Not much is really needed when the meat is fresh and of high quality anyway. He says that this is the same as the original recipe which was founded all the way back in Medieval Europe. He doesn't put any other ingredients or spices in it. It's just uses pork, fat, salt and pepper. I think the secret to his recipe is that it's very basic. I have to say that it is one of the best sausages I have had, almost as good as the Swedish korv sausage I grew up eating. My friend actually makes his own salchichon sausage at home and I had the opportunity to taste it a couple of times.
But salchichon is as popular in Italy as it is in Spain apparently. I guess it's possible, I don't think there is any proof either way. But the method of making them and the quality and kind of meat is the same as salchichón.Ī friend of mine is of Italian origin and he claims salchichon sausage originated in Italy. The seasonings I remember being included in these off the top of my head are garlic, cinnamon, paprika, bell peppers and vinegar. I don't think nutmeg is used in chorizo or longaniza. Both of these are pork sausages like salchichón, I think the only variation is the seasonings. Salchichón sausage sounds a lot like two other Spanish sausages, chorizo and longaniza sausage. Pork sausages are popular all over Europe really, whereas beef and lamb sausages are more the norm in Eastern Mediterannean countries and the Middle East. I think sausages made from pig meat is quite popular in Spain. Their cuisines might be similar, but I'm pretty sure that salchichon is a Spanish You're right, those sausages are very similar. I've has salsiccia sausages with fennel seeds but I don't know if all salsiccia sausages are made that way.īoth Spain and Italy are Mediterranean countries and I'm sure the two cultures were influenced by one another. It's also the Spanish word for "sausage." The Italian version of salchichon is called "salsiccia" as far as I know.
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