Salchichón is a cured ready-to-eat sausage which is usually made from pork, although occasionally other meats are used. It’s principal flavouring is black pepper with the addition of other spices which vary according to the region and the manufacturer. The best are Salchichón Ibérico Bellota, made from acorn-fed black pigs and with a rich, nutty flavour.
It is sometimes referred to as “Spanish salami” which is unfair, but quite apt. It is served cold, thinly sliced (it is often sold pre-sliced in packs) as a tapa or part of a meat platter.