Harbor City, California
Doña Juana, produced by La Espanola Meats is located in California. It is where family recipes become delicious Spanish sytle suasages like Fuet and Salchichon de Vic.
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BilbaoPrepared simply on the grill or added to stews and rice dishes. S0300430 · Regional Specialty · Chub · 10/16 oz. |
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ButifarraA garlicky staple of the Catalonian diet, the wide diameter of this sausage makes it a visually appealing component of any charcuterie plate. S0300550 · 6/16 oz. |
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ButifarritaA smaller, raw version of the popular Catalonian sausage, butifarra. S0300490 · 10/16 oz. |
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Fuet CatalanIts name means "whip" and denotes its long thin appearance. This dry-cured, all-pork salami orginates from Catalonia, but is popular all over Spain. It is cured without pimonton and has a small diameter. It is good for a charcuterie plate or eating on its own. S0300580 · 14/12 oz. |
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Morcilla Blood SausageThis fully cooked blood sausage is the core ingredient in making a signature dish of Asturias, fabada. S0300640 · With Onion · UPC 037479010001 · 20/8 oz.S0300610 · With Rice · UPC 037479009005 · 20/8 oz. |
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PamplonaPamplona originates from the same town as the famous running of the bulls. It is dry-cured and ground a bit finer and has a strong, smoky, pimenton flavor. It can be used on a bocadillo or a substitute for pepperoni on pizzas or flatbreads. S0300520 · UPC 037479008008 · 8/20 oz. |
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RiojanoSlow cooked with potatoes and onions, this becomes the base of the famous smoky stews of La Rioja. S0300460 · UPC 037479001252 · 10/16 oz. |
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Salchichon de VicThis salchichon originates from the small town of Vic, north of Barcelona. This large, dry-cured slicing sausage is similar to Italian salamis as it does not contain pimenton. S0300340 · UPC 037479017000 · 6/1.5 lb |
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SobrasadaThis is a soft, spreadable, dry-cured chorizo recipe from the Mediterranean island of Mallorca. S0300310 · UPC 037479019004 · 6/1.5 lb |
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SoriaThe Soria variety originated in old Castille around Soria and Logroño. Hand-diced pork loin is seasoned, and dried overnight to reduce moisture. Then the mixture is put into natural casing and dry-cured for three months. S0300400 · UPC 037479007001 · 9/17.8 oz. |