salchichón
{{Short description|Spanish summer sausage}}
{{italic title}}
{{Infobox food
| name = Salchichón
| image = Salchichón de jabalí.jpg
| caption = Wild boar salchichón
| alternate_name =
| country = Spanish
| region =
| creator =
| course = Sausage
| served =
| main_ingredient = pork, salt, pepper, nutmeg, oregano, and garlic
| variations =
| calories =
| other =
}}
File:Bar Pepito, Pentonville, London (4752901966).jpg
File:Tapas de ibéricos - correoscar.jpg de Ibérico, salchichón, and chorizo]]
Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking, or some combination.[https://books.google.com/books?isbn=0982426712 The Art of Making Fermented Sausages] page 218 Stanley Marianski, Adam Marianski 2009 It is made with pork, although some recipes use other meats including ox, veal, or horse.
Preparation
Regional variations
{{Unreferenced section|date=February 2020}}
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
References
{{Reflist}}
Further reading
- Spanish Wikipedia Salchichón article, has much more detail
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