Secallona

Secallona is a type of fuet and a traditional Spanish sausage originating from Catalonia. This sausage is made with a combination of lean pork and bacon, and it's seasoned with salt and three types of black peppercorns – powdered, whole, and cracked.

Once stuffed into natural sausage casings and shaped into a horseshoe, secallona is matured and dried for several days. When compared with fuet, secallona is thinner and longer, and it doesn't have mold on the exterior. It's recommended to cut the sausage into thick slices and serve it at room temperature.

Secallona is used in tasting boards as an appetizer, and it's typically paired with a crusty baguette that's drizzled with Spanish olive oil.