Spanish and Portuguese Sausages Make the Meal

Jacqueline Raposo

“There’s a real depth of quality in the pantry of the Iberian Peninsula that just rocks,” begins Andy Nusser of New York City’s Casa Mono. “It’s primarily because of the superiority of the pigs bred there.” Nusser may be a bit biased—he’s Spanish born—but it’s not only chefs from across the water who defend the regional products on their menus.

The tradition perfected by artisans and high-end exporters...