Embuastur’s story begins with a group of farmers whose goal was to rescue authentic Asturian charcuterie from “ancient” recipes – producing traditional-style sausages as their predecessors would have done. This isn’t presented as nostalgia for its own sake: it’s the foundation for a consistently high standard.
A key reason we chose Embuastur is the way quality is integrated into their process. They describe using natural products without preservatives, smoking with oak firewood, and curing in a special microclimate – steps that directly shape flavour, aroma, and texture. That focus on method matters when you want products that feel genuinely artisanal, not merely “inspired by tradition”.
They also underline operational seriousness: Embuastur pairs that heritage with modern manufacturing and packaging techniques, while working within installations that meet quality standards for production and distribution. Their facilities are located in a natural environment at altitude, supporting the idea that conditions and craftsmanship work together rather than competing.
Embuastur’s Wild Boar Salami, Venison Salami and Oak Smoked Iberico Chorizo are three of Delicioso’s finest charcuterie items which continue to delight and satisfy customers througout the UK.