Tostada con Sobrasada
Mallorca's open-faced answer to its spreadable cured-pork sausage: sobrassada knifed onto hot toast and laced with honey, the sobrassada amb mel the island eats for breakfast.
Bocadillo de Embutido
Bocadillo de Sobrasada
Mallorca's spreadable cured pork sausage, brick-red with pimentón and too soft to slice, knifed cold onto crusty bread or warmed molten and threaded with island honey.
Bocadillo de Sobrasada con Miel
Sobrasada with honey bocadillo; the sweet-savory combination is classic.
Bocadillo de Salchichón
Salchichón bocadillo; cured pork sausage similar to salami, flavored with black pepper (not paprika like chorizo).
Bocadillo de Morcilla
Slaughter-morning food settled into the bars: morcilla de Burgos, more onion than anything else and bound with rice, seared in thick coins until the cut faces crisp, packed hot into a split barra.
Bocadillo de Morcilla de Burgos
The place-locked, IGP-protected morcilla bocadillo: rice-bound Burgos blood sausage seared into rounds on a split barra, with a strip of fried red pepper, also stood on bread as the cojonuda.
Bocadillo de Morcilla de Burgos
Burgos blood sausage bocadillo; rice-based morcilla, smoky and rich.
Bocadillo de Longaniza Valenciana
Valencian longaniza bocadillo; regional white sausage.
Bocadillo de Longaniza de Aragón
Aragonese longaniza bocadillo; regional cured sausage.
Bocadillo de Lomo
The leanest cured pork in Spain, a whole loin rubbed with pimenton and dried in its casing, laid shaved-thin in a crusty barra. The bocadillo de lomo stands or falls on a single skill: the slice.
Bocadillo de Lomo con Queso
Cured loin with cheese bocadillo; often with manchego.
Bocadillo de Lomo a la Plancha
Grilled pork loin bocadillo; fresh loin sliced thin, quickly grilled.
Bocadillo de Fuet
Fuet bocadillo; thin Catalan cured sausage, dry and slightly tangy.
Bocadillo de Farinato
Farinato is a sausage made mostly of breadcrumbs and lard, not meat, perfumed with anise. It has to be fried to exist, and a fried egg is the glue that keeps the crumbly filling inside the roll.
Bocadillo de Compango
The word compango means, in old Latin, the thing that goes with bread. The bocadillo de compango sends it home: the smoked chorizo, morcilla and lacón of an Asturian fabada loaded into a barra.
Bocadillo de Chorizo
Chorizo bocadillo; Spanish cured pork sausage seasoned with pimentón (smoked paprika) and garlic. Can be sliced (curado) or grilled/fried...
Bocadillo de Chorizo Frito
Fresh chorizo coins shallow-fried until they pool deep orange grease, the bread dredged through it. The bocadillo de chorizo frito is home-kitchen merienda food about cooked fat and soaked bread.
Bocadillo de Chorizo de Teror
Teror chorizo bocadillo; soft, spreadable chorizo from Gran Canaria.
Bocadillo de Chorizo Curado
Cured chorizo bocadillo; firm, sliced cured sausage with intense paprika flavor.
Bocadillo de Chorizo a la Plancha
The bocadillo de chorizo a la plancha is fresh chorizo griddled skin-off until its pimenton-orange fat bleeds onto the steel and soaks back into the barra: the eastern-Spain bar almuerzo.
Bocadillo de Chistorra
Chistorra bocadillo; thin, fresh chorizo-style sausage from Basque Country/Navarra, typically grilled.
Bocadillo de Chistorra Navarra
A thin pork coil heavy with paprika fat, griddled until it crackles and folded into a barra. The chistorra was made slim on purpose so it cured in days, the first sausage off the Navarrese pig.
Bocadillo de Butifarra
A coil of raw Catalan butifarra cooks to order over coals, then goes into a split barra with allioli or a smear of pa amb tomàquet. The portable reading of butifarra amb mongetes.
Bocadillo de Butifarra con Mongetes
Grilled butifarra with white beans in bocadillo.