Spanish Salchichon

$15.00 Regular Price

Spanish-style festival salami with cinnamon, clove, nutmeg, black pepper, garlic, & paprika.

Traditionally cured on the breezy Spanish plains, this salami transports you to simpler times.

 

  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
Shipping info

Standard Shipping typically ships and arrives within 7 business days (all perishable products will ship within appropriate cold chain transit times and cannot ship over weekends or extended holidays)

2 day and overnight options available at checkout (please allow one business day for processing)

  • Flavor Profile

    • Clove Clove
    • Nutmeg Nutmeg
    • Cinnamon Cinnamon
    • Fresh Garlic Fresh Garlic

Natural Molds!

We handcraft each stick of salami using fresh, natural ingredients. We also use the traditional methods of charcuterie-making by using live, active molds! To begin, we hand cut premium pork leg, shoulder and fatback, then grind and mix it with fresh garlic and spices. After stuffing it into natural hog casings, and hanging on racks, we move it into our incubator, where it is inoculated with live molds. The salami ferments for 48 hours before moving into our drybox.

This mold does many things! One, it helps protect the salami during the curing process from other bad bacterias. Two, it helps slow down and regulate the curing process, creating more consistency in the salami. Lastly, it helps add a level of flavor to our salami that is nearly impossible to recreate. Slowly developing flavor over time, the mold mellows the acidity from the fermentation process and creates a deep, funkier, sacred flavor. You cannot fake the flavor.

How to Enjoy it

Slice thin, on a bias, and pair with marcona almonds, olives, gildas, pinxtos, tinned fish and a quality sherry or gin & tonic.

Leave the casing on or peel it off - it's all natural and totally edible. To each their own!