At Smart Gourmet WE ADORE PORK and we are lucky to live in one of the countries in the world with the highest quality, personality and variety of charcuterie. We offer our international customers a careful selection of the main specialties of the Iberian chacinería: from the essential and authentic Iberico acorn-fed ham accompanied by Iberian pork dry sausages such as salchichón, chorizo or loin, to products equally unique in the world by origin, tradition and quality as the black pudding with rice, Morcilla de Burgos, cured beef ham Cecina de León or peasant Llonganissa, the traditional salami of Cataluña.
SPANISH CHARCUTERIE BY SMART GOURMET: FERMÍN: 100% Iberico Ham acorn-fed & iberico sausages like Chorizo, Salchichón and Loin, 50% ibérico ham and Serrano ham complete range. EXTREM: Luxry Ibérico ham from PDO Dehesa de Extremadura. CAUS BARRERA catalan cured and cooked traditional charcuterie. ENTREPEÑAS: artisan dry-cured Beef Ham, “Cecina” de León, pork sausages & spreads. CÁRNICAS DIBE: Big Game Meats, Venison and wild boar cured sausages. MORCILLAS TERE: the famous Burgos black pudding with rice.
In addition to the classic charcuterie of great acceptance and international diffusion, we highlight regional specialties such as loin head – cabeza de lomo – or cured loin of the Pyrenees, the Lomo de Montaña. Cooked sausages as the Boudin Blanc or Black Pudding, bull blanc o bull negre and the typical butifarra with egg of Catalonia.
We provide innovative concepts such as sausages without allergens, gluten and lactose free or from others meats than pork and beef, such as wild boar, deer or turkey. Laminated pork trotters or cured beef tongue for an innovative recipe such as carpaccio. Spreads patés of black pudding, spicy or sweet chorizo and cured beef ham to complement our varied offer for specialty stores in Europe.
JAMÓN IBÉRICO DE BELLOTA
IBÉRICOS FERMÍN, La Alberca – Salamanca – Castilla y León
Jamones y paletas: Range of 100% ibérico acorn-fed and free range, 50% ibérico-Duroc, Serrano of white pig cured until 4 years. Jamones bone in from 6,5 to 8 kg, boneless or molded from 4 to 4,5 kg. Iberico Shoulders from 4 to 4,5 kg, boneless or molded from 2 to 2,5 kg. Sliced in retail vacuum pack of 50 and 100 grams.
Dry-Cured Sausages: Salchichón, Chorizo, Loin. 100% ibérico de bellota, 50% ibérico-Duroc, Serrano Ham of white pork, in half or whole piece from 200 grams to 1 kg. Sliced in retail vacuum pack of 50 and 100 grams.
TRADITIONAL SAUSAGES OF CATALONIA
GERMANS CAUS BARRERA, Puig-Reig – Barcelona – Cataluña
Dry-Cured Sausges: Salchichón de pagès, secallona, Fuet or Somalla, Little salami “Bastonets”, Loin Head and Loin of Mountain and smoked chistorra. salchichón and secallona gluten and lactose free, turkey salchichón. Served in whole piece or Sliced in vacuum pack
Cooked Sausages: White Butifarra blanca, butifarra negra or black pudding, butifarra with egg, boudin blanc or boudin Noir -bull Blanc, Bull del Perol, Bull Negre-, Manitas de cerdo cocidas, carpaccio de manitas de cerdo
“CECINA” CURED BEEF HAM FROM LEON
EMBUTIDOS ENTREPEÑAS, Geras de Gordón – León – Castilla y León
Artisanal producer in the great specialty of León, the Cecina, the cured beef ham, his fame and reputation in the north of Spain deserves to be known and enjoyed in the world. They are even the pioneers in the production of Cecina with imported Kobe beef of Japan. They complete their spectacular variety with cured pork sausages such as loin, sweet or spicy chorizo, blood sausage and cooked as the beef tongue, all of them elaborated under artisan criteria and following the ancestral methods.
MORCILLA DE BURGOS – BLACK PUDDING WITH RICE
BIG GAME MEATS