COMPRAR EMBUTIDOS - Enrique Tomás

CURED MEATS

Spanish charcuterie is known worldwide for its exquisite cured meats and above all for its Iberian cured meats which, like Iberian ham, are unique and of excellent quality. When you buy Spanish charcuterie from Enrique Tomás, you get the best quality: our chorizo, salchichón and lomo are famous for their incomparable flavour and aroma. Once you have tasted them, it is very difficult to change them for others.

At Enrique Tomás we have several types of each, as well as longaniza and fuet, equally well known and appreciated for their delicious taste. These types of Spanish or Iberian sausages can be consumed in different ways and formats and here you will find them all.

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    LOMO

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    CHORIZO

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    SALCHICHÓN

LOMO

What is Lomo?

Lomo is a traditional Spanish cold cut that comes from the leanest part of the pig, seasoned with spices and slowly cured to enhance its flavor. Its production follows an artisanal process that highlights its tender texture and unmistakable aroma. Sourced from the best regions, it is an essential delicacy on any charcuterie board.

CHORIZO

What is Chorizo?

Chorizo is one of Spain's most iconic cold cuts, made from pork, paprika, and spices. Its curing process enhances its intense flavor and characteristic smoky aroma, making it a staple in Spanish cuisine.

SALCHICHÓN

What is Salchichón?

Salchichón is made from lean pork, seasoned with spices like pepper and nutmeg. Its slow curing gives it a firm texture and a mild yet complex flavor, making it perfect to enjoy at any time.

FREQUENTLY ASKED QUESTIONS

Where do the Spanish cured meats from Enrique Tomás come from?

From the best suppliers and producers of sau in the Iberian Peninsula, because we only want to offer the best raw material, the best quality to our customers.
Are our cured meats cooked?

No, none of our online sausages need to be cooked to be consumed, they are all cured and ready to eat without cooking. They can be used in already cooked dishes to accompany and garnish or to make sauces, such as chorizo, for example.
In what format can I buy Enrique Tomás Spanish cured meats?

In the online shop you will find them all in pieces of different sizes and weights or sliced in 80g sachets and vacuum-packed.
Can I store charcuterie outside the fridge?

If the cured meats are vacuum-packed and the ambient temperature is cool and constant, as it can be in a pantry, or in a cool, dry place, it is possible to keep them for several days, even weeks. Of course, the temperature should not fluctuate too much because sudden changes in temperature affect the vacuum packaging. Of course, always check the expiry date.

Likewise, when the vacuum is removed, it should be consumed completely within a few hours, otherwise it should be kept in the fridge, as it begins to lose its properties and oxidise when it comes into contact with air. It is best not to leave it in the fridge for many days, as it will lose aroma and taste intensity.
Is it bad for your health to eat Spanish cured meats?

As with everything in life, excesses are not usually good for anything, even in things that are a priori healthy, such as sport, if we overdo it, it can also harm us. The right measure is always the right thing to enjoy it without it harming us and giving us gastronomic and emotional pleasure: who doesn't enjoy a plate of good charcuterie, and if it has Iberian ham, even better?  Of course, always consult your doctor in case of doubt, specific pathology or diet that advises against it.

How best to eat Spanish charcuterie

The art of making sausages was born out of the need for preservation and, over time, became a gastronomic tradition.


In Spain, each region has developed its own sausages, influenced by the climate and the quality of the raw materials. Thanks to this evolution, the country is now one of the largest producers of jamón and Iberian sausages, with specialties like chorizo, salchichón, and lomo. Available in various formats, these products remain an essential delight on any table.