, seasoned primarily with salt, pepper, and garlic. *Chorizo* and *morcón* contain paprika, giving them a more intense, spicy flavor.
They are distinguished by their curing climate (cold and dry, due to high altitude) and a traditional smoking process using oak or holm oak wood. This imparts a distinctive, rustic aroma; *Chorizo de León* and beef *cecina* are the standout products in this category.
To prevent oxidation, cover the cut surface tightly with plastic wrap or aluminum foil. Store it in a cool, dark place (like a pantry). In summer, it is best kept in the lower section of the refrigerator inside an airtight container.
*Lomo ibérico* is made from the pork loin strip (a large, lean, elongated cut). *Lomito*, on the other hand, is made from the *presa ibérica*—a smaller, more exclusive cut with greater fat marbling, making it exceptionally juicy.
No, it is actually an indicator of quality. It is a natural flora (*Penicillium*) that regulates moisture during cellar curing and contributes to the aroma. It only coats the outer casing and does not affect the product itself.
No, provided they are prepared correctly. It is vital to take the package out of the refrigerator and let it sit at room temperature for about 20–30 minutes before opening. As it comes to room temperature, the intramuscular fat softens slightly, allowing the slices to separate easily without breaking.
Traditional recipes are gluten-free, though some marinades may contain lactose or milk proteins used as preservatives. At Jamonarium, we clearly list the allergens in the product specifications for each item to ensure a safe purchase.
