The Spanish product, which is also very spicy, is produced from smoked pork that is dry-cured. Both are seasoned with chiles, garlic, paprikas (either dulce (sweet) or picante (hot) giving two distinct flavours) eaten raw or variously. The most typical Spanish sausage, heavily scented with paprika and garlic. These Mexican- or Spanish-style coarse-textured fresh pork sausages are available in well-stocked grocery stores and Latin markets.