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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

Preparation

This section does not cite any sources. (February 2020)

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

This section does not cite any sources. (February 2020)

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

References

Further reading

• Spanish Wikipedia Salchichón article, has much more detail

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