An historic tradition

Sarta de chorizo

welcome food

Before the visitor finishes sitting down at the table the host has already placed a good plate of sliced chorizo on it. In this way the relationship that is established between the guest who arrives and the host who receives him takes on a familiar, homey character.

A mandatory glass of Rioja wine will promote conversation and dialog.

Historia chorizo IGP
Bocadillo de chorizo

Chorizo, king of the sandwich

There is no better lunch or snack than a simple, delicious chorizo sandwich. So easy: slices of chorizo between slices of bread. A tasty meal for children and adults. Many generations have snacked on a chorizo sandwich because their mothers and grandmothers knew that it provided the necessary nutrients for the proper nourishment of children and young people. Quality, naturalness and health on bread.

Bocadillo de chorizo

The utensils

The ongoing industrialization of the Chorizo Riojano manufacturing process has made most of the tools that were used for the slaughter of the pig and the elaboration of the sausages obsolete.

For the slaughter

Slaughter bench: Pigs for slaughter were taken, with great effort, to these wooden benches where the butcher cut their jugular with a long knife to exsanguinate them.

For production

Each Rioja home possesses the utensils to produce the products from the slaughter. All types of knives, cleavers, bowls and containers, meat choppers and mixers, manual stuffers, cooking pots, containers for the spices…

For preservation

The small industry that developed tools was important, but just as important was the manufacture of pots, jars and tubs that preserved them as long as possible to preserve all their nutritional properties and characteristic aroma and flavor.

Instrumental para la elaboración de chorizo
Cerdo sobre una valla
Utensilio para la elaboración de chorizo
Utensilio para la elaboración de chorizo
Utensilio para la elaboración de chorizo
La matanza, tradición antigua

The slaughter feast

The slaughter became a social act, which on the one hand was intended to reinforce the ties of family membership to the group or community of residence and on the other showed the group ability to process a large amount of food, transform it and store it in a manner that would make it available during the year.