Cycle 16 – Item 64

Post 5,545

12 (Wed) March 2025

(Sándwiches de) Tapas de España

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with IZ

Jamon has been covered multiple times on GMTD (see for starters 3.055 Jamón Serrano; see also 11.360 Jamón Serrano).

Chorizo has also been featured many times, usually as a component in a dish or spread (see for example 12.010 La Tabla Katrina), sometimes as the star ingredient (see for example 10.348 Chorizo Fito), but never fully described.

Salchichon has never been featured.  Unsure whether I’ve experienced it before, even if undocumented (like when I was in Spain, stuffing my face without paying close attention).

Salchichón is a Spanish sausage.  Typically made with minced pork and fat and seasonings, stuffed into intestines, then cured and/or smoked.  Mild in flavor, similar to Italian salami – in fact, the names of both sausages derive from the same Latin root “salcisia (salted).”  Typically sliced and eaten as is, such as in a tapas platter.

Chorizo is a Spanish sausage.  Typically made with minced pork and fat and seasonings, most notably dried red peppers, which gives the sausage its signature red color, stuffed into intestines, then fermented and smoked.  Much spicier/smokier/saltier than salchichón – though “chorizo” also derives from the Latin “salcisia” via the Portuguese “souriço.”

Very good.  Good balance of flavors, contrasting textures – my favorite was the chorizo, which was spicy/smoky/salty and densely chewy.  While the sandwiches made a proper meal out of them, the cuts would’ve been even better on their own, as part of a tapas plate with cheese and olives.  Although I do try to limit my intake of processed meats, this package is too good to pass up – next trip to Costco, I’ll buy several and keep them in the freezer.

(See all GLOBAL FOOD GLOSSARY)