When I talk about Salchichón sausage, you surely know what food I mean. In our peninsula it is very typical, but outside it it is the great unknown. Many tourists confuse it with fuet or longaniza since the composition and preparation are very similar, but they are three totally different traditional sausages.
If you want more information about these sausages, do not hesitate to consult our website, but in this article we are going to focus on the sausage and everything that surrounds it.
What is salami?
Salchichón sausage is a type of cured sausages of Greek and Roman origin. It is made from lean pork and some bacon content. In addition to the pork, it is seasoned with salt and some spices such as pepper, nutmeg, cloves or coriander.
As a curious fact, the Salchichón sausage is not used much in dishes of Spanish gastronomy. However, it is very typical in the composition of sandwiches, or as tapas.
In addition, the most recognized is the one produced in Spain, although other European countries also make it, as in the case of Italy, but its name is quite different. In the neighboring country it is called salami.
How do they make this sausage?
To make this type of sausage, first you must chop the mass formed by the lean meat of the pork and ground bacon. Once these two ingredients have been minced, it is seasoned with salt and some spices, such as pepper (whether ground or not), nutmeg, coriander and cloves.
Subsequently, it is left to soften for about a day, and once the twenty-four hours have passed, it is stuffed into a cow or pig instinct to later hang it and go to the drying phase.
This curing procedure is carried out in spaces where the temperature can be controlled and, in this way, be smoked or simply dried in the open air for a couple of days.
Easy and simple! Dont you think?
Variants of the traditional salchichón
Despite the fact that the vast majority think that salami comes only from pork, this sausage is quite a surprise because it can also be made from other types of meat. Below we will show you the different variants and their details, you can also check them on our website.
Pork sausage
It is the most typical and common that we will find in the food market. As we have explained before, it comes from pork with the seasoning of salt and pepper.
Wild boar sausage
Wild boar sausage is made in the same way as pork sausage, but the fat of the pork is used combined with the fat of the wild boar. As it is a wild game, it does not have as much fat as pork and its meat is drier, which is why they combine the two types of meat. It is characterized by its somewhat strong flavor.
If you are daring and you are interested in trying it, do not hesitate to consult here.
Venison sausage
This type of sausage combined with deer meat is characterized by its pink color and an intense aroma. In addition, it has a smooth and attractive flavor, differentiated from other salami. It is low in calories and cholesterol. It is recommended to store in a cool and dry place without direct exposure to sunlight.
What are you waiting for to make your palate fall in love? Check our website.
Turkey sausage
Turkey salami is one of the healthiest cold cuts that exists, in terms of nutritional levels we mean. As the name suggests, it comes from turkey. It is a low-fat meat and is a perfect alternative to pork.
Types of Salchichón sausage
Within the Spanish geography, we can find different types of Salchichón sausage. At Gastronomic Spain we are going to make you an expert in this cured cold meat. Next, we will show you the different types that exist.
Salchichón de Vic
This type of sausage is Catalan, also called Llonganissa de Vic. It is made throughout Catalonia, especially in the Barcelona and Gerona region, but is consumed throughout Spain. It has a Protected Geographical Indication of the Catalan city of Vich.
It is made from pork ham, which is the leanest part of the animal and is possibly the best-known sausage in our country.
Iberian sausage
Its origin comes from provinces such as Extremadura and Salamanca. As its name indicates, its meat comes from the Iberian pig. It is a cured sausage with a strong character. Its production is based on 100% quality Iberian meat. In addition, it is a very versatile food since it is rich in flavor and quite affordable.
Cular salami
Many times you have heard the term ‘’ cular ’’, but you have never known its meaning or what it refers to. This term refers to the casing that stuffs the ingredients of the pepperoni, and corresponds to the final part of the pig’s intestine.
As it is a sausage of greater caliber than the others, its curing process is different and, therefore, the result is different, since pieces that oscillate between 800 and 1,200 grams are obtained.
Difference between salami and fuet
Many of you surely confuse these two sausages. They really look quite alike, although they are not the same, nor do they have the same preparation.
The main difference is that the sausage is thicker and larger than the fuet. For the same reason, its healing process is considerably longer. In addition, it has more seasonings than fuet.
But if you are a lover of fuet and want to investigate more about this irresistible snack and all its variants, in Gastronomic Spain we have prepared an article with great detail. Click here.
Where do you sell Salchichón sausage?
Do you live abroad and don’t know where to buy a quality Salchichón sausage? We are your salvation!
In Gastronomic Spain you will find all kinds of salchichones, such as sausages, as well as many other typical Spanish products that you want to eat so much and you cannot find in any supermarket.
Travel through our website and we assure you that you will be delighted with the discovery that you are going to make. And you’re in luck, because shipments are FREE throughout Europe.
This is soooo easy!
