Chorizo & Spanish Charcuterie
Chorizo, salchichón, lomo, morcilla, sobrasada and chistorra from Spain: Ibérico de Bellota cured sausages and everyday favorites for cooking and tapas.
Spanish chorizo, salchichón and lomo
Embutidos are Spain's cured sausages and loins. Spanish chorizo, salchichón and lomo look alike on a board, but each is made differently.
Chorizo is pork seasoned with pimentón (Spanish paprika) and garlic, which gives it its red color. Our Goikoa (very mild heat) and Palacios (sweet, no heat) horseshoe chorizos (sarta) are $14.95 each. The Goikoa cooking chorizo, also $14.95, is made for beans, lentils and eggs.
Salchichón is a cured sausage seasoned with pepper rather than paprika, so it is paler. Lomo is not a sausage but a whole cured pork loin, lean and tender, sliced thin. Our Cinco Jotas lomo (1 lb, $139) comes from 100% Ibérico acorn-fed pigs.
Ibérico vs. non-Ibérico. Covap's Alta Expresión chorizo and salchichón are made from 100% Ibérico de Bellota pork: $29.95 for 6 oz, or $52.95 (chorizo) and $54.95 (salchichón) for 1 lb. Covap also makes a 6 oz morcilla (blood sausage) for the pan, $29.95. The Goikoa and Palacios chorizos are everyday chorizos that we do not sell as Ibérico, and they cost less per ounce. Our guide to Ibérico, Serrano and Bellota explains the labels.
For snacking, try the Goikoa mini chorizo bites (3 oz, $9.95) or the ready-to-eat chistorra (4 oz, $9.95).
Shipping. These embutidos travel refrigerated, so for now we deliver them to Florida addresses only, until our cold-chain packaging is in place. Orders of $250 or more ship free; otherwise the refrigerated flat rate is $24.95. See the shipping policy. Prices as of October 2026.
FAQ
What is the difference between chorizo and salchichón?
Chorizo is seasoned with paprika and garlic and is red. Salchichón is seasoned with pepper and is paler.
Should I cook chorizo or eat it as it is?
Our sarta chorizos, chistorra and mini bites are cured and ready to eat. The Goikoa cooking chorizo is also cured, but made to be browned for stews, beans and rice.
How do I store chorizo and other embutidos?
In the refrigerator, at 35-40 °F (2-4 °C). Once cut, wrap it tightly and finish it within the time on its product page (one to four weeks). Take it out 15-20 minutes before serving.
Is lomo the same as jamón?
No. Lomo is the cured loin, a lean cut, while jamón is the cured hind leg. Both are sliced thin.
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