The complete directory
11 foods match this view. Search local names, narrow the map, or follow a category.
Andorra
Secallona
Traditional Andorran cured sausage; one of the most typical Andorran cured meats; made by local producers like Els Escaubells and Cal Jordi; dry-cured pork sausage with a distinctive flavor from the Pyrenean air; served on cheese and charcuterie boards; found at bordes and restaurants; the cured sausage of Andorra;.
Spain
Morcilla
Spanish blood sausage made with pork blood, fat, onions, and fillers like rice or breadcrumbs, with many regional varieties.
Castile and León, Spain
Morcilla de Burgos
The famous blood sausage from Burgos, made with rice, pork blood, onion, fat, and spices, protected by a PGI designation.
Catalonia, Spain
Botifarra
A Catalan fresh sausage with many varieties, including botifarra negra (blood) and botifarra de ceba (with onion), often grilled and served with white beans.
Basque Country, Spain
Chistorra
A thin, fast-cured sausage from Navarre and the Basque Country, seasoned with garlic and paprika, typically fried or grilled and served as a tapa.
Colombia
Colombian pork sausage seasoned with garlic, paprika, and cumin, grilled or fried. Served with arepa, lime, and aji, it is a staple of picadas and bandeja paisa. The air-dried, intensely garlicky chorizo santarrosano of Santander is the benchmark version.
Galicia, Spain
Androlla
A traditional Galician semi-dry sausage made from pork spare ribs, skins, garlic, oregano, and pimenton, smoked and dried, then cooked before eating.
Argentina
Chorizo a la parrilla
A fresh pork and beef sausage seasoned with paprika, garlic, and oregano, grilled until charred outside and juicy inside. The backbone of the asado and the choripán.
Argentina
A long, fresh Argentine pork sausage seasoned with garlic, paprika, and pepper, grilled or pan-fried. Used in picadas, pizzas (calabresa), and asado platters.
Balearic Islands, Spain
Sobrasada de Mallorca
A soft, spreadable cured sausage from Mallorca, made with ground pork, paprika, and spices, with a bright red color and PGI protection.
Argentina
Morcilla dulce
A sweet variation of Argentine blood sausage made with raisins, sugar, and sometimes pine nuts or apples. It is grilled and served as part of the asado's offal course.