Salchichón
 Wild boar salchichón | |
| Course | Sausage |
|---|---|
| Place of origin | Spanish |
| Main ingredients | pork, salt, pepper, nutmeg, oregano, and garlic |
 Cookbook: Salchichón  Media: Salchichón | |
Sliced salchichón
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Picos ibéricos of Jabugo: salchichón sausage served with bread sticks
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.
See also
- Saucisson, a similar sausage from France
References
- 1 2 The Art of Making Fermented Sausages page 218 Stanley Marianski, Adam Marianski 2009
Further reading
- Spanish Wikipedia Salchichón article, has much more detail
This article is issued from Wikipedia - version of the 11/5/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.