Salchichón is a type of cured sausage of Greek and Roman origin. The long tradition that exists in our country, of cured and cooked foods derived from pork, makes this product present in all the national gastronomy in different qualities. One of the most valued and popular is the salchichón de Vic, a Catalan area, well known for its production of high quality salchichones with a designation of origin as well as the popular fuet.

Within the world of canned food, by legislation, they branched out in the unique and exclusive case of anchovies in the denomination of semi-preserved.

This is the generic name that all edible and inedible mushrooms receive, to refer to them in a general way, as can be seen in many of the sections of this glossary.

Sobrasada is a raw cured sausage, made from selected pork meat, generally native to the Balearic Islands with different qualities, there is also a variety, black pork is seasoned with salt, paprika and black pepper. It is stuffed in tgut and has a slow maturation.