使用來自台灣花之鄉彰化田尾的知名品牌「花田喜彘」胡蘿蔔豬豬肉製作，搭配西班牙煙燻紅椒與地中海原生奧勒岡葉，香氣濃郁，風味獨特十足。這款香腸的香料配方參考了二戰後波蘭官方的風乾熟成臘腸製作方式，是搭配紅酒或威士忌的絕佳選擇。
在大航海時代，辣椒從中美洲被引入歐洲，哥倫布的探索為伊比利半島的風乾熟成臘腸帶來了與其他歐洲國家截然不同的風味。西班牙的風乾熟成臘腸以煙燻紅椒（Paprika）和地中海原生奧勒岡葉為主要香料，其配比因地區而異，造就了從北到南多樣化的風味特色，展現了西班牙各地獨特的魅力。
時間的滋味
歐陸地區將肉類絞碎添加香料再灌製於腸衣中，經過長時間的低溫風乾與發酵熟成，就是我們常見的風乾熟成臘腸。我們常常聽見的名稱有salami,chorizo………，其實指的就是這個製程的肉類製品。名稱不同只是歐陸各國對此類產品不同的稱呼，但指的都是『風乾脫水』、『發酵熟成』、『香腸外觀』的肉製品。
Salumi是義大利文中指稱所有鹽漬的肉類製品。
Salami意指將肉類與香料混和後以鹽醃與自然風乾方式製作的臘腸，在歐洲黑暗時期之後即是料理中常見前菜，盛行於地中海沿岸的歐洲地區。Salami經典作法，將生豬肉灌入腸衣、風乾製成，3個月製作過程中Salami外皮會有一層白色黴菌，內餡經過乳酸發酵，酸味爽口並產生獨特的風味。
風乾熟成是用時間為火，緩焙而成的美味，除耐心等待，別無其他捷徑
Made with carrot-fed pork from the renowned Taiwanese brand "Huatian Xizhi" in Tianwei, Changhua, this sausage is enhanced with the bold flavors of Spanish smoked paprika and Mediterranean oregano leaves. Its rich aroma and unique character stand out. The spice blend is inspired by the official Polish recipe for dry-cured sausages developed after World War II, making it a perfect pairing with red wine or whiskey.
During the Age of Exploration, chili peppers were introduced to Europe from Central America, and Columbus's discoveries brought a distinct flavor to the dry-cured sausages of the Iberian Peninsula, setting them apart from those of other European countries. Spanish dry-cured sausages are characterized by the combination of smoked paprika and Mediterranean oregano as their primary spices. The proportions of these ingredients vary by region, resulting in a diverse array of flavors from north to south, showcasing the unique charm of each part of Spain.
The Flavor of Time
In European regions, minced meat is blended with spices, stuffed into casings, and then subjected to prolonged low-temperature air drying and fermentation to create what we commonly know as dry-cured sausages. Familiar names like salami or chorizo refer to this type of meat product. While the names vary across European countries, they all describe meat products that undergo air drying, fermentation, and share the sausage-like appearance.
The Italian term Salumi refers to all salted meat products. Salami, in particular, refers to sausages made by mixing meat with spices, curing with salt, and air drying. After the European Dark Ages, salami became a popular appetizer, especially along the Mediterranean coast. The classic preparation involves stuffing raw pork into casings and air drying it for about three months. During this process, salami develops a white mold on its exterior, while lactic acid fermentation inside creates a tangy, refreshing acidity and a unique flavor.
Dry curing and aging are akin to cooking with time as the fire, slowly crafting flavors that no shortcuts can replicate—only patience can unveil this exquisite taste.
品名：西班牙煙燻紅椒風乾臘腸
保存方式：冷藏，開封後建議一週內食用完畢
保存期限：於產品包裝上標示
規格：80g
產地：台灣
成分: 豬肉(台灣)，豬背脂(台灣)，鹽，大蒜，白胡椒，煙燻紅椒粉，奧勒岡葉，糖，肉豆蔻，保色劑：亞硝酸鈉，抗氧化劑：異抗壞血酸鈉
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