Salchichón Spanish Sausage

Format

Origin

  • Iberian acorn campain sausage (1/4 piece)

    Made with meat from the slaughter of Iberian pig, stuffed into natural thick intestine skin and vacuum packed to ensure quality and conservation. Made with the most strick quality controls. The swine are bred freely with acorns (La Montanera). It is a flavoured delicious sausage.

    6,14 €
  • Iberian acorn campain sausage (1/2 piece)

    Made with meat from the slaughter of Iberian acorn pig, stuffed into natural thick intestine skin and vacuum packed to ensure quality and conservation.Ingredients: Lean Iberian acorn pig, salt, spices, dextrin, dextrose, lactose and sugar. Net weight approx.: 550g / 1,20 lbConserve between 0 º C and 5 º C.

    12,50 €
  • Iberian sausage and chorizo mix (400g / 14,1 Oz)

    Chorizo is a Spanish sausage made of the best fatfree pork, selected exclusively for the preparation of this Chorizo. The secret of its quality relies on the fresh meat, flavored with paprika and spice, according to old traditional culinary methods. The Salchichón is also made of the best quality fatfree pork, flavored with ground pepper with a delicious...

    8,64 €
  • Mix longaniza

    10,41 € In stock

    Mix longaniza

    This assortment consists of one whole piece of Catalan sausage with pepper and one whole piece of Catalan sausage from Vic. Both vacuum packed to ensure quality and conservation. Ideal to serve as an appetizer.Ingredients: Lean from Iberian acorn pig, salt, spices, red bell pepper, dextrin, lactose and soy derived protein.Net weight approx.: 500g / 1,10...

    10,41 €
  • Bellota 100% ibérico salchichón Salamanca knife carved

    The Salchichón is also made of the best quality fatfree pork, flavored with ground pepper with a delicious texture that melts in the mouth, according to traditional culinary methods and under the most strict quality control. It comes from the 100% iberian pigs, known by its special pleasant flavour, full of aromas.

    4,36 €
  • Bellota 100% ibérico salchichón Huelva knife carved

    The Salchichón is also made of the best quality fatfree pork, flavored with ground pepper with a delicious texture that melts in the mouth, according to traditional culinary methods and under the most strict quality control. It comes from the 100% iberian pigs, known by its special intense flavour, full of aromas.

    4,36 €
  • Bellota 100% ibérico salchichón Cáceres/Badajoz knife carved

    The Salchichón-sausage ibérico made of the best quality fatfree pork, flavored with ground pepper with a delicious texture that melts in the mouth, according to traditional culinary methods and under the most strict quality control. This sausage comes from the iberian pigs, known by its special flavour full of aromas.

    4,36 €
  • Bellota 100% ibérico salchichón Córdoba knife carved

    The Salchichón is also made of the best quality fatfree pork, flavored with ground pepper with a delicious texture that melts in the mouth, according to traditional culinary methods and under the most strict quality control. It comes from the 100% iberian pigs, known by its special flavour, full of aromas.

    4,36 €
  • Bellota 100% ibérico pack (Salamanca selection)

    320 grams (11,20 Oz) of cured meats that comes from 100% Iberian pigs fed with acorns during the montanera season and cured in Salamanca. Presented as an elegant pack that includes 4 vacuum-packed bags containing 80 grams (2,80 Oz) each each . The pack includes bellota 100% ibérico ham, lomo-loin, chorizo and salchichón-sausage from Salamanca It is...

    40,91 €
  • Bellota 100% ibérico pack (Huelva selection)

    320 grams (11,20 Oz) of cured meats that comes from 100% Iberian pigs fed with acorns during the montanera season and cured in Huelva. Presented as an elegant pack that includes 4 vacuum-packed bags containing 80 grams (2,80 Oz each) each . The pack includes bellota 100% ibérico ham, lomo-loin, chorizo and salchichón-sausage from Huelva. Without no doubt,...

    40,91 €
  • Bellota 100% ibérico pack (Cáceres/Badajoz selection)

    320 grams (11,20 Oz) of cured meats that comes from 100% Iberian pigs fed with acorns during the montanera season and cured in Cáceres/Badajoz. Presented as an elegant pack that includes 4 vacuum-packed packet containing 80 grams (2,80 Oz) eacheach . The pack includes bellota 100% ibérico ham, lomo-loin, chorizo and salchichón from Cáceres/Badajoz,...

    40,91 €
  • Bellota 100% ibérico pack (Córdoba selection)

    320 grams (11,20 Oz) of cured meats that come from 100% Iberian pigs fed with acorns during the montanera season and cured in Córdoba. Presented as an elegant pack that includes 4 vacuum-packed bags containing 80 grams (2,80 Oz) each each. The pack includes bellota 100% ibérico ham, Lomo-loin, chorizo and salchichón-sausage from Córdoba, where they have...

    40,91 €
  • Ibérico sliced selection

    Taste and enjoy our ibérico sliced selection: 2 bellota ibérico ham envelopes of 80g/2,80 Oz   2 ibérico loin envelopes of 80g/2,80 Oz   2 ibérico salchichón envelopes of 80g/2,80 Oz   2 ibérico chorizo envelopes of 80g/2,80 Oz 2 packages of Sevillanos sticks of 200 g/7 Oz 2 packages of Antequera muffin bread

    40,91 €
  • Fuet sticks

    7,68 € In stock

    Fuet sticks

    Mini handmade fuets typical of Catalonia with intense flavour. They have a small and elongated appearance and are perfect as an aperitif, accompaniment or as decoration for dishes.Ingredients: Meat of pig, lactose, milk powder, salt and pepper.Net weight approx.: 250g/8,80oz.Conserve in a fresh and dry place.

    7,68 €
  • Sausage from Vic

    9,05 € In stock

    Sausage from Vic

    Handmade Catalan sausage with a production process controlled under the Protected Geographical Indication "Llonganissa de Vic". Only meat companies located in the 28 towns in the Vic valley are allowed to use the name Vic Sausage, and they must comply with the EU Regulation’s strict content and quality requirements.   Ingredientes: Magro de cerdo, paleta...

    9,05 €
  • Fuet with pepper

    3,09 € In stock

    Fuet with pepper

    Typical cold meat from Catalonia, which is served as a starter or appetizer.Ingredients: Meat and bacon of pig, salt, milk protein, dextrin, lactose, and dextrose. No added dye or nitrites.Net weight: 250g / 8,80oz.Conserve in a fresh and dry place.

    3,09 €
  • Fuet extra without pepper and without gluten (250G / 8,80 OZ)

    Typical cold meat from Catalonia, which is served as a starter or appetizer.Ingredients: Meat and bacon of pig, salt, milk protein, dextrin, lactose, and dextrose. No added dye or nitrites.Net weight: 250g / 8,80 Oz.Conserve in a fresh and dry place.

    3,09 €
  • Iberico slices sausage

    The Salchichón is also made of the best quality fatfree pork, flavored with ground pepper with a delicious texture that melts in the mouth, according to traditional culinary methods and under the most strict quality control. It comes from the iberian pigs, known by its special flavour, full of aromas.

    1,80 €
  • Catalan sausage sliced

    Made with meat from the slaughter of white pig and vacuum packed to ensure quality and conservation. Hand-cut into thin slices and presented in easy-open bag.Ingredients: Lean of white pig, salt, spices, dextrin, dextrose, lactose and soy.Net weight: 100g / 3,50 OzConserve between 0 º C and 5 º C.

    1,80 €

It is well known the tradition in the elaboration or cured meats and sausages in the Iberian Peninsula. The Salchichon is a good example and essential part of it.

Since time immemorial, after the pig slaughter, the farmer separated the hog meats in three parts: the most valuable parts for cooking or grilling, the legs for the delicious "jamon" because of their size and long life, and finally the rest of less noble but also tender parts that could not be consumed right away but cured and have them ready anytime.

The Salchichon is a good example of the above: a mix of ground lean pork and bacon of the same animal. Then, spiced up with salt, pepper and a little ground nutmeg. We shall allow the mix to marinate for about a day before stuffing the hog casings.  At this stage, we shall decide whether we want to obtain a tasty, intense and long-lasting product and if so we will smoke it or, we prefer a more delicate and softer taste and if so, we will let it air cure.

There are many salchichon varieties all over the Peninsula. In fact, they are made also of deer or boar meat, or of mixed meats from different animals. The traditional way, that is using pork meat, comes from the Northern part of the Peninsula. Particularly in the Region of Osona (Catalonia) many types of salchichon are produced: fresh and cured longanizas, secallonas, etc…all of them are delicious, all of them taste different.

Unlike the chorizo, Salchichon is traditionally not used for culinary purposes. Usually, it is used in sandwiches or served in a whole piece, with a sharp knife to slice it as preferred.