Salchichon sausage is a traditional dry-cured sausage. The meat is blended with pepper, nutmeg and other spices. Salchichon sausage tends not to be very spicy, with a slightly creamy texture. This Iberico salchichon is larger than the salchichon vela and perfect for slicing and eating as a tapa.
Useful information: Salchichon cular is cured for up to 12 weeks and is ready to eat straight from the pack. It can be sliced and used for tapas or you can use it in cooking – great on pizza with rocket and a milder alternative to chorizo in pasta dishes. Unopened it will last for up to 12 months. Once opened store out of the fridge in a dry environment at room temperature (larders are perfect!). Hang up using the attached string and wrap a bit of foil over the cut end. The salchichon will last for up to 6- 8 weeks after opening.