Salchichon Summer Sausage

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To achieve maximum flavor, Heywood’s Salchichón Summer Sausage  is cured with salt, pepper, nutmeg, oregano, and garlic for three whole months. A staple of Spanish cuisine, our Salchichón sausage makes a delicious addition to a variety of recipes, from cold cut platters to warm and comforting Summer Sausage soup.

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Salchichón Summer Sausage

A summer sausage, by definition, is any sausage that can be kept without refrigeration. Salchichón summer sausage and its curing process are native to Spain. Salchichón summer sausage is typically made from Ibérico pork, which is meat from a breed of ancient pig called Cerdo Ibérico that is found exclusively on the Iberian Peninsula. It is cured for 60-90 days, achieving a deliciously intense flavor distinctive of the region.

 

Heywood’s Salchichón Summer Sausage is made following traditional Spanish methods, which results in an authentic taste and flavor you’ll love.

 

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