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Fuet is a thin dry-cured salami, traditionally cut into diagonal slices and intended for slicing as a starter or as tapas. Chorizo is a sausage distinctly flavoured with paprika (pimentón), available as a whole piece or in slices. Lomo is a whole cured pork loin, delicate and lean. Coppa is cured pork neck with more pronounced marbling of fat and a richer flavour.

The designation ibérico or de bellota on a product means it comes from the Iberian pig, in the latter case fattened on acorns - as with jamón, this is the highest-quality and most expensive version.

Types of cured meat - an overview

You will always find the exact composition, weight and meat content in the detail of the particular product.

Premium brands: Joselito and Cinco Jotas

Joselito and Cinco Jotas (5J) are among the most prestigious Spanish producers of Iberian cured meats, comparable in reputation with the finest producers of jamón. Their chorizo, coppa and lomo come from Iberian pigs raised on free pasture and fattened on acorns (bellota), which is reflected in a more complex, nutty flavour and a higher price than ordinary cured meats.

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