Salchichón de Málaga is one of the most unique sausages in Spain, with clearly differentiating characteristics, as revealed by its soft texture. In addition to a very specific formula in terms of its ingredients – pork and spices – it stands out especially for its short curing period. According to the quality standards that today protect this Malaga salchichón, this is “a sausage product made with a mixture of minced or chopped meats, pork, or pork and beef, and bacon and pork fat, added salt, spices, and condiments".

As detailed in Royal Decree 474/2014, of June 13 of the Official State Gazette, this mixture must be kneaded and stuffed “in natural casings with a caliber greater than 30 millimeters and a more or less curved shape and subjected to a short period of curing-ripening that gives it its texture, flavor and aroma characteristics.” Currently, there are several companies that produce this traditional sausage, which was on the verge of being lost in the last decade of the nineties. Among them is one from Cártama, which is considered the first to develop the Málaga salchichón formula at the beginning of the 19th century. Other companies in this town or its surroundings also make this type of sausage. Despite respecting the quality standards of this Malaga sausage, each of them offers some variants that further enrich it as a genuine product from the province of Malaga. In addition to being an excellent starter, this sausage has demonstrated its versatility in today's kitchen in recent years. In fact, some prestigious chefs have dared to create surprising recipes with it that highlight its uniqueness. Thus, today dishes such as tartar or Málaga salchichón pâté have spread. There are even those who have taken advantage of its characteristics to include it in croquettes.