Salchichon sausage

Salchichon sausage belongs to the old Spanish meat tradition, which this country is so proud of. And in fact, you can't help but admire the excellent taste of this raw sausage, in which you can feel the fragrant notes of garlic and the spiciness of black pepper. Such taste properties are due to the use of high quality raw materials, in particular selected chilled meat, in the manufacture of salchichon sausage.

In general, in industrial production, the technology of preparing all raw sausages provides for prolonged drying, and not smoking or boiling. The latter methods of manufacture can be attributed to less expensive and not so refined varieties of sausages than salchichon sausage.

Salchichon sausage is often covered with a thin layer of white mold, which does not mean at all that the meat product is spoiled, but, on the contrary, indicates its high quality. The fact is that in the direct process of ripening on sausage, salchichon appears this characteristic white mold, which is easy to remove using an olive rag wetted in oil. The calorie content of salchichon sausage is 351 kcal per 100 grams.

Foodies in many countries appreciate this meat product, which many centuries ago was eaten by the inhabitants of Catalonia and Navarre. Salchichon sausage is still made today according to recipes that have passed the time test. This high-quality chopped meat-based sausage is produced with a lot of garlic added to give the black pepper peas, as well as salt, a pungent and special spice.

Unlike choriso sausage, which also consists of chopped minced meat, this type of sausage does not include paprika. And in order to emphasize the characteristic taste of salchichon sausage, it is often produced in sprinkles of cheese, nuts or coriander.

The most popular types of salchichon sausage are:



iberico made from black Iberian pig meat,

habali, based on wild boar meat seasoned with allspice,

venado, the main component of which is wild deer meat.



Salchichon sausage, similar to choriso, is used to prepare national dishes - all kinds of chowder and stew or eaten simply as a snack. Salchichon sausage, like many other products of this kind, is cut into thin transverse slices, slightly deflecting the knife, which gives the cut a more appetising and attractive appearance.

Culinary art has a considerable number of various recipes, where salchichon sausage is used as one of the obligatory ingredients of delicious dishes. Moreover, these are not only endless sandwiches and snacks, but also much more complex meals - pizzas, salads, casseroles and many others