Maker Β· Zaandam, recipes from Spain Β· Meat
La Cordobesa
Spanish chorizo and salami, spun and dried in Zaandam for well over 35 years. There's also a line of 100% beef, so everyone at the table can eat Spanish sausage.
The story
Who's behind it
La Cordobesa has been making Spanish dry sausage in Zaandam for over 35 years: chorizo and salami to Spanish recipes, minced, seasoned and dried in house. The manager is Susan de Wette. Since 1 September 2024 the brand has been part of meat processor Gilles, so ordering and delivery run more smoothly and the range stays reliably in stock.
Alongside its own sausage, La Cordobesa sources part of the range from Spain and Italy, such as serrano ham. What matters most for you is the own line: a consistent flavour, a consistent thickness and reliable delivery.
The range
Within one spice profile there's plenty of choice: chorizo Rosario in dulce and pikant, chorizo Burgos, chorizo con queso with cheese mixed through, plus smoked versions (ahumado). That gives you variety on your menu from one supplier.
There's also chorizo and salami made from 100% beef. That's rare. It lets you serve Spanish flavours to guests who skip pork, with the same smoked, paprika-seasoned base that chorizo is built on. Handy for a mixed group or a pork-free menu.
The spicy salchichas come in packs of 30, 50 grams each: small fresh sausages that go straight onto the plancha or BBQ.
In your kitchen
Fry chorizo until the red paprika fat releases and use that fat as your base: through rice, over a baked potato, or to start your sofrito.
Put chorizo con queso and salami aperitivo on a warm snack board and let the rest of the range follow in Spanish style. Give the beef line a fixed spot on your menu, so every table can order chorizo. With dulce next to pikant you match the heat to your dish.
Chefβs tip
Fry the chorizo until the red paprika fat releases and catch it. Use that oil through your rice or to start your sofrito.
How to use it
Ideas for your menu
Chorizo con queso, warm grilled
Quick on the plancha so the cheese starts to pull. On grilled bread with a drizzle of honey or next to patatas bravas.
Spicy salchichas from the plancha
Small fresh sausages of 50 grams, straight onto the BBQ or plancha.
Chorizo Rosario dulce in rice or stew
Chop into pieces and fry until the fat releases, then let rice, chickpeas or white beans cook in it.
Salami aperitivo on the snacks board
Sliced thin with olives and manchego. Small format, handy to serve per table.
For your menu
βSpanish chorizo from La Cordobesa in Zaandam, smoked and seasoned with paprika.β
Products from La Cordobesa
What we carry from this maker
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.