Our mouths water when we talk about Iberian salchichón. Actually, the Greeks and Romans ate this kind of sausage, as it enabled them to eat meat without having any large-scale means of preservation. The recipe has been passed down from generation to generation over the centuries and its flavour and texture has improved, as demonstrated by the salchichón of Josep Llorens.
All the benefits of Iberian salchichón
As it’s a product made from natural ingredients, the nutritional benefits of this type of salchichón are extremely high. It contains large amounts of proteins and monounsaturated fatty acids, so eating it provides considerable levels of energy. We also recommend it for your children, as it will help them to grow.
For example, generally speaking, with every 100 grams of salchichón that you eat, your body will take in 19.25 grams of protein, 1.4 grams of carbohydrates and 39.5 grams of fat. It also contains a remarkable variety of vitamins, including B3, B9, B12 and K. Another of the many benefits of this food is that it’s rich in sodium and low in sugar, so it won’t lead to any increase in cholesterol levels.
Good Iberian salchichón can be eaten with bread. It reminds many Spanish people of their childhood. It’s an excellent way to restore your energy in a totally healthy way. It’s also a star appetiser, and you can pair it with a good red wine. You can also use it as a filling for pasties or to accompany a pasta dish.
The production process
Its production process resembles the various family festivities held during the slaughtering of the pig. All the ingredients are mixed and pressed and then inserted into the pig’s intestines. The meat is stuffed in to create the salchichón. It can be eaten after it’s been cured for a few months, as it will have acquired its optimal flavour.
As it’s made with meat from white pigs like other types of cold Iberian delicacies such as ham and chorizo, the intensity in the mouth is stronger because of its capacity to infiltrate the muscle fat. It’s an extremely versatile kind of food, as it can be eaten in a sandwich or in a meal in the company of family or friends.
Josep Llorens carries out this simple and traditional process to make one of the most highly-prized foods in the Iberian Peninsula. It’s a completely natural process that enables you to eat high-quality products during the Christmas holidays and throughout the year.