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Salchichón facts for kids

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Salchichón de jabalí.jpg
Wild boar salchichón
Course Sausage
Place of origin Spanish
Main ingredients pork, salt, pepper, nutmeg, oregano, and garlic
Sliced salchichón
Bar Pepito, Pentonville, London (4752901966)
Picos ibéricos of Jabugo: salchichón sausage served with bread sticks
Tapas de ibéricos - correoscar
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.


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.

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