Don’t Get Confused! While salchichon comes from Spain, salami comes from Italy. But each one vary tremendously, depending on the quality, pig breed, seasoning and curing methods. Salchichon tend to be much thinner and narrower than salami, specially our 7oz format.
At Fermin, this little gem is made with the best quality of iberico pork meat, a natural breed from Spain. Seasoned with salt, nutmeg and black and white pepper, to enhance its wonderful flavor. Then it is cured for 60 days (tube) and 1 month (7oz format), using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
Our superb Iberico Salchichon is fully-cured but it ends having a slightly semi dry texture, softer than a chorizo. Unlike our chorizo, our salchichon is not seasoned with Spanish paprika, so the pure Iberico pork flavor shines through in each delicious bite! When cut open, it reveals delicate leathery meat speckled with pieces of fat and pepper which can be eaten plain or combined with bread and cheese like we do in Spain.
It requires no refrigeration or cooking. Sealed, salchichon can be stored in a cool dry place out of the light for up to one year or even more. Leftovers should be refrigerated.
It shows the pure Iberico pork flavor, making it shine on each delicious bite. It is flavorful, delicate and aromatic.
Remove from the casing, slice thinly (not too thin) and serve as you would any dry-cured sausage, by itself, on a tapa or on a charcuterie board with chorizo, loin, coppa and/or ham. You can also add Spanish cheeses like Manchego, Mahon or Murcia wine cheese or Ideazabal, among others. Marcona almonds and membrillo paste will do great too. Make sure you serve it with natural Spanish or French baguette without any added flavors. Shelf-stable. Keep cool and dry at 59°F (15°C).
High acid Spanish white wines or young and fruity structured red Spanish wines (Tempranillo Crianza).
Iberico Salchichon sliced 2oz, Iberico Salchichon 7oz and Iberico Acorn Fed Salchichon 16oz (tube), a better alternative if you want to slice in a machine.