Maker · Zaandam, recipes from Spain · Meat
La Cordobesa
Spanish chorizo and salami, spun and dried in Zaandam for well over 35 years. Plus a line of 100% beef, so you can serve Spanish flavors to guests who don't eat pork.
The story
Who's Behind It
La Cordobesa has been making Spanish dry sausage in Zaandam for over 35 years. Not an import under a Spanish name, but real production here: chorizo and salami to Spanish recipes, spun, seasoned and dried in house. Manager is Susan de Wette. Since September 1, 2024, the brand is part of meat processor Gilles, which means ordering and delivery runs tighter and the assortment stays stocked reliably.
Alongside their own sausage, La Cordobesa sources part of the shelf from Spain and Italy, like serrano ham. What counts for you is mainly the own line: a fixed flavor, a fixed thickness and a delivery reliability you rarely get with loose Spanish importers.
What Really Sets It Apart
Two things stand out. First is the breadth within one spice profile: chorizo Rosario in dulce and spicy, chorizo Burgos, chorizo con queso with cheese mixed through, plus smoked variants (ahumado). That way you build variety on your menu without hunting for a new supplier each time.
Second is chorizo and salami from 100% beef. That's rare. You serve Spanish flavors to guests who don't eat pork with that, without giving up on the smoked, paprika-seasoned base that chorizo is built on. For a mixed table or a menu without pork, that solves a real problem.
The salchichas spicy come per 30 of 50 grams: small fresh sausages that go straight onto the plancha or BBQ.
How You Stand Out with This
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. That's flavor you don't get from a bottle.
Set chorizo con queso and salami aperitivo on a warm snacks board and let the rest of the shelf run Spanish. Give the beef line a fixed spot on your menu, so you never have to say no to a pork-free table. And with dulce next to spicy, you dial the heat to fit your dish instead of the other way around.
Chef’s tip
Fry the chorizo until the red paprika fat releases and catch it. That oil often does more for your rice or sofrito than the sausage itself.
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. Simple dish, instantly recognizable Spanish.
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, ideal to serve per table.
For your menu
“Spanish chorizo from La Cordobesa in Zaandam, smoked and seasoned with paprika.”
Products from La Cordobesa
What we carry from this maker
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Taste it in your own kitchen
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