Salchichón facts for kids

Quick facts for kids
Salchichón

Wild boar salchichón
Course	Sausage
Place of origin	Spanish
Main ingredients	pork, 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. It is made with pork, although some recipes use other meats including ox, veal or horse.

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. 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.