What is Salchichon? Salchichon is a Spanish cured sausage, similar to an Italian Salami. It is made with finely diced pork and pork fat and flavoured with pepper. This particular sausage is a cular meaning that the casing is a little larger and therefore requires a longer curing. The colour is a deep wine hue without the addition of the smoked pimento which makes the chorizo so distinctive. How do you serve Salchichon? Salchichon cular makes a great accompaniment to any Spanish charcuterie board adding a contrast to chorizo sausage. The salchichon can be thinly sliced into sandwiches or cut into chunks for salads and make an ideal tapas with slices of cured manchego and prickly guindilla peppers. How do you store Salchichon? Our Salchichon cular comes vacuum pac in 1-1.2kg pieces. Keep refrigerated. Serve at room temperature, sliced thinly. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 3 weeks.
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