![]() ![]() The region is located in a passage between the Pyrenees and coastal depression, at an altitude ranging between 400 and 600 m (1300-2000 ft). This sausage is made in the region of the Plana de Vic, in which there are 28 villages included in the area defined for the geographical origin of this sausage. The preparation is very similar to that of all sausages, with the meat mixed with Iberian pork fat, adding black peppercorns, salt oregano, and the resulting sausages air-dried. Iberian salchichón is a variety developed in the areas of Extremadura or Salamanca made with the lean meat of the Iberian pig. In some Latin American countries, some more or less traditional varieties are made, such as in Venezuela there is known the "sausage with pistachio." In Argentina and Uruguay there is a dessert called "Chocolate Salami" ("Salchichón de Chocolate" or "Morcillón chocolate") which does not contain any sausage in the ingredients, but is so named for the shape. In some villages in northern Spain, this is often a product of the slaughter of pigs. For example, in some villages in Zamora, varieties are developed that combine boar sausage with pork. In Spanish cuisine, this is often referred to as a stuffed sausage made with different meats such as deer, boar, and bear, seasoned with black pepper. Varieties Salchichón de jabalí (Wild boar sausage) ![]() It also serves chopped, as a tapa, topped with a small piece of bread. It is often requested by children for lunch in a sandwich. In Spanish cuisine, this type is not only used in the preparation of sausage dishes, but is widely used as an ingredient of snacks. 2.1 Salchichón de jabalí (Wild boar sausage).
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