- 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.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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Sue B. - Toledo, OH - Dec 21, 2016
"This is a good Salchichon, and I've had others that were just as good. My disappointment was that this product was made in the USA. When I ordered it I thought it had come from Spain."
Olga P - Chicago - Dec 18, 2016
I.G - Salt Lake, UT - Dec 11, 2016
"Love it, much better than Italian salami. Try to have this in my house all the time, getting kind of pricey now. "
Californian - Napa, CA - Nov 12, 2016
"Love it, beats Italian salami hands down."
Claus Sutor - Spring, TX - Jul 10, 2016
"amazing depth of flavor, good stuff!"
Martin Kremer - Pound Ridge, NY - Mar 6, 2016
"Is the best 'Salchichon' I've had! "
Arleny Barrios - Venice, FL - Oct 18, 2015
"Good Quality and good service."
Robert Steinberger - Bloomington, IN - Jun 28, 2015
"My family just loves this salami, the taste is bar none the best."
MELINDA DIETZ - ELKO, NV - Apr 17, 2015
Peter Toves - Las Vegas, Nevada - Apr 13, 2015
"Amazing flavor of salami"
Robert Lyon - Issaquah, WA - Apr 3, 2015
"I've been searching for this type of salchichon for years. After trying several disappointing brands, I stumbled upon this one and it is perfect. The taste is wonderful with a hint of spice."
CMC - Merritt Island, FL - Mar 22, 2015
"Delicious, perfect! Excellent Service!"
DMB - HINESBURG, VT - Dec 7, 2014
"American made but the taste is pure Spanish."
michael gallaway - dequeen, AR - Nov 9, 2014
"Excellent taste... and very good when accompanied with Cheese & Olives"
Alfredo Delpin - Fort Worth, TX - Oct 17, 2014
"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 - Apr 20, 2014
"taste like salami I had when I was much younger,Very good taste. will buy again "
cyasko - englewood, FL - Oct 18, 2013
"Very good, I seeing a habit starting now. Will need this in my home all the time."
Northern Cal - Napa, California - Jan 6, 2013
Jeanne - Dec 19, 2010
"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!"
Sher - May 28, 2010
Valerie - Nov 4, 2009