Salchichón

Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking, or some combination.^[1] It is made with pork, although some recipes use other meats including ox, veal, or horse.^[1]

Salchichón

Wild boar salchichón
Course	Sausage
Place of origin	Spanish
Main ingredients	pork, salt, pepper, nutmeg, oregano, and garlic
Media: Salchichón

Sliced salchichón

Picos ibéricos of Jabugo: salchichón sausage served with bread sticks

Left to right: pâté de Ibérico, salchichón, and chorizo

Preparation

The meat and fat are chopped in thin bits, seasoned with salt, pepper, nutmeg, oregano, and garlic, and then inserted in thick natural pork intestines. Curing can be done for up to three months.

Regional variations

In Puerto Rico, salchichón is a smoked summer sausage similar in some ways to Genoa salami, an unsmoked Italian dry sausage. The salami is made of beef liver, heart, tripe, and pork fat and meat. It is often seasoned with salt, vinegar, whole black peppercorns, and smoked paprika.

See also

• Saucisson, a similar sausage from France
• Chorizo, a similar food

References

1. The Art of Making Fermented Sausages page 218 Stanley Marianski, Adam Marianski 2009

Further reading

• Spanish Wikipedia Salchichón article, has much more detail