Marta Fernández Guadaño
Updated Sunday, March 31, 2024-01:01
OSA
'Viande e charcuterie', announces the launch of the tasting menu at OSA, Sara Peral
and
Jorge Muñoz
's restaurant
that, without having turned one year old, is already collecting awards—including double Sol from the Repsol Guide and a Michelin star. With that section, these young chefs launched their proposal in April 2023 in a chalet in the Ribera del Manzanares. His collection of charcuterie pieces made in his kitchen is based on recipes—often recovered from tradition—which include different meats, which, in some cases, are desalted in a wine or liquor. "We have different animals and different cures," the chef clarifies before starting her explanations in front of the diner. It is, really, a collection. Examples?
Rooster from the Huesca area whose meat is used - boneless - 100%, distributed between the thighs and the neck - in the shape of a sausage
-, with maturation for a month and a half;
scarlet tongue of pork cured in salt and garnacha
, which goes through the smoking that OSA has on its exterior using olive wood;
pheasant sausage
, with pork fat and Armagnac, dried for a month; 'coppa' (pork head) desalted in fine wine and cured with a layer of peppers for two months. Peral, Muñoz or a member of their team come out to the room with their table of homemade sausages in whole pieces, while they are placed already cut on the table, before completing them with a detailed explanation to the diners.
Ribera del Manzanares, 123. Madrid
Tel.: 670 83 55 07
https://osarestaurante.com
Menus: €150 and €180
Rural
It is the carnivorous 'alter ego' of Estimar or, in other words, the new restaurant by
Rafa Zafra and
Ricardo Acquista
, who convey the philosophy of their seafood restaurant with Anna Gotanegra - with the chef
Alberto Pacheco
as a partner. In this 'Estimar de carne', the entrance already gives clues, since a counter with refrigerators shows a collection of sausages from different suppliers, such as
Joselito
or
Cinco Jotas
. His letter includes, in fact, a specific section called 'The Charcuterie', which is divided between the pieces 'with DO' and 'without DO'. It is the formula with which Zafra and his team plan to combine products from large houses or origins—sobrasada from Cal Rovira, chosco from Tineo, mortadella from Bologna...—, with their own sausages made by them—just like they make pâtés— .
Marquis of Cubas, 8. Madrid
https://www.restauranterural.com
Price: €70-€120
Lakasa
The famous 'kasero' cold cuts of tripe with pumpkin seeds from Lakasa.
'Kasero' cold cuts of tripe with pumpkin seeds, announces with its own 'jargon' the menu of
César Martín
and
Marina Launay
's restaurant , a modern eatery format with traditional roots, in the Chamberí neighborhood. "Without even realizing it, over the years our tripe cold cuts have become a classic among 'Lakarta' starters. It is a cold cut that comes from a tripe stew prepared in the traditional way," Lakasa points out. The recipe includes tripe, beef hands and snout, ham hock, chorizo, bay leaf and thyme, among other ingredients. In addition, this business always has "The 'Berkel' sausage of the day", cut to order with this precision machine. By the way, Martín also makes his own country pâté with guinea fowl and pickled mushrooms.
Plaza Descubridor Diego de Ordás, 1. Madrid
Tel. 915 338 715 / 626 933 081
https://lakasa.es
Price: €55-75
The Garriga
White sausage sandwich from La Garriga.
A jewel that has been operating in Madrid for more than five decades in the Cusco area, like the project of the
Pedró and Subirats
families , under a model that was absolutely innovative in its day, as it combines a delicatessen shop with tasting in the same space. For starters,
their fresh homemade sausages are outrageously good
; They can be bought to take away or ordered within the chapter that is the hallmark of La Garriga: the sandwiches. Hot or cold, they are made on a continuous schedule with sausages from different trusted suppliers of this business and can be accompanied by their wine cellar, cava and champagne. There is no better breakfast than your sandwich—with tomato spread—of white or black sausage.
Paseo de la Castellana, 153. Madrid
Tel.: 915 700 139
https://www.lagarriga.com
Price: from €5
House 28
Casa 28 has opted to preserve the old sign of the premises: 'Butcher shop and sausage shop'
An old butcher shop converted into a carnivore bar. The sign on its façade makes its past clear, in fact, since for more than a century
this location housed a 'butcher shop and sausage shop' for three generations in the Malasaña neighborhood
. Until five years ago, it was converted into a modern concept around meat and sausages. With some element preserved from its past - such as the marble counter now on the walls or the old hooks to hang the meat -, pieces of charcuterie and cuts from different suppliers follow one another - from time to time, with a piece served expressly for Casa 28—.
El Capricho
has special prominence
, with products such as cured tongue or cured meat. In any case, its sausage menu, with Iberian pork also very present, is displayed on a refrigerated counter since, at the same time, it is for sale.
Holy Spirit. 28. Madrid
Price: from €20 to €45
Octavio Grocery
A market delicatessen has led to the creation of a brand that includes a grocery-dining room. Octavio's delicatessen opened in 1970 in the San Antón market, with a selection of cheeses, hams, cold cuts and gourmet products. From there it grew to the Barceló market and
online
sales
, while the remodeling of San Antón kept its stall expanded and modernized — there they have more than 300 references of cheeses, Iberian products, cured meats and other products such as Norwegian salmon or
foie
. Furthermore, in recent years, this saga in two generations has added Ultramarinos Octavio on Cea Bermúdez Street, a place where you can shop but also sit down to have breakfast or eat a menu dominated by charcuterie and cheese, on boards, toasts or hot recipes.
Cea Bermúdez, 54. Madrid
Tel.: 915 65 32 32
https://lacharcuteriadeoctavio.com
Price: €15-€35
Joselito's
Joselito's Iberian secret escalope.
"Iberian 'gastro' boutique", this business located in the Salamanca neighborhood is presented. The Iberian pork producer that is in its sixth generation, with headquarters in Guijuelo, has in Joselito's its double concept of store and bistro format. With
continuous hours from first thing in the morning
, it is possible to have breakfast, lunch, snack, dinner or snacks between meals. Its menu represents the specialization of the Gómez family, with an authentic decline around Iberian pork products. That means trying hams from different vintages or pieces of charcuterie such as
coppa
- a common sausage in Italy that Joselito was a pioneer in making in Spain - freshly cut or in delicious sandwiches - they are launching some new ones right now. But also hot recipes with fresh Montonera meats (such as the crunchy Joselito secret escalope, with shoulder and Zamorano cheese) or those that include their sausages.
Velázquez, 30. Madrid
Tel.: 923 580 375
https://www.joselito.com/es/joselitos
Price: from €6-7
More Gourmets / Carrasco
Iberian ham from Carrasco Guijuelo.
It is a stall in the San Miguel market that is the result of the alliance between the family business
Carrasco Guijuelo
, dedicated to the production of Iberian pork since 1895, and the Catalan firm in three generations of Mas
,
a saga of charcuteros from Barcelona. It is one of the points of this central and tourist square in Madrid that achieves the most sales, thanks to an offer that allows you to buy to take away or to taste
in situ
at the central tables of San Miguel. The offer? Iberian ham and other meat derivatives such as salchichón or chorizo from Carrasco, along with fuet, sausage or sausage from Mas Gourmets.
San Miguel Market. Plaza San Miguel, s/n. Positions 2-4.
Tel.: 91 541 14 14
https://masfoodlovers.com
Price: from €6-7
The Miajón of Los Castúos
Terrace of El Miajón de los Castúos.
Four decades guarantee this family business. From a store specializing in Extremaduran agri-food products opened at the end of 1993 in Infanta Mercedes - today, it is no longer operational - it evolved in 2003 to an establishment on Serrano Street, which assumes the "double aspect of sales and tasting", always under the rule of "a demanding selection of these products, emphasizing their artisanal character, quality and their differentiating characteristics." Their
selection of Extremaduran charcuterie (ham, loin, chorizo or acorn-fed salchichón)
has quality and, sometimes, specific references was El Miajón de Los Castúos. On the menu, there are options such as Iberian cheek in its meat and vegetable juice. In July 2010, they opened another establishment on Paseo de la Habana, under a
gourmet
store concept . In addition, it has
online
sales .
Serrano, 220. Madrid
Tel.: 91 411 66 47
https://www.elmiajon.com
Price: €20-45
Marcelino Wines & Ultraporcinos
Sausages hanging at Marcelino Vinos & Ultraporcinos.
"Ultraporcine tavern" or a modern concept inspired by a traditional bar where sausages are served. With triple headquarters in Chamberí, Rosales and Serrano, Marcelino, Vinos & Ultraporcinos aspires to be
"a place of worship for everyone who sees a pig and visualizes it stuffed
. "
His offer is equivalent to a popular butcher shop in Spain. "From Andalusia to Catalonia, passing through Extremadura, Castilla y León, the Balearic Islands...", their menu announces, with tables such as the so-called 'Andalusian', in reality with a varied mix of white sausage, blood sausage and acorn-fed chorizo; sausage portions; the so-called 'Pepes', hot rolls filled with different products; or something curious like the 'Verticales', which offer tastings around a type of sausage, for example, the chorizo one allows you to try a spicy one from León, others from Extremadura, a Galician one and a Mauco.
Caracas, 1. Madrid
Tel.: 910 55 83 53.
https://marcelinovinosyultraporcinos.com
Price: €10-€30