What is cantimpalos?

Cantimpalo is a type of dry cured sausage (Spanish: embutido) originating from the province of Segovia, in the Castile and León region of Spain. It's known for its distinctive flavor, derived primarily from paprika.

Here are some key characteristics:

• Ingredients: Typically made from a mixture of lean pork and pork fat, seasoned generously with paprika, salt, garlic, and other spices. The quality of the pork is crucial to the final product.
• Flavor Profile: Cantimpalo has a rich, smoky, and slightly spicy flavor due to the paprika. The flavor can vary depending on the specific blend of spices used.
• Texture: It has a firm but slightly yielding texture, making it easy to slice.
• Production: The curing process is essential for developing the characteristic flavor and texture. Cantimpalo is typically air-dried for several weeks or months.
• Uses: It is commonly eaten as a tapa, in sandwiches, or as an ingredient in stews and other dishes. It is also often served with cheese and bread as part of a charcuterie board.
• Protected Geographical Indication (PGI): Cantimpalo has a Protected Geographical Indication, which means that only sausages produced in the designated geographical area (the province of Segovia) and following specific traditional methods can be sold under that name. This ensures the quality and authenticity of the product.