Salchichón

salchichón

What it is

Where chorizo takes pimentón, salchichón takes whole black peppercorns and nothing red at all — often the same meat, the same cellar, separated by that one decision. The Vic version, from Catalonia, carries an IGP and cures right through the cold winter of the Plana de Vic.

In the kitchen

Serve it at 18 to 20 °C, cut on a slight bias about 2 mm thick; fridge-cold, the fat is opaque and mute. Peel the casing back only as far as you are cutting.

Goes with

Manchego Olive oil Marcona almond Oloroso Tomato Black pepper Quince paste

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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