Salchichón Ibérico – Iberian Spiced Sausage

 

This might be one of the most complex bites of the iberian culture. It is not a regular sausage, it is a mixture of different iberian grounded meats mixed together with soft spices, wines or alcoholic beverages. Of course, these sausages get cured for a few months in the drying chambers.

Take a look at all the options available for you.

 


 

Fermín: Iberian Spiced Sausage / Salchichón Ibérico

 

61iDTs0vNRL. SL1500  - Salchichón Ibérico - Iberian Spiced Sausage

 

 


 

Covap: Acorn Fed Iberian Spiced Sausage / Salchichón Ibérico de Bellota

 

718QVcZrodL. SL1248  216x300 - Salchichón Ibérico - Iberian Spiced Sausage

 

 

 


 

Covap: Acorn Fed Iberian Spiced Sausage / Salchichón Ibérico de Bellota

 

61YCa91WMxL. SL1500  225x300 - Salchichón Ibérico - Iberian Spiced Sausage

 

 


 

Fermín: Acorn Fed Iberian Spiced Sausage / Salchichón Ibérico de Bellota

 

41On3ZGm9aL 300x300 - Salchichón Ibérico - Iberian Spiced Sausage

 

 

 


 

Fermin: Pre Sliced Iberian Spiced Sausage (no acorns) / Salchichón Ibérico Loncheado

3 Pack

 

81spWQCqkuL. SL1500  300x300 - Salchichón Ibérico - Iberian Spiced Sausage

 

 

 


How to Enjoy Salchichón Ibérico and Salchichón Ibérico de Bellota

As it happens with chorizo ibérico, this is an important fact that is better to be answered before tasting this delicacy.

 

Slicing Salchichón Ibérico

First of all, you should know how to slice it up. If you have the possibility of using a slicing machine, then there is no difficulty in adjusting the thickness of the slices. The only thing you will have to worry about is not hurting yourself with the blade.

If you have no slicing machine, then you will need to use a sharp knife, with the right dimensions to be handled properly. It is better not to use a serrated knife as it will somehow shred the cut in the piece.

A good trick to cut the Iberian salchichón better is to cut it when it is cold. It will be a little bit harder, but the cut will be more homogeneous and you will get beautiful slices.

As you may know, cured Iberian salchichón can be kept outside of the fridge for some time without any problem. It also depends on the climate features. If you live in a region with high humidity or temperature, then you should keep it better in the fridge from the first day. On the other hand, if you live in a region with cooler temperatures and not so humid, the salchichón will last longer outside of the fridge. The idea is to keep this spiced sausage in a dry and cool room to recreate the conditions in a curing chamber.

Now comes one of the key factors to enjoy properly this cold cut, the thickness of the slices. There is no perfect slice, it depends on your taste preferences of course. But it is commonly said that the thinner a slice gets, the easier it is to appreciate all its flavour. We are not talking about getting a transparent slice, that is too thin in our opinion. As a reference, you can visualise how thick a business card is. In our opinion, the slice should be as thick as a minimum of 1 business card and as a maximum of 3 business cards together.

 

Presentation of the Iberian Salchichón and Acorn Fed Iberian Salchichón

Once we have our slices ready, it is time to put them on a plate. The decoration and the way to display the slices is up to you, there is no written rule about that.

However there is somethig we recommend insistently. If you have different cold cuts to be eaten such as Iberian loin, salchichón or chorizo, it is better to use different plates and not mixing all of them in one. If you mix them in the same plate, the fats and the seasonings will be mixed in the same bite and the experience will not be optimal.

Besides, temperature is another key element that determines the taste of the cold cut. Above we said that slicing the salchichón would be easier if the piece is cold from the fridge. However when it comes to the moment of eating this delicacy, the best possible way to do it is at room temperature. As the temperature in each room is different from one place to another, we will say that a good temperature would be between 20ºC and 25ºC (68ºF – 77ºF).

 

Different Ways to Enjoy this Spanish Delicacy

We have been talking about how to slice it properly and eat it like an appetizer with other cold cuts, cheeses or tapas. But Iberian Salchichón is much more than that.

Unlike the Iberian Chorizo, the subtle and delicate flavour of Iberian Salchichón is easier to be replaced by the intense flavour of other ingredients. For that reason, it is not as common to use it in stews or casseroles.

However, you can enjoy this cold cut also in a good sandwich with some fresh tomatoes and an extra virgin olive oil.

Of course you can experiment and add it to some light soup or maybe to a gazpacho or salmorejo, or even to some of your own recipes. All things we know never existed until somebody created them, so now it is your time to try new possibilities.

We hope we gave you some ideas to improve the experience with your Acorn Fed or regular Iberian Salchichón.

Enjoy!

 

 


You might be interested in some other information about this delicacies:

Lomo Ibérico – Iberian Loin

Iberian Meat

How to carve Jamón Ibérico