Shop Peregrino Salchichon de Vic Sausage Online | La Tienda

Salchichón de Vic by Peregrino


Salchichón de Vic by Peregrino

Catalan-Style Sausage - Free-Range Pork, U.S. Made

$29.95cz-19 cz-19 cz-19
  • Tasty sausage with black peppercorns
  • Made with free-range pork and Spanish spices
  • 2 inches thick
  • Made in U.S. by Spanish native
  • Size - 1.5 lbs or more

Salchichón is a delicious cured sausage seasoned with whole black peppercorns. This tasty sausage is great for entertaining or a quick tapa and full of satisfying flavor. Slice thinly and serve with good bread and your favorite wine.

Unlike chorizo, salchichón does not contain Pimentón de La Vera smoked paprika, so it is milder and not as red. Our salchichón is made with free-range pork and Spanish spices using an original recipe from Vic - an ancient town in the Pyrenees mountains. The citizens of Vic can confidently proclaim their salchichón to be the best in the world, and our family producer pays homage to this great tradition here in the U.S.

This sausage is fully dry cured and ready to slice and serve.

May We Suggest

Customer Reviews

Average rating from 32 reviews
  • "Gone before I even got a slice!"

    Ulrike - Minneapolis , MN January 2019

  • "As advertised, quality products. "

    P.J. - Havertown, PA January 2018

  • "Excelente "

    Marisa - Old Fort, NC August 2017

  • "Loved it!"

    Sue - Toledo, OH December 2016

  • "This is a good Salchichon, and I've had others that were just as good. My disappointment was that this product was made in the USA. When I ordered it I thought it had come from Spain."

    Olga - Chicago December 2016

  • "Simply delicious!!!!"

    I.G - Salt Lake, UT December 2016

  • "Love it, much better than Italian salami. Try to have this in my house all the time, getting kind of pricey now. "

    Californian - Napa, CA November 2016

  • "Love it, beats Italian salami hands down."

    Claus - Spring, TX July 2016

  • "amazing depth of flavor, good stuff!"

    Martin - Pound Ridge, NY March 2016

  • "Is the best 'Salchichon' I've had! "

    Arleny - Venice, FL October 2015

  • "Good Quality and good service."

    Robert - Bloomington, IN June 2015

  • "My family just loves this salami, the taste is bar none the best."

    MELINDA - ELKO, NV April 2015

  • "excellent"

    Peter - Las Vegas, Nevada April 2015

  • "Amazing flavor of salami"

    Robert - Issaquah, WA April 2015

  • "I've been searching for this type of salchichon for years. After trying several disappointing brands, I stumbled upon this one and it is perfect. The taste is wonderful with a hint of spice."

    CMC - Merritt Island, FL March 2015

  • Robert - Oxnard, CA February 2015

  • CARMEN - Austin, TX December 2014

  • "Delicious, perfect! Excellent Service!"

    DMB - HINESBURG, VT December 2014

  • "American made but the taste is pure Spanish."

    michael - dequeen, AR November 2014

  • claude - Iowa City, IA October 2014

  • "Excellent taste... and very good when accompanied with Cheese & Olives"

    Alfredo - Fort Worth, TX October 2014

  • "Salchichon de Vic ... our favorite tapa for day or nite. Crunchy Spanish bread, a pepper, some cheese, and Vic's specialty ... who could want more at snack time?"

    S - Greensboro, NC April 2014

  • Elizabeth - Strange Creek, WV April 2014

  • "taste like salami I had when I was much younger,Very good taste. will buy again "

    cyasko - englewood, FL October 2013

  • daniel - mt.angel, OR June 2013

  • consolacion - stevens, PA April 2013

  • Elaine - Wheat Ridge, CO February 2013

  • Kenneth - Cibolo, TX February 2013

  • "Very good, I seeing a habit starting now. Will need this in my home all the time."

    Northern - Napa, California January 2013

  • "good flavor"

    Jeanne - December 2010

  • "Even MORE than FABULOUS! Sliced at an angle, thinly, wrapped around a bit of cheese, asparagus or roasted pepper ... you can't stop at just one ... especially if you pair it with Padron peppers and crusty bread!"

    Sher - May 2010

  • "Fabulous!"

    Valerie - November 2009

ShareThis Copy and Paste