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Palacios Salchichón Sausage from Spain

Palacios Salchichón Sausage from Spain

Mild Cured Sausage - Imported from Spain | CZ-96

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  • Mild salami-style sausage
  • Cured with black pepper
  • Dry-cured in La Rioja, Spain
  • Slice and serve
  • Certified humanely raised pork
  • Size - 7.9 oz/225 gr

Aged in the Rioja wine region in northern Spain, Palacios salchichón sausage is meaty and delicious with a mild black pepper seasoning. Slice thinly and serve with crusty bread and a glass of Spanish wine.

Each salchichón is aged for over a month in a natural casing until it is fully cured and has a similar taste to its Italian cousin, salami. It does not need to be refrigerated or cooked. Salchichón is different from chorizo because it does not contain smoked paprika (Pimentón de La Vera).

Animal welfare is important to our family-owned company. Palacios sausages are made from humanely raised pork, certified by Bienestar Animal Welfare Spain.


Pork, lactose, dextrin, milk, sugar, spices, beet juice concentrate, sodium ascorbate, trisodium citrate, spices extract, salt, water, dextrose, potassium nitrate, sodium nitrite and lactic starter culture. Natural casing.

Certified humanely raised pork.

All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.

Use and Care

This cured chorizo can be eaten straight out of the package. Slice and eat, no cooking needed.

When opened, this chorizo will keep for 3 weeks in the refrigerator. Unopened, it can be stored up to 6 weeks at room temperature, up to 2 months in the freezer and indefinitely in the refrigerator.

Small white dots of mold on the exterior of cured chorizos are not uncommon and can be wiped off using a cloth dampened with cooking oil. Product with green or black mold should not be consumed.

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