nationwide (Vic, Catalonia) · Spain
Salchichón
Salchichón is a cured pork sausage seasoned with black pepper and spices but, unlike chorizo, no paprika — giving it a pale, marbled appearance. It descends from Roman-style peppered sausages and is made across Spain, with Vic in Catalonia producing the most famous version. It is air-cured and eaten thinly sliced.
Approximate, per several slices (~50g). Values vary by recipe and portion.
Where it comes from
Salchichón is a cured pork sausage seasoned with black pepper and spices but, unlike chorizo, no paprika — giving it a pale, marbled appearance. It descends from Roman-style peppered sausages and is made across Spain, with Vic in Catalonia producing the most famous version. It is air-cured and eaten thinly sliced.
Where to eat Salchichón
0 restaurants worldwide serve it.
The variants
Llonganissa de Vic IGP
Catalan salchichón cured in the cool Plana de Vic air.
Salchichón de Málaga
Andalusian style, wider and softer in texture.
Salchichón Ibérico
Made from acorn-fed Iberian pork for a richer cure.
Cook it yourself
- Salchichón
Salchichón is a patient, peppery cured sausage that relies on good pork, salt, coarse black pepper and time rather than paprika for its character. Making it at home is a curing project, best attempted in cool, humid conditions.