Salchichon is a Spanish summer sausage made with chopped lean pork meat seasoned with pepper, salt, garlic, and some choice herbs. It’s carefully cured to preserve and optimize its full flavor and quality. It has a purple-red color with a strong aroma. Its consistency is tender and juicy, and it has a full-bodied flavor. Though full in flavor, it is still delicate and sweet, with contrasting but pleasant notes of spice. This is also sliced for your convenience and ease of use.
Enjoy your Goikoa Sachichon Extra with slices of Manchego cheese. It’s also great as a sandwich—perhaps with Manchego and arugula on ciabatta. Salchichon can also be used as a substitute for pepperoni on pizza. Pair this cured meat with Albariño.
Goikoa was founded by Eugenio Jimenez in 1929 as a small butcher’s shop in Sangüesa, in Navarre, Spain. Here, he produced his own cold cuts and cured meats, selling them around the neighborhood, where it gained good repute. In 1970, his son, Javier Jimenez Goikoa took over. It was Javier that dreamt beyond the little butcher shop, and became an entrepreneur in the meat sector. He was able to give Goikoa major development, establishing firm roots and progress.
It was in 1981 that it became a real company, transforming into Embutidos Goikoa S.A., and launching a commercial brand that has since seen steady growth. In 2005, they expanded to international exportation and expansion, introducing Goikoa to the global market. Today, Eugenio’s descendants keep his passion and dream alive, sharing it with the world.
This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.