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Ingredients:
Ham and lean minced pork meat, diced pork fat, salt and black pepper.
Storage:
Keep refrigerated. It is recommended to remove it from the wrapping bag 2 hours before consumption and to keep it at room temperature to enhance its aromas and taste.
Salchichón de Vic
Description:
This cured sausage has been a regular feature in any farmer´s larder for centuries. According to tradition, it is produce with lean ham and pork meat, which is then left to marinate with salt and peppercorns for a while and is finally stuffed in natural intestines and left to dry naturally.
Salchichón -known in catalan as llonganisa- from Vic benefits during the drying process from the weather conditions of the area. These help it to develop the external fungus and to adquire its characteristic taste. It is usually eaten with tomato bread drizzled with a savoury extra virgin olive oil. It makes an excellent snack at any time of the day.
Salchichón -known in catalan as llonganisa- from Vic benefits during the drying process from the weather conditions of the area. These help it to develop the external fungus and to adquire its characteristic taste. It is usually eaten with tomato bread drizzled with a savoury extra virgin olive oil. It makes an excellent snack at any time of the day.
Origin:
Els Hostalets de Balenyà (Barcelona)
Net weight:
340 g aprox.
Price per kg:
€ 25,90
Price:
€ 8,80
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