Desde Jamonarium, We want to thank you that year after year you continue to trust us to bring home the best hams, palettes and gourmet products. After more 32 years, our small family business has become the No. 1 in selling hams online throughout Europe. We are the Asterix and Obelix of the ham, thanks to you!
And let's celebrate! With a big draw.
How to participate in the raffle?
Be a member of Club Jamonarium
Share your opinion about Jamonarium on Google or Facebook.
You can participate until 20/10/2020
The winner will come out of a live draw in our store on 22/10/2020 at 12 o'clock in the morning.
We are already preparing the Christmas lots for companies. Reserve your lots now and we will offer you the best products with interesting discounts.
If you are a CLUB member you will have additional advantages for your company's lots. Contact us as soon as possible and I will send you the catalog of lots and baskets for this Christmas. See a selection of Christmas lots here.
Reserve your lots now and we will offer you the best products with interesting discounts!
Today we would like to tell you some curiosities about Salchichón.
Salchichón is one of the most consumed products in Spain and also throughout Europe. Sometimes it is not obvious to know the differences between the different “pepperoni” that we find in stores or supermarkets.
Differences between Salchichón and others
1- Sausage vs Fuet and Longaniza
It is easy to confuse the Iberian salami with other sausages such as longaniza payes or fuet.. Iberian sausage and longaniza (country sausage) They are the sausages that are most confused. Fortunately, At first glance they can already be differentiated if their main difference is known: the thickness of the product.
2- Salchichón vs Salami
Sausage and salami: Their main difference is the origin of both sausages. While the salchichón comes from Spanish gastronomy, salami is italian or german. Also the diameter of the casing is another differentiating element.
3- Sausage vs Chorizo
Sausage and chorizo: It is the easiest pair of sausages to differentiate since visually its color is different. The reason lies in the seasoning used in its preparation and also the drying period..
The best sausages
Vic's sausage: When we hear about the town of Vic, we inevitably think of the salami. It is possibly the best known sausage in our country and to which we always attribute a quality guarantee.
Iberian sausage: It comes from areas of Extremadura and Salamanca. It is made from lean Iberian pork meat mixed with pork fat., Pepper, salt and oregano. Like the other variants, also air dry.
