SALCHICHÓN ESPAÑOL
The Product
A popular, dry-cured Spanish sausage, similar to salami, made from finely chopped pork (sometimes mixed with other meats like ox or veal) seasoned with salt, black pepper, garlic, oregano, and nutmeg, then stuffed into casings and cured for months, resulting in a savory, peppery flavor, often enjoyed sliced with bread and wine.
Origin & Terroir
Traditional throughout Spain, with regional variations in seasoning. Unlike chorizo, salchichón contains no paprika, instead featuring black pepper as its primary spice.
How to Enjoy
Slice thin for tapas or sandwiches. The peppery, garlicky flavor pairs well with manchego cheese, olives, and Spanish wines - particularly crisp whites or light reds.
Did You Know?
Salchichón is often described as Spain's answer to Italian salami. The name comes from Latin 'salsicium' (salted meat). It's Spain's second most popular cured sausage after chorizo.