Salchichón is a Spanishsummer 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]
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.
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.
^ abThe Art of Making Fermented Sausages page 218 Stanley Marianski, Adam Marianski 2009
Further readingedit
Spanish Wikipedia Salchichón article, has much more detail
February 16, 2024
salchichón, spanish, summer, sausage, that, made, smoking, drying, cooking, some, combination, made, with, pork, although, some, recipes, other, meats, including, veal, horse, wild, boar, salchichóncoursesausageplace, originspanishmain, ingredientspork, salt, . Salchichon 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 SalchichonWild boar salchichonCourseSausagePlace of originSpanishMain ingredientspork salt pepper nutmeg oregano and garlic Media SalchichonSliced salchichonPicos ibericos of Jabugo salchichon sausage served with bread sticksLeft to right pate de Iberico salchichon and chorizo Contents 1 Preparation 2 Regional variations 3 See also 4 References 5 Further readingPreparation editThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed February 2020 Learn how and when to remove this template message 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 editThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed February 2020 Learn how and when to remove this template message In Puerto Rico salchichon 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 editSaucisson a similar sausage from France Chorizo a similar foodReferences edit a b The Art of Making Fermented Sausages page 218 Stanley Marianski Adam Marianski 2009Further reading editSpanish Wikipedia Salchichon article has much more detail Retrieved from https en wikipedia org w index php title Salchichon amp oldid 1204074957, wikipedia, wiki, book, books, library,
