What is Salchichon?

Salchichon klobása je suchá klobása španělského původu. Classically, it is produced on the plains of Spain, where a stable breeze allows a uniform drying period that promotes complete hardening in the sausage. Like other cured meat, Salchichon sausage was originally developed as a technique for preserving meat after defeat in the era before the arrival of cooling, but turned into a delicacy itself. The meat is coarsely ground and the fat is not separated and leaves distinctive white pieces in the finished sausage before mixing with pepper, nutmeg and other spices. Salchichon klobása bývá velmi kořeněná, s mírně krémovou texturou z tuku.

Po smíchání složek jsou zabaleny do uzenin a ponechány uschnout. Traditionally, Salchichon is cured outside on large drying stands placed to use the breeze, although many modern manufacturers cure in the drying shed to maintain food safety. Ačkoli jsou počáteční složky syrové, proces vytvrzování činí Salchichon klobásu bezpečné k jídlu tak, jak je po dokončení léof the way. The cure generally takes about 45 days.

Fully secreted sausage has white bark and slightly dry texture. After opening, the leather meat reveals spotted pieces of fat and pepper that can be eaten simple as a snack or combined with bread and cheese in Spanish style. Salchichon sausage steam best with abundant red wines that can cope with spicy taste and improve it without becoming stunning.

Closed, Salchichon sausage can be stored in a cold dry place from the light for up to one year. Once the sausage is cut, it should be cooled because cutting cuts would have a sausage to the risk of bacterial contamination. Some specialized shops and importers sell all Salchichon sausage to consumers, especially if they have Spanish meals, and this sausage can also sometimes be purchased in sliced ​​form from Spanish delis.

visitors to Spain often want with them forInstine ingredients such as Salchichon's sausage, but they may want to realize that the customs rules on imports of meat are often very strict. If the sausage is not packed in a very special way, it can be confiscated by agricultural inspectors if they exceed the international border. People who would like to bring sausage home