The Production Process of Iberico Sausages

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If you go into any Spanish home, one thing you'll almost always see is a selection of cold Iberico sausages. Known in Spanish as "Embutidos," these delight the whole family from the youngest member to the oldest. They're an excellent choice for dinner, a snack or as part of a meal for school or work. However, all sausages are not created equal!

Why iberico sausages?

Choosing Iberico sausages means choosing a quality and flavor like no other - and they're healthier too! The secret to both the flavor and the health benefits of Iberico sausages lies in the quality of the animals they come from.

Iberico sausages must be made from pork from at least 50% Iberico pigs which must be either purebreds or first-generation crossbreeds. Fed on a traditional diet and raised according to the highest standards of quality, it's no surprise that the result is something remarkable.

Production of Iberico sausages

Iberico sausages are one of the most obvious and widespread signs of Iberico culture, as well as being one of the most valued meats in the world. Abroad, they're recognized as a uniquely Spanish delicacy with a centuries-long tradition of culinary excellence behind them, while within Spain they're both a common food and a delicacy, the way only a native food can be. They're consumed alone or with bread, and the different Spanish regions produce local specialities.

embutidos ibéricos chorizo ibérico

Slices of Iberico chorizo

The basic raw materials for creating Iberico sausages are lean meat, fat, salt, and paprika, with garlic sometimes used too. Once the animal has been butchered a specialized worker will select the meat and fat by hand and weigh and monitor it to ensure quality.

The meat is then passed through a mincer and kneaded to ensure even distribution, before being mixed with the other ingredients and left to stand at 4°C for about 12 hours. While all this has been happening, intestines have been carefully cleaned and prepared for use as casings.

The meat and flavorings will be stuffed mechanically into these casings and the chorizo is now ready - apart from one thing. It looks like a chorizo, but it will need to be hung in a warehouse for three to five months to cure before it's ready to pass muster as a true Iberico sausage!

Preparation of Iberico loin sausage

Next to Spanish ham, Iberico loin is one of the keynote meats of Spanish cuisine and Iberico loin sausage is much sought-after amongst gourmands. To make an Iberico loin sausage, the loin cut is first removed from the animal and rubbed down with salt, and left to stand for a couple of days.

Next, it's cleaned and the surface salt is striped away, and the meat is bathed in olive oil, garlic, paprika and oregano and left to marinade for two to four days before being minced, stuffed into casings and hung in a cool,dry place for a period of between 60 and 90 days to reach the desired degree of cure. The result is a tasty sausage of unusual quality, widely considered a gourmet treat!

embutidos ibéricos lomo ibérico

Slices of Iberico sausage

Cured loin sausage is a variant of Iberico loin sausage. A traditional cure is followed, using only saly with no dyes or additives of any kind, and the typical curing time is long - as much as 150 days. This procedure is only performed with loin of the highest quality, and as a result, Iberico cured loin sausage is considered to be one of the bright lights of Spanish cuisine.

Preparation of Iberico cured loin sausage

To prepare the sausage, the basic technique is identical to that employed in making other Iberico sausages. The secret is in the details! The selection of meat and fat, for instance, is just the same. What differs is the herbs and spices used,and the fact that cured loin sausage is boiled prior to curing.

Black pepper, salt, coriander and nutmeg are used in a traditional Iberico cured loin sausage, and the meat mixture is left to marinade for about 24 hours before being left to stand for as long as 40 days, though some producers like to smoke it. After this, the sausage is boiled for a couple of hours in water containing bay leaves, cloves, onions and pepper, before being stuffed into natural casings to be subsequently cured in a cool, dry place.

embutidos ibéricos salchichón ibérico

Plate of Iberico sausage

As we can see, the quality of Iberico sausages is determined by the quality of the meat as well as the exquisite care and traditional craftsmanship that go into making the finished article. The best brands keep their secrets close to their chests, while being constantly monitored for quality, so a major brand is a great choice to make sure you're getting the best Iberico cuisine has to offer.



  1. Types of Iberico Ham
  2. How to Consume Iberico Ham
  3. How to Cut Iberico Ham | Carve Iberico Ham
  4. How to Preserve and Store Iberico Ham
  5. Pairing of Iberico Ham
  6. Quality Laws for Iberico Ham | The New Law 2014
  7. The Dehesa | The Meadow
  8. DOP Protected Source of Origin of Iberico Ham
  9. Nutritional Properties of Acorn-fed Iberico Ham
  10. Recipes with Spanish Ham
  11. Differences Between Iberico Ham and Serrano Ham
  12. Differences Between Shoulder and Iberico ham
  13. Differences Between Iberico Ham and Iberico Shoulder
  14. Iberico Ham and its Competitors Around the World
  15. Nutritional Properties of Iberico Ham
  16. Protected Denominations of Origin of Iberico Ham
  17. Production Areas of Spanish Ham and Iberico Ham
  18. Spanish Ham – Machine cut or Hand cut
  19. Museums of Iberico Ham Worldwide
  20. Inside Secrets of Iberico Ham Tasting
  21. Tourist Trails for Iberico Ham Aficionados
  22. Acorn-fed Iberico ham and the ideal pairing
  23. The Production Process of Iberico Sausages
  24. History of Iberico Sausages
  25. VAT and Spanish Ham: Frequently Asked Questions
  26. Spanish Ham in Great Spanish Literature
  27. Curiosities of Iberico ham
  28. How to Store Your Serrano Ham
  29. Regulations and the Quality of Serrano Ham
  30. Preparation of Serrano Ham
  31. Denomination of Origin of Serrano Ham
  32. Nutritional Properties of Serrano Ham
  33. Recipes With Serrano Ham
  34. Types of Serrano Ham
  35. Pairing of Serrano Ham
  36. How to Consume Serrano Ham
  37. How to Cut Serrano Ham | Carve Serrano Ham
  38. All the Secrets of Pata Negra Ham Tasting
  39. Choosing a Good Ham Holder
  40. Pata Negra Ham and Pasture
  41. The secrets of pairing pata negra ham
  42. What is the best para negra ham?
  43. Is the term pata negra correct?
  44. How can you know which ham to buy?
  45. Why is good ham so expensive?
  46. How to buy ham from online stores
  47. Myths and Truths, Benefits and Prejudices of Ham
  48. Is Iberian ham fattening?
  49. What to do with the ham bone?
  50. Why do we usually hang ham?
  51. Ham and Pregnancy: Can Iberian ham be included in pregnant women’s diets?
  52. The Role of Ham in a Child’s Growth and Develeopment
  53. Tips for Preserving Ham
  54. What is ham shaping and why is it done?
  55. New Technologies and Ham – MRI in Ham Tasting – Spectral Images
  56. The Iberian Pig Begins to Migrate
  57. Cured Sausages: Origin, Composition and Classification
  58. Production of Hams and Pork Shoulder Hams
  59. Iberian Ham Tasting Guide
  60. Quality: Differential Elements Between Ham and Iberico Cured Meats

Ham carving manual

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