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Spicy smoked paprika from the La Vera valley in Western Spain is the key flavor to this delicious dry cured sausage. Garlic, pork and salt are the only other ingredients to this all natural sausage. It is not flaming hot as you might expect in some Mexican cuisine, but rather, spicy. These classic pork chorizos are seasoned with hot smoked Spani...
This mild chorizo sausage is made by Palacios from an old family recipe. This all natural dry cured pork sausage is seasoned with sweet smoked paprika from Extremadura -- pimentón de la Vera dulce. It contains no nitrates or nitrites or any other preservative. The key to Spanish chorizo is the incredibly flavorful smoked paprika, which sets it a...
Ortiz Boquerones: an exquisite taste which makes them unique. Hand-filleted one by one and marinated in white wine vinegar.
White Tuna in Olive Oil
Blood Sausage with Onions
Mackerel Fillets in Extra Virgin Olive Oil
Jamon serrrano is the spanish cousin of Prosciutto. This dry cured leg of pork is subtle and slightly sweet, sliced thin and ready to eat. For our Serrano, we usually select a leaner cut and younger age, this results in a tender alternative to our reserve prosciutto.
The king of all cured meats! An aged shoulder of the "Pata Negra" pig, similar to a wild boar, which live in open areas and are raised on a diet of Acorns.
Classic dry cured, Italian style pork salame with whole fennel seed, garlic and wine. Great for a antipasto dishes or on sandwiches.
Made with New Belgium® Fat Tire® Beer, this brat has a distinct crisp beer flavor. The beer is added directly to the coarse ground pork and spices, allowing the flavor to permeate the whole brat.