{"id":2530,"date":"2019-11-21T23:34:19","date_gmt":"2019-11-21T23:34:19","guid":{"rendered":"http:\/\/www.gastronomicspain.com\/blog\/?p=2530"},"modified":"2021-09-20T11:31:58","modified_gmt":"2021-09-20T09:31:58","slug":"chorizo-salchichon-choice","status":"publish","type":"post","link":"https:\/\/www.gastronomicspain.com\/blog\/en\/chorizo-salchichon-choice\/","title":{"rendered":"chorizo or salchich\u00f3n? And what do you like best?"},"content":{"rendered":"

Raised thus the election, can present many doubts, among other reasons because many people do not know the fundamental differences between the two products and that in fact they have a common base, both the Chorizo<\/strong> and the Salchich\u00f3n.<\/p>\n

\"kaufen<\/a><\/p>\n

Starting with the first one, it should be noted that the main ingredient in Chorizo<\/strong> is lean pork, although it can also be made with other types of meat, such as deer, wild boar, etc.t\u00a0this sausage<\/a> as spices incorporates garlic and necessarily paprika.<\/p>\n

Precisely one of the differences between the different kinds of Sausage<\/strong><\/a>\u00a0is precisely in the type of paprika used, which can be sweet or spicy, and that is what gives the product the red color.<\/p>\n

Salchich\u00f3n also has lean pork as its main product, but the fundamental difference with Chorizo is in the spices that are added and in this case are the pepper balls, instead of the paprika and also added garlic, oregano, nutmeg or others, according to different manufacturing recipes.<\/p>\n

The curing or drying of the Salchich\u00f3n is usually longer than that of the Chorizo, and in the case of the latter, it may be the case that it is cured by smoking.<\/p>\n

In both, Chorizo<\/strong> or Salchich\u00f3n, the lean meat used must have a minimum of fat, so that the final result is juicy and pleasant to the palate, since otherwise it would be dry and rough.<\/p>\n

On the other hand, they are products of high energetic value and consequently, although they can be ingested at any time of the year, very suitable for cold times, in which the body needs to ingest more calories and that both Chorizo<\/strong> and Salchich\u00f3n They bring them without any doubt.<\/p>\n

But since we are on the eve of very specific dates it is necessary to refer to the good service that these two products can perform at the celebrations.<\/p>\n

Of course it is common practice in Spanish cuisine to incorporate as appetizers or starters, either of these two products, Chorizo or Salchich\u00f3n, or both, even constituting a first dish that in many places is called as hors d’oeuvres.<\/p>\n

They are also often used as an accompaniment when it comes to tasting some wine or another drink, but as I pointed out one day regarding the ham, it can be a very pleasant company when on these very marked dates we are in the kitchen preparing that special lunch or dinner that we only prepare on very specific dates, much more if we are sharing those moments with other close and dear people.<\/p>\n

The \u201cliturgy\u201d that seems most advisable to me is to have on hand the cutting board and two sausage bars, one from Chorizo and another from Salchich\u00f3n and a good knife, to cut sliced by slice what we are going to eat, accompanied by A little wood bread and a good wine.<\/p>\n

If you have never done it, try it and you will see.<\/a><\/p>\n

You can buy Chorizo and Salchich\u00f3n online<\/strong> through our Gastronomic Spain<\/a> page and receive it at your home, in all European countries, at prices without competition and with free shipping for orders with a total amount greater than \u20ac 79.99 or 89.99 \u20ac, depending on the country of delivery.<\/p>\n","protected":false},"excerpt":{"rendered":"

Raised thus the election, can present many doubts, among other reasons because many people do not know the fundamental differences between the two products and that in fact they have a common base, both the Chorizo and the Salchich\u00f3n. Starting with the first one, it should be noted that the main ingredient in Chorizo is […]<\/p>\n","protected":false},"author":2,"featured_media":2542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1274,1429,1271],"tags":[516,1066,79],"class_list":["post-2530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-charcuterie","category-longaniza-fuet-and-salchichon","category-spanish-chorizos","tag-gastronomic-spain-en","tag-kaufen-chorizo-online-en","tag-spanish-food"],"_links":{"self":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/2530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/comments?post=2530"}],"version-history":[{"count":1,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/2530\/revisions"}],"predecessor-version":[{"id":5764,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/2530\/revisions\/5764"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media\/2542"}],"wp:attachment":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media?parent=2530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/categories?post=2530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/tags?post=2530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}