Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking, or some combination.^[1] It is made with pork, although some recipes use other meats including ox, veal, or horse.^[1]

This section does not cite any sources. (February 2020)

The meat and fat are chopped in thin bits, seasoned with salt, pepper, nutmeg, oregano, and garlic, and then inserted in thick natural pork intestines. Curing can be done for up to three months.

This section does not cite any sources. (February 2020)

In Puerto Rico, salchichón is a smoked summer sausage similar in some ways to Genoa salami, an unsmoked Italian dry sausage. The salami is made of beef liver, heart, tripe, and pork fat and meat. It is often seasoned with salt, vinegar, whole black peppercorns, and smoked paprika.

• Saucisson, a similar sausage from France
• Chorizo, a similar food