Spicy chorizo made with top-quality meats, selected. It is marketed vacuum packed with a controlled atmosphere.
The thread of good work
Manufacturing sausages is the answer that the mountain people found to meet the need to prolong the life of the food stored for months.
When the mountains received the first flakes of snow, everything was prepared for the sacrifice of the animal, the mixing of the blood with which the blood sausages were made, the toasted of the skin and its scraping, the careful separation of each piece, the airing of the meat, it’s mincing, and seasoning… all these tasks show a knowledge that lasts through time and that Sole y Goíta has brought to the present day.
In the fifties
Sole y Goíta began making sausages in the fifties of the last century in the tiny mountain town of Munilla, La Rioja (Spain). Once the meat was cut and minced, salt, garlic, and paprika, sweet or spicy, were added, and the dough was left to macerate for 24 hours from that unctuous and firm mixture and was cased.
Once made, the chorizos and salchichones (sausages) were placed in the “high” of the house, the driest and most airy place, where the windows were opened at night so that the dry cold of winter hardened the meat softly and slowly. An ember of oak firewood in brass pots prevented excessive humidity and added a very light smoky touch to the sausages.
Our arrival at the Plaza de Abastos Logroño
After these beginnings, the manufacturing of the sausage moved to the Plaza de Abastos de Logroño, where people continued to appreciate the brilliance of the strings of chorizo and salchichón and continued to purchase this food for their appetizers, snacks, stews, and even make the “pregnant buns” in which they inserted a piece of sausage into the freshly fermented dough to bake it in the oven. They also took them home to make their potatoes, to which a few pieces of chorizo brightened up and gave substance to the dish.
Our hallmarks
The years, the appreciation of the clients, and the changes in the way of making motivated that fifty years after the beginnings, a facility capable of carrying out the entire elaboration process in a precise, measured, and maintaining way of working from the beginning. Selected lean pork of the best quality to which is added bacon, salt, garlic, and paprika from La Vera, either sweet or spicy, airing the meat for 24 hours after adding the ingredients, stuffed in a natural casing, and maturing for a minimum of a month and a half and up to two months.
These have been and continue to be the hallmarks of the family.
The knowledge of tradition
Collecting the knowledge of tradition, Sole y Goíta has continued evolving to provide food and health to people and to prolong the thread of old recipes from the Sierra de Rioja.
Along with the traditional sweet or spicy paprika chorizos and salchichones, smoked cured meats, loins, or salchichones macerated with black paprika are made.
The people who buy them will continue to find a good complement for appetizers, tasty snacks, rich ingredients for different dishes, and also, the dedication of those who make them and the technique and knowledge that they have refined to this day.
Traditional sausages and cured meats
Traditional sausages and cured meats
Selected jerky. Gently smoked with oak and holm oak firewood for several months. An ancestral way this delicious meat. Vacuum packed with a controlled atmosphere.
Sausage made with top-quality meats, selected. It is marketed vacuum packed with a controlled atmosphere.
Chorizo made with top-quality meats, selected. It is marketed vacuum packed with a controlled atmosphere.
Spicy chorizo made with top-quality meats, selected. It is marketed vacuum packed with a controlled atmosphere.
7€
(per unit)
Selected jerky. Gently smoked with oak and holm oak firewood for several months. An ancestral way this delicious meat. Vacuum packed with a controlled atmosphere.
9€
(sachet of 100gr)
Sausage made with top-quality meats, selected. It is marketed vacuum packed with a controlled atmosphere.
7€
(per unit)
Chorizo made with top-quality meats, selected. It is marketed vacuum packed with a controlled atmosphere.
7€
(per unit)
Four generations of family tradition
Sole y Goita is a small family business dedicated to the breeding, processing and selling of our meats.
In the middle of nature, naturally.
