Spanish “salchichón” can be dried, dried/smoked and even cooked. Typical meat is pork, but recipes with other meats such as ox, veal, or even a horse meat can be found in Spanish books. Quite often pork liver is added. A typical traditional way of making these sausages at home was to add salt, nitrate and spices to meat and then hang the sausage for 4-5 days in the kitchen or in the open air outside. Then sausage was transferred to a dry and drafty area where it remained for 2-3 months. After that time it was ready for consumption. Most traditionl Spanish recipes don’t include sugar at all which produces product with a little acidity. Due to low temperatures fermentation is very slow and pH drop is low. Basically, the sausage was not fermented but just air-dried like American beef jerky. We do not advocate this kind of manufacture at home and recommend using a starter culture what will make the process safer and more predictable.