Salchichón

Salchichón

Wild boar salchichón
Course	Sausage
Place of origin	Spanish
Main ingredients	pork, salt, pepper, nutmeg, oregano, and garlic
Media: Salchichón

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]

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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.

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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.

• Saucisson, a similar sausage from France
• Chorizo, a similar food

• Spanish Wikipedia Salchichón article, has much more detail