Iberian Cold Cuts

The cuts of Iberian charcuterie

Each part of the pig gives a different charcuterie. Here is how to tell them apart.

Chorizo

Minced meat, seasoned with pimentón and garlic, then dried. Chorizo cular is stuffed into a wide casing: it dries more slowly and slices into broad rounds.

Salchichón

Same principle as the chorizo, without pimentón. Here pepper leads. Milder, and closer to what a Swiss palate already knows.

Lomo

The loin, the leanest cut of the pig. It is neither minced nor reconstituted: a whole muscle, marinated then dried. The 2014 Spanish standard governs it alongside ham and shoulder.

Presa

A cut few people know: it sits in the shoulder, where it meets the neck, and it is one of the most marbled muscles in the pig. Ours comes from Juan Pedro Domecq, 100 % Ibérico de Bellota, dried for 6 months. 200 to 300 g a piece.

Morcón and longaniza

The morcón is a coarse mince stuffed into a thick casing, more rustic than the chorizo. The longaniza is thin and long: red when it contains pimentón, white when it does not.

Panceta, coppa and guanciale

Three fatty cuts from three parts of the pig. The panceta is the belly, the coppa (or cabecero de lomo) the collar, more marbled than the lomo, and the guanciale the cheek. Slice them thin and eat them raw, or let them melt in the pan.

Sobrasada

The one you do not slice. Originally from Mallorca, sobrasada is a spreadable charcuterie, finely minced and worked with pimentón. Ours is made with Ibérico de Bellota pork. Serve it on toasted bread, or melted in the pan.

Cecina

The only one that does not come from pork. Cecina is dried beef from León, here Black Angus. Slice it very thin and serve it like a ham.

Our producer

Cárnicas Pozas

Toute notre charcuterie ibérique vient de Baños de Montemayor, en Estrémadure, de la même maison familiale qui nous fournit les jamones et paletas de Cebo, de Cebo de Campo et de Bellota. Why these two houses.