Meats

Chorizo is not only one of Despaña’s best-selling products, but it's our very own brand made here in NY, and how we got our start! From our humble ...

The mini chorizo is a bite-sized “cocktail link” – perfect for canapés. Made with the same high-quality ingredients of our regular sized chorizos b...

Thin Spanish-Style Sausage, typical of the regions of Navarra, Aragon and the Basque Country. Despaña Brand Chistorra is made with pork,Pimentón De...

Available in Mild or Spicy variety, this dry-cured pork sausage is made with sweet Pimentón de la Vera and imported spices. It’s all-natural with n...

This is a mild dry-cured chorizo sausage, and available in both mild and spicy varieties. Made with all natural pork meat, this chorizo is seasoned...

This is a mild dry-cured chorizo sausage, and available in both mild and spicy varieties. Made with all natural pork meat, this chorizo is seasoned...

Dry Cured Pork Sausage. Typical of the regions of Salamanca, Segovia, and Valladolid, we make our own brand of Cantimpalo using thickly ground pork...

Ready to be sliced and eaten, the primary difference between Chorizo and Salchichón is that we do not use Pimentón de La Vera in this recipe. Our D...

Our morcilla is the undiscovered gem among the products we manufacture. Using our Asturian family recipe, we take great care in blending spices, se...

Spicy Sausage. For those who like it hot! This is the hottest of our chorizos because we use a higher concentration of Pimentón de la Vera picante....

Spanish Style Black Pudding & Rice Sausage. Morcilla ʺblackʺ sausage is very popular throughout Spain and an important part of many classic Spa...

Semi-Soft Cured Sausage. Sobrasada, is the most typical recipe from Mallorca and best enjoyed when spread on crusty bread then toasted until it get...

Catalonian-Style Sausage. Butifarra is a mild and soft, juicy sausage that is very typical of the Catalonian region of Spain. Seasoned with black p...

Catalonian Brand Sausage. Fuet is a very typical pork sausage from Vic in Cataluña. This one is made in the United States. It is a dry-cured sausag...

Whole dry-cured Ibérico chorizo made with Ibérico pork and smoky paprika. Ibérico chorizo is made from a special breed of pig that is indigenous to...

Whole Dry Cured Ibérico Pork Sausage. Dry Cured Ibérico Pork Sausage. Salchichçn Ibérico is simply seasoned with sea salt and black pepper and allo...

Sliced dry-cured Ibérico chorizo. Made from a special breed of pig indigenous to Spain, Fermín’s dry-cured Ibérico chorizo combines smoky paprika a...

Dry Cured Ibérico Pork Sausage. Fermín’s salchichon Ibérico is simply seasoned with sea salt and black pepper and allowed to cure in the pure mount...

Acorn-fed ham. 100% Ibérico Bellota ham is the king of all hams due to its flavor, quality, and making process. The Ibérico pig is a special breed,...

Sliced Ibérico Ham. The pigs used for Fermín's jamón ibérico are a special breed, indigenous to Spain. Raised in Spain and fed a diet of high-quali...

Iberico Acorn Fed Dry Cured Pork Loin. Made from a special breed of pig indigenous to Spain, Fermín rubs the pork loin with salt, wild mountain ore...

Serrano Dry Cured Pork Loin. Ready to eat slices of pork loin that have been cured with garlic and smoked pimenton paprika for a full savory flavor...

Dry-cured and aged for 36 months. Paleta is the front leg of pig which is thinner that the hind leg. The meat is firmer with a more intense flavor ...

Boneless Ham Shoulder made from Bellota quality. Paleta is the front leg of pig which is thinner that the hind leg. The meat is firmer with a more ...

Dry-cured Jamón Serrano. Aged from 22 - 24 months. Jamón Serrano is one of the pillars of Spanish gastronomy and culture. Serrano ham is a type of ...

Sliced Ibérico Ham. Raised in Spain and fed a diet of high-quality grain, these pigs produce a jamón that is ruby red in color, rich in flavor with...

Sliced Ibérico shoulder Ham. Raised in Spain and fed a diet of high-quality grain, these pigs produce a jamón that is ruby red in color, rich in fl...

Sobrasada, a spreadable sausage made from Iberico pork; Best enjoyed when spread on crusty bread then toasted until it gets slightly melted. We lov...

This is a mild dry-cured chorizo sausage made with all natural pork meat, this chorizo is seasoned with a higher concentration of sweet smoked Pime...

Dry Cured Ibérico Salchicon is simply seasoned with sea salt and black pepper and allowed to cure in the pure mountain air for weeks. Unlike choriz...

This is a mild dry-cured chorizo sausage made with all natural pork meat, seasoned with a higher concentration of sweet smoked Pimentón, giving th...

Whole dry-cured Iberian loin (lomo) is made from the meat of free-range Ibérico pigs, a unique breed. A slow curing process in the singular microc...