Salchichón de Málaga is a traditional product that has managed to maintain its essence while reinventing itself over time.
A UNIQUE SAUSAGE
Salchichón de Málaga is a traditional product that has managed to maintain its essence while reinventing itself over time. This sausage has evolved from being enjoyed at home with good bread to becoming a star ingredient in restaurants and gastro bars, where it is used in creative and innovative dishes, elevating it to a reference product. With its spiced flavor and soft texture, it is a highly valued culinary product that is versatile for a multitude of dishes.
Salchichón de Málaga was actually born out of chance. The first factory producing this sausage opened on the outskirts of Cártama in 1820, run by the Prolongo family, who made a sausage similar to the Genoese “salame.” The sea humidity in the area prevented the sausage from fully curing, causing it to spoil quickly in homes. As a result, it became popular to consume it fresh, a tradition that has continued to this day. It is precisely this freshness that makes it a highly malleable ingredient for cooking.
Thanks to its rising popularity in recent years, driven by the culinary scene, Salchichón de Málaga now has its own gastronomic day dedicated to celebrating its qualities, attributes, history, and role in the kitchen.

HOW TO PREPARE IT
Salchichón de Málaga is a sausage, and the most common way to enjoy it at home is sliced and served with breadsticks, “regañás,” or quality artisanal bread. However, in restaurants, this highly valued product in Málaga has been embraced in a more creative manner, showcasing its best attributes and resulting in very interesting and innovative dishes.