Traditional “Beret” shaped Basque Saucisson inspired by an ancient recipe from the mountain range between Spain & France. Australian pork with plenty of garlic & black peppercorn, produces a delicate, penicillium mould covered salami with over 3 months gentle cure
La Boqueria Bosquito - 200gm
Based on the foundation of a Salchichon salami, this particular embutido is made with the wild forest mushrooms collected in the hills around Cataluña. These mushrooms are dried and then rehydrated with Fino Shery. This forces the maturation to slowdown and create a long aromatic bouquet and a full flavoured palate reminiscing of the forest of northern Spain.
La Boqueria Cacao, Rum & Chilli Plano - 200gm
With a nod towards our cousins famous Mexican Mole dish, this flat shaped salami tantalises the taste buds with hints of molasses from the rum, fruity chilli notes and a slight bitter finish from the cacao.
La Boqueria Petit Fuet - 200gm
A Catalonian version of this delicious salami, sweet pork flavours, delicate spices, the most famous in Vic and Olot.
La Boqueria Spanish Salchichon - 200gm
Salchichon is the rival to the French saucisson. From both sides of the border the origin of this regional salami is disputed. It's Sweetness and Pepper notes are debated and fought over never truly coming to an agreement of which ever part of northern Spain or southern France this delight of embutido was born. All that is clear is that it's heady aroma has you reaching for the bottle of red and stick of bread as you gaze tending your sheep herd.