These plump little cocktail sausages are always a crowd-pleaser - the perfect size to add to a paella or pot of beans. For a classic and dead-simple tapa, simmer them in red wine, spear them with toothpicks, and serve with crusty bread. Or just grill them up and eat as-is. Delicious! Cantimpalitos are semi-cured, so they do need to be cooked before serving. Approx. 48 links. California USA. 1lb package.