Salchichón de jabalí

Salchichón de jabalí

Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination. It is often made with Iberico pork, although some recipes use other meats including ox, veal or horse.
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 three months.

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