Málaga Salchichón Tartare

Typical Steak Tartare can be found in many different versions. Málaga’s version uses Málaga salchichón [soft cured sausage] as the main ingredient. Given the “raw” nature of the product, it is ideal, as our salchichón is only slightly cured. A traditional ingredient of Málaga cuisine, it is now enjoying a second youth thanks to chefs with no complexes; hence it is included in croquettes, meatballs or in a Tartare.

In particular, this Tartare includes other local produce such as Muscatel grapes and molasses, which, combined with French mustard, give it a really unique flavour. Some versions include gherkins, and others prefer to use red onion instead of chives; the egg is used for Tartare topping or for making mayonnaise. The characteristic spices and texture of Málaga salchichón make this dish extra appealing. So smooth!