Traditionally salchichon sausages are simply seasoned with sea salt and black pepper and hung to cure in the cool mountain air for several weeks. The Spotted Trotter, a boutique charcuterie house in Atlanta, gave this sausage a twist by adding Spanish paprika and Spanish sherry, and then cold smoking it on pecan wood.
We sell this salami as a whole salami of approx. 1.75 pounds or thinly sliced in packages of 3 ounces.
Ingredients:pork shoulder, lean trimmed pork shoulder, pork fatback, milk powder, spices, fermented white grapes, white curing salt, garlic paste, starter culture.