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Salchichón de jabalí.jpg
Wild boar salchichón
Place of originSpanish
Main ingredientspork, salt, pepper, nutmeg, oregano, and garlic
Sliced salchichón
Picos ibéricos of Jabugo: salchichón sausage served with bread sticks
Pâté de ibérico, salchichón and chorizo

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] 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.

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

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

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