There's nothing finer than taking a sip of superb Spanish wine accompanied by one of the many types of Spanish sausages. Just as Switzerland is known for its cheeses, Spain is famous for its wine, olive oil and second-to-none meat delicacies. Here are the most popular among them:
1. Chorizo Sausage
Chorizo is perhaps the most well-known Spanish sausage made from pork. To it they add a special marinade made from black pepper, salt, a mix of other spices, garlic and white wine. It's eaten as a stand-alone or as a part of Spanish appetizers and main courses.
This type of meat specialty, that is especially characteristic of Catalonian cuisine, possesses a light color. It's made from pork byproducts and is seasoned with nutmeg, salt and white pepper.
3. Lomo Embuchado
This type of sausage has transformed into something emblematic for all of South Spain, its origins believed to stem from Huelva. It's made from pork fillet that is soaked in spices and dry cured for at least 3 months.
Chistorra is a long, thin sausage. It's made from a mixture of pork and beef, seasoned with an array of spices. It can be served on its own as tapas or fried with eggs.
This is a pork sausage with fat and spices, served either as tapas or used to make sandwiches.
7. Botifarra Blanca and Botifarra Negra
These are white and black sausages, respectively, characteristic for Catalonia. You can't make the Catalonian stew Escudella without them.
8. Chorizo de Teruel
As the name suggests, this sausage is characteristic for Teruel. It's a type of sausage made from pork, bacon, salt and numerous spices.
Made from pork mixed with salt, black pepper and paprika. It's used mainly to make sandwiches.
A Catalan meat delicacy, shaped like a whip, from whence comes its name as well.