So, I brought a bunch of food items back from Barcelona. I figured that a plane flight would double as a blast in the refrigerator… also I should make use of the EU custom rules before they end up being removed in two years time.
Eating these things will cover a few posts and today’s one will be looking at two things I sampled the evening after I landed back in the UK.
I’ve said it before on this blog when talking about the black scabbardfish – but I love it when I order some food and the person feels that they have to make sure I know what I am getting. For these sausages I had a very friendly man at La Botifarreria de Santa Maria double-checking that I knew these sausages were sweet.
Well I can certainly understand why he felt the need to give me this warning. When I first read that these are sweet sausages (a favourite of Salvador Dali) contain lemon and honey I, like most people would, imagined this being a regular sausage with a sweeter element than I am used to.
Instead… this is a sausage that tastes like a savoury lemon marmalade wrapped in a sausage skin. There is so much sugar in this that the skin actually started to caramelise as I was frying it. Here’s the thing though, I quite liked it – it’s just that I was really taken aback by the weirdness of this being an actual sausage. Then again, if Dali considered this as a favourite food I really should have questioned how ordinary it would be.
One other thing that is kinda cool about this sausage is how local this is to the northern region of Catalonia. I only really lucked out because I found a specialist butcher because I could find nowhere else in Barcelona that sold these. Apparently they are relatively unknown south of Girona, which would have made this near impossible to cross off if not for some selective Googling.
This chorizo, on the other hand, was far easier to find with a few stands in La Boqueria having it for sale. With this name it has to have come from the La Rioja region of Spain and, as with most chorizo, is available as either sweet (dulche) or spicy (picante) as dictated by the type of paprika used in the production.
Having tasted this I think I inadvertently picked up the dulche variety. Not a bad thing though as it really prevented the garlic used in the chorizo from being completely overpowered by the paprika.
Did I notice a massive difference between this and other chorizos that I have sampled in the past? Well I think I still prefer the bellota because of the greater complexity in flavour, but this is still one of the better chorizos I have tried.