Cash & Carry Barcelona are professional exporters of Quality Charcuterie into the UK & Ireland.
We are associated with leading producers of hams from Spain, Italy and other European locations guaranteeing the best quality at competitive prices. Most of our products can be found in the top restaurants in the world being utilised by Michelin star chefs.
Contact the Cash & Carry Barcelona for information in obtaining such fine products for your business.
Spain
France
Italy
Portugal
Greece
Spanish Charcuterie
Spain is renowned for its rich and diverse charcuterie tradition, offering a variety of cured meats that reflect the country’s culinary heritage and regional diversity. Spanish charcuterie is celebrated for its intense flavours, artisanal production methods, and high-quality ingredients. Here are some of the most notable Spanish charcuterie items:
• Jamón Ibérico: Often considered the pinnacle of Spanish charcuterie, Jamón Ibérico is a premium cured ham made from Iberian pigs. These pigs are often fed a diet of acorns, which gives the ham its distinctive, rich flavour and marbled texture. The curing process can take up to four years, resulting in a delicacy that is both savoury and melt-in-your-mouth.
• Chorizo: This is a smoky and spicy cured sausage made from pork, seasoned with paprika (pimentón), garlic, and salt. Chorizo comes in many varieties, from sweet to spicy, and is a staple in Spanish cuisine, often enjoyed sliced on its own or used in cooking.
• Salchichón: Similar to chorizo but milder, Salchichón is a cured sausage made from pork, seasoned with black pepper and other spices. It has a firm texture and a delicate, slightly tangy flavor.
• Lomo: This is a cured pork tenderloin, seasoned with garlic, sea salt, and smoked paprika. Lomo is known for its lean, tender texture and robust flavour, making it a popular choice for charcuterie boards.
• Morcilla: A type of blood sausage, Morcilla is made from pork blood, rice, onions, and spices. It has a rich, earthy flavour and is often used in traditional Spanish dishes like stews and tapas.
In addition to these meats, a Spanish charcuterie board often includes a selection of cheeses, olives, and nuts to complement the flavours. Popular cheeses include Manchego, a firm and nutty cheese made from sheep’s milk, and Mahón, a cow’s milk cheese with a tangy taste.
Spanish charcuterie is not just about the meats; it’s about the experience of sharing and enjoying these delicacies with friends and family, often accompanied by a good glass of wine. The tradition of charcuterie in Spain is a testament to the country’s rich culinary history and its passion for high-quality, flavourful food
French Charcuterie
French charcuterie is a celebrated culinary tradition that encompasses a wide range of cured meats and prepared meat products. The term “charcuterie” comes from the French words “chair” (flesh) and “cuit” (cooked), and it originally referred to shops specialising in the preparation of pork and offal. Today, French charcuterie is an art form that includes a variety of meats, each with unique flavours and textures.
• Saucisson: This is a dry-cured sausage typically made from pork and seasoned with garlic, salt, and other spices. Saucisson sec is a popular variety, known for its firm texture and rich flavour.
• Pâté: A mixture of seasoned ground meat and fat, pâté is often spreadable and can be made from various meats, including pork, duck, and chicken. It is commonly enjoyed on bread or crackers.
• Terrine: Similar to pâté but often coarser, terrine is cooked in a loaf-shaped mold and can include a variety of ingredients such as meat, vegetables, and herbs.
• Rillettes: This is a type of spreadable meat paste made from pork or duck that is slow-cooked until tender and then shredded and mixed with fat. It has a rich, savory flavour and is typically enjoyed on bread.
• Jambon de Bayonne: A type of dry-cured ham from the Basque region, Jambon de Bayonne is known for its delicate flavour and smooth texture. It is often sliced thin and served as an appetizer.
• Boudin: A type of sausage, boudin comes in various forms, including boudin blanc (white sausage) made from pork, milk, and bread, and boudin noir (black sausage) made from pork blood and spices.
A traditional French charcuterie board is not just about the meats; it also includes a variety of accompaniments such as cheeses, crusty bread, fresh and dried fruits, nuts, and tangy cornichons or pickles. This combination of flavours and textures creates a delightful and satisfying experience..
French charcuterie is more than just food; it is a cultural tradition that showcases the country’s respect for high-quality ingredients and artisanal techniques. Whether enjoyed as part of a casual gathering or a formal meal, French charcuterie offers a taste of France’s rich culinary heritage.
Italian Charcuterie
Italian charcuterie, known as “salumi,” is a cornerstone of Italy’s rich culinary tradition. It encompasses a wide variety of cured meats, each with unique flavours and textures that reflect the diverse regions of Italy. Here are some of the most notable Italian charcuterie items:
• Prosciutto: This is one of the most famous Italian cured meats, made from the hind leg of a pig and aged for several months. Prosciutto di Parma and Prosciutto di San Daniele are two of the most renowned varieties, known for their delicate, sweet flavour and melt-in-your-mouth texture.
• Salami: A broad category of cured sausages, salami is made from ground pork and seasoned with various spices. Varieties include Salame Milano, which is mild and finely ground, and Salame Toscano, which is coarser and more robust in flavour.
• Mortadella: Originating from Bologna, mortadella is a large, smooth-textured sausage made from finely ground pork, flavoured with spices, and often studded with pistachios. It has a mild, slightly sweet flavor.
• Coppa: Also known as capocollo, this cured meat is made from the neck or shoulder of the pig. It is seasoned with red or white wine, garlic, and a variety of herbs and spices, then dry-cured. Coppa has a rich, savoury flavour and a tender texture.
• Bresaola: A unique charcuterie item, bresaola is made from lean beef that is salted and air-dried. It has a deep red color and a delicate, slightly sweet flavour. It is typically sliced very thin and served with a drizzle of olive oil and a squeeze of lemon.
• Pancetta: This is Italian bacon made from pork belly that is seasoned and dry-cured. It can be enjoyed both cooked and uncooked, adding a rich, savoury flavour to dishes.
An Italian charcuterie board, or “tagliere,” often includes a variety of these meats, accompanied by cheeses, olives, nuts, and bread. The selection of meats and accompaniments can vary greatly depending on the region, showcasing the local specialties and traditional methods of preparation.
Italian charcuterie is not just about the meats; it’s about the experience of sharing and enjoying these delicacies with friends and family, often accompanied by a good glass of wine. This tradition highlights Italy’s passion for high-quality, flavourful food and its rich gastronomic heritage.
Portuguese Charcuterie
Portuguese charcuterie, known as “enchidos,” is a vital part of the country’s culinary heritage. These cured meats are celebrated for their rich flavours, traditional preparation methods, and regional diversity. Here are some of the most notable Portuguese charcuterie items:
• Chouriço: One of the most popular Portuguese sausages, chouriço is made from pork and seasoned with paprika, garlic, and wine. It is then smoked to develop its distinctive flavour. Variations include chouriço de abóbora (with pumpkin) and chouriço doce (sweet chouriço with blood and honey) from different regions.
• Linguiça: A slender sausage made from pork, garlic, and spices. Linguiça can be spicy and is often enjoyed grilled or fried. It is popular not only in Portugal but also in Brazil and other parts of the world.
• Alheira: Originating from the northern regions of Portugal, alheira is made from a mixture of meats, bread, garlic, and olive oil. It was traditionally created by Jewish communities as a pork-free sausage. Today, it is enjoyed by all and is often grilled or fried.
• Morcela: A type of blood sausage, morcela is made from pork blood, rice, and spices. It has a rich, earthy flavour and is often used in traditional dishes like cozido à portuguesa (Portuguese stew).
• Farinheira: Made from pork fat, flour, and spices, farinheira has a unique flavour and is typically smoked. It is often used in soups and stews or enjoyed on its own.
• Paio: A dry-cured sausage made from pork loin, seasoned with garlic and paprika. Paio has a firm texture and a mild, slightly sweet flavour.
A traditional Portuguese charcuterie board often includes a variety of these sausages, accompanied by local cheeses, olives, and bread. The selection of meats and accompaniments can vary greatly depending on the region, showcasing the local specialties and traditional methods of preparation.
Portuguese charcuterie is not just about the meats; it’s about the experience of sharing and enjoying these delicacies with friends and family, often accompanied by a good glass of wine. This tradition highlights Portugal’s passion for high-quality, flavourful food and its rich gastronomic heritage.
Greek Charcuterie
Greek charcuterie, known as ” αλλαντικά” (allantika), is a delightful aspect of Greece’s rich culinary tradition. It features a variety of cured meats and sausages that reflect the diverse flavours and regional specialties of the country. Here are some of the most notable Greek charcuterie items:
• Loukaniko: This is a traditional Greek sausage made from pork or lamb, flavoured with orange zest, fennel seeds, and various herbs. Loukaniko is often grilled or fried and enjoyed as part of a meze platter.
• Pastourma: A highly seasoned, air-dried cured beef, pastourma is coated with a thick layer of spices, including fenugreek, garlic, and paprika. It has a robust, spicy flavour and is typically sliced thin and served as an appetizer.
• Soutzouki: A type of spicy sausage made from beef or lamb, soutzouki is seasoned with cumin, garlic, and other spices. It has a dense texture and is often enjoyed grilled or sliced thinly as part of a charcuterie board.
• Apaki: Originating from Crete, apaki is a smoked pork loin marinated in vinegar and herbs before being smoked. It has a rich, smoky flavour and is often served in thin slices.
• Syglino: A traditional cured pork from the Mani region, syglino is smoked with aromatic herbs and often preserved in olive oil. It has a distinctive smoky and slightly tangy flavour.
A Greek charcuterie board is typically complemented by a variety of other traditional Greek foods, such as:
• Greek Cheeses: Feta, kasseri, and halloumi are popular choices, each offering unique textures and flavours. Feta is crumbly and tangy, kasseri is semi-hard and mild, and halloumi is perfect for grilling.
• Olives: Kalamata olives, known for their rich, fruity taste, are a staple, along with green olives and stuffed varieties..
• Fresh Fruits and Nuts: Figs, grapes, almonds, and walnuts add a sweet and crunchy contrast to the savoury meats.
• Bread and Pita: Slices of crusty bread or warm pita are essential for enjoying the various spreads and cheeses.
Greek charcuterie is not just about the meats; it’s about creating a harmonious blend of flavours and textures that celebrate the Mediterranean diet. Whether enjoyed as part of a casual gathering or a festive occasion, Greek charcuterie offers a taste of Greece’s rich culinary heritage.
Geographical indications and quality schemes explained
Protected designation of origin (PDO)
Product names registered as PDO are those that have the strongest links to the place in which they are made.
- Products: food, agricultural products and wines.
- Specifications: Every part of the production, processing and preparation process must take place in the specific region. For wines, this means that the grapes have to come exclusively from the geographical area where the wine is made.
- Example: Kalamata olive oil PDO is entirely produced in the region of Kalamata in Greece, using olive varieties from that area.
- Label: mandatory for food and agricultural products, optional for wine.
Protected geographical indication (PGI)
PGI emphasises the relationship between the specific geographic region and the name of the product, where a particular quality, reputation or other characteristic is essentially attributable to its geographical origin.
- Products: food, agricultural products and wines.
- Specifications: For most products, at least one of the stages of production, processing or preparation takes place in the region. In the case of wine, this means that at least 85% of the grapes used have to come exclusively from the geographical area where the wine is actually made.
- Example: Westfälischer Knochenschinken PGI ham is produced in Westphalia using age-old techniques, but the meat used does not exclusively come from animals born and reared in that specific region of Germany.
- Label: mandatory for food, agricultural products, optional for wines.
Traditional speciality guaranteed
TSG highlights the traditional aspects, such as the way the product is made or its composition, without being linked to a specific geographical area. The name of a product being registered as a TSG protects it against falsification and misuse.
- Products: food and agricultural products.
- Example: Gueuze TSG is a traditional beer obtained by spontaneous fermentation. It is generally produced in and around Brussels, Belgium. Nonetheless, being a TSG, its production method is protected but it could be produced somewhere else.
- Label: mandatory for all products.