Salchichón
 Wild boar salchichón | |
| Course | Sausage |
|---|---|
| Place of origin | Spanish |
| Main ingredients | pork, salt, pepper, nutmeg, oregano, and garlic |
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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]
Preparation[edit]
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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.
Regional variations[edit]
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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.
See also[edit]
References[edit]
- ^ a b The Art of Making Fermented Sausages page 218 Stanley Marianski, Adam Marianski 2009
Further reading[edit]
- Spanish Wikipedia Salchichón article, has much more detail