Considered the Spanish version of the Italian salami and the French saucisson, the salchichon is a mixture of lean pork meat, bacon, salt, oregano, and peppercorns, made into sausages and dried in open air in a cool and dry place. This one is made with Iberico pork, to give it a deeper more complex flavor.
Serving Suggestion: Take it out from the refrigerator and thaw for 2-3 minutes. Remove from packaging and serve in a charcuterie platter. No need to cook or reheat.
