- Tasty sausage with black peppercorns
- Made with free-range pork and Spanish spices
- 2 inches thick
- Made in U.S. by Spanish native
- Size - 1.5 lbs or more
Salchichón is a delicious cured sausage seasoned with whole black peppercorns. This tasty sausage is great for entertaining or a quick tapa and full of satisfying flavor. Slice thinly and serve with good bread and your favorite wine.
Unlike chorizo, salchichón does not contain Pimentón de La Vera smoked paprika, so it is milder and not as red. Our salchichón is made with free-range pork and Spanish spices using an original recipe from Vic - an ancient town in the Pyrenees mountains. The citizens of Vic can confidently proclaim their salchichón to be the best in the world, and our family producer pays homage to this great tradition here in the U.S.
This sausage is fully dry cured and ready to slice and serve. No refrigeration needed.
Pork, Beef, Sea Salt, Nonfat dry milk, dextrose, spices, sodium erythorbate, sodium nitrite, lactic acid starter culture.
Serving size, 1.8oz (50g). Servings per container about 8. Calories 220, calories from fat 160. Total fate 17g (27%), sat. fat 7g (34%), cholesterol 40mg (14%), sodium 830mg (35%), total carbs 4g (1%), fiber 0%, sugars 4g, protein 11g. Vitamin C 2%, calcium 2%, iron 25%.* Percent Daily Values are based on a 2,000 calorie diet.
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Customer ReviewsAverage rating from 11 reviews Write a review
"Salchichon de Vic ... our favorite tapa for day or nite. Crunchy Spanish bread, a pepper, some cheese, and Vic's specialty ... who could want more at snack time?"
S Patrick - Greensboro, NC
Elizabeth Silitch - Strange Creek, WV
"taste like salami I had when I was much younger,Very good taste. will buy again "
cyasko - englewood, FL
daniel bernt - mt.angel, OR
consolacion smith - stevens, PA
Elaine Jones - Wheat Ridge, CO
Kenneth Garnand - Cibolo, TX
"Very good, I seeing a habit starting now. Will need this in my home all the time."
Northern Cal - Napa, California
"Even MORE than FABULOUS! Sliced at an angle, thinly, wrapped around a bit of cheese, asparagus or roasted pepper ... you can't stop at just one ... especially if you pair it with Padron peppers and crusty bread!"