A flagship and hearty dish from Asturias, Spain. The Cachopo consists of two large veal fillets stuffed with Serrano ham and melted cheese, then breaded and fried to perfection. It is renowned for its juicy interior and its signature golden, crunchy crust.

Cachopo

Cordon Bleu is a classic culinary dish consisting of a flattened meat escalope (traditionally veal, though chicken is more common today) filled with cooked ham and cheese (frequently Gruyère). It is breaded and cooked until golden and crispy. It can be prepared by baking or frying, and is often served with sides such as salad, rice, or French fries.

Grobe Leberwurst is a German liver sausage that’s ground more coarsely and is common across different parts of the country. Unlike feine Leberwurst, which is smooth and spreadable, this version has more noticeable chunks of meat and fat, giving it a stronger flavour and a more rustic texture.

Grobe Leberwurst

Lyoner is a type of cooked sausage from Germany that’s especially popular in the southern regions, as well as in Rhineland-Palatinate and Saarland. In other parts of the country, it’s also known as Fleischwurst.

Even though the name might make it sound like it comes from Lyon in France, the way it’s made today is very much German.

Lyoner

Gelbwurst is a classic sausage from Bavaria and Franconia in southern Germany. It’s a type of cooked sausage, known for its mild flavor, soft texture, and its distinctive pale yellow color.

The name literally means “yellow sausage,” and it comes from the color of the casing. Back in the day, the outer layer was actually dyed yellow using saffron, which is how it got its name in the first place.

Leberwurst is a traditional German sausage made with finely ground liver. You’ll usually find it in two styles: one that’s a bit chunkier and more rustic (grobe Leberwurst), and another that’s smooth and creamy (feine Leberwurst). It’s part of the cooked sausage family and is made by mixing liver with bacon, meat, fat, and spices like thyme or marjoram, which give it its distinctive flavor.

Most versions contain around 10 to 15 percent liver. That balance is key because it keeps the texture smooth and easy to spread while also preventing the flavor from becoming too strong. It’s designed to be enjoyed on bread or crackers, since adding more liver would make it taste overpowering and less pleasant to eat.

Leberwurst