Artisan Salchichón

Buying Artisan Salchichón at a good price

Salchichón is a traditional Spanish cold meat, characterised by the spices used in its preparation, in which pepper plays a major role. In Spain, this product is very usual and it is common to buy it whole, to be sliced to taste at home. Outside Spain, this cured meat takes a back seat to the Italian "salami", which gets all the attention.

Although at first glance salami and Salchichón may have similarities, the truth is that they are very different. Both are made from pork and are cured in natural casings in most cases. It is the processing and curing that makes them different. Unlike the Italian Salami, the mixture of lean and bacon is not so finely minced and you can tell the difference between the two at a glance.

This Artisan Salchichón that we offer you comes as a whole piece, weighing about 300 grams and vacuum-packed. It has a firm and juicy texture, a balanced delicacy.

We recommend buying this handmade salchichón. A Spanish food that is very difficult to find abroad. A clear reference of Aragonese gastronomy.

Artisan Salchichón

The ingredients used to make this cured sausage are: Lean pork and bacon, milk powder, salt, humectant, dextrin, dextrose, spices, acidity regulator E-575, aroma, garlic, maltodextrin, flavor enhancer E-621, stabilizers E-435, E-450, preservatives E-252, E-250, E-202, E-235, antioxidant E-392, coloring E-120.

Artisan Salchichón characteristics:

The Artisan Salchichón is produced by the ham and cold meat dryer Don Jate, of the company Vimar, which is located in the city of Teruel. This family company has been making traditional sausages from the province and top-quality Teruel hams for generations.

We present an artisan salchichón, produced by the Don Jate drying room of the Vimar company. A company from Teruel specialised in producing different artisan sausages and hams and shoulders of ham from Teruel. The Artisan Salchichón has an elongated and irregular shape, about 25 cm long, and as it is stuffed in natural casing, its thickness and shape mean that no two are alike. The casing of this cured meat can be eaten.

The sausage has a heterogeneous light brown to pinkish colour on the outside, which changes colour depending on the type of curing process it has undergone. Generally, this salchichón is cured once. The casing can be easily removed, but the skin can be eaten if desired. It has a firm texture although it is softer on the inside. The lean prevails over the pork fat, which is very easy to identify. In the mouth it has a pleasant taste, the pepper and other spices that flavour it can be easily identified.

Secadero Don Jate (Don Jate Curing Room) is characterised by the production of high-quality artisan hams and sausages. They have a unique aroma and savor. This Salchichón does not need to be cooked before consumption. It can be eaten as it is, as an aperitif or as a snack. It is a rich salchichón, with all the flavour of Teruel and that we recommend you buy to enjoy abroad, as it is a very difficult product to find outside Spain, it is delicious and has a very long shelf life.

280 gr. net weight (approximately)

Vacuum-packed

Don Jate