La Boqueria Salchicon (approx 2.5kg)

Salchichon is the rival to the French saucisson. From both sides of the border the origin of this regional salami is disputed. It is a dry-cured sausage made from coarsely ground pork. The fat is not separated, leaving distinctive white chunks in the finished sausage, before being blended with pepper, nutmeg, and other spices. Salchichon sausage tends to be very spicy, with a slightly creamy texture from the fat.

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