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Charlito's Cocina Sobrasada


charlitos cocina sobrasada meats
Charlito's Cocina Sobrasada
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  • Pork
  • by Charlito's Cocina
  • United States

This versatile ground pork spread—similar in texture to pâté or ‘nduja—can bring a spicy punch to your next meal or cheese spread. Rich and savory, Charlito’s Cocina Sobrasada is made with heritage breed pork, smoky pimentón, and garlic. It’s also infused with apple-based gin, imparting a unique complexity to its profile. Delectable on its own, it’s also great to keep on hand for livening eggs, veggies, and stews. We love it spread on warm bread and topped with Peppadews.

“To enjoy this very spreadable sobrasada, put it on sourdough and add goat cheese.”
Murray’s Cheesemonger – New York, NY
Pork, Sea Salt, Paprika, Garlic, Gin, Celery Extract, Cane Sugar, Lactic Acid Starter Culture
  • Sobrasada dates back to the Middle Ages and has its roots in Mallorca, Spain. The sausages are made by seasoning chopped pork with local paprika, made on the island with locally-grown peppers, and curing in the sea-salt air.
  • It has a softer texture than other sausages, making it ideal spread onto toast or crostini – perhaps with a drizzle of Murray’s Wildflower Honey for an elegant app.
  • In Spain, Sobrasada is a popular topping for cocas, a flatbread beloved in Catalonia.
  • Since 2011, Charlito’s Cocina has prided itself on creating the highest quality cured foods using time-honored family recipes.
  • Drawing inspiration from curing traditions of Southern Europe, particularly Spain, Charlito’s Cocina also prides itself on being part of the diverse gastronomical landscape of its native Queens, New York.
  • Using simple, organic ingredients, products are made by hand in small batches—with dry-cured salami being their specialty.
  • Ingredient accountability means that they don’t use words like “spices” or “natural flavors” on their labels in order to give full transparency to their customers.
  • Charlito’s Cocina was founded by Charles Samuel Wekselbaum.
  • Wekselbaum was raised in New York City in a Cuban-, Jewish-American household.
  • He was given the nickname “Charlito” during his childhood.
  • Charlito’s Cocina was named to honor his family’s history and diverse food culture. 
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