Iberico Salchichon sausage is simply seasoned with sea salt and black pepper and allowed to cure in the pure mountain air for weeks. Unlike Iberico chorizo, salchichon sausage is not seasoned with smoked paprika. As a result, the iberico pork and peppery flavors are much more pronounced.
Slice thinly. Ideal for Tapas, with manchego cheese or a great spanish wine.