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Gran Luxe salchichón extra de Vic, large piece
1 508 kr
Size:
Usually ships within 48 hours
Type
Salchichón
VARIETY
From Vic
(IGP)
RACE
Duroc / White pig
WEIGHT
1.25 kg
BODY PART
PRODUCER
Casa Riera Ordeix
Appellation of Origin (DOP / IGP):
Salchichón de Vic (Barcelona)
AWARDS:
Coq D´Or 2015
Drinks Pairing Suggestions:
The Gran Luxe of Casa Riera Ordeix is characterized by its long drying process, of minimum of 6 months, its limited production and its delightful presentation.
Gran Luxe Edition of its renowned Vic sausage, the legitimate Vic Salchichón of Casa Riera Ordeix, is unique and distinguished by its colour, its texture and its flavour. Its aroma is capable of transporting us through time and geography. It is a genuine product, with Protected Geographical Indication (IGP) since 2002, which concentrates the know-how of more than 160 years of history.
It is made with hams, loins and extra lean meat from female pigs, sea salt from the Ebro Delta, tellicherry black pepper and nitre salt.
The Gran Luxe salchichones are stuffed into thick (cular) casings so that the curing process, which takes place in our centenary wooden drying sheds, is longer and slower, with a minimum of six months. During this time, the staff hand-selects the salchichones one by one according to the evolution of the mould, which means that very few pieces are produced from each batch.
It was awarded by the Guide Gourmand Paris "Coq d’Or" in 2015 as a best dry sausage.
The Gran Luxe of Casa Riera Ordeix is characterized by its long drying process, of minimum of 6 months, its limited production and its delightful presentation.
Gran Luxe Edition of its renowned Vic sausage, the legitimate Vic Salchichón of Casa Riera Ordeix, is unique and distinguished by its colour, its texture and its flavour. Its aroma is capable of transporting us through time and geography. It is a genuine product, with Protected Geographical Indication (IGP) since 2002, which concentrates the know-how of more than 160 years of history.
It is made with hams, loins and extra lean meat from female pigs, sea salt from the Ebro Delta, tellicherry black pepper and nitre salt.
The Gran Luxe salchichones are stuffed into thick (cular) casings so that the curing process, which takes place in our centenary wooden drying sheds, is longer and slower, with a minimum of six months. During this time, the staff hand-selects the salchichones one by one according to the evolution of the mould, which means that very few pieces are produced from each batch.
It was awarded by the Guide Gourmand Paris "Coq d’Or" in 2015 as a best dry sausage.
Pork (made with 166g of Spanish pork per 100g of finished product), salt, black pepper and preservative: potassium nitrate.
Natural casing.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
Before opening, keep it in a dry and cool place, like a pantry.
If you have already taken it out of its vacuum packaging, the best thing to do once it has been opened is to hang it upside down in the same place where it was but don't forget to make sure it is clean, dry and fresh first so that it doesn't affect the meat and go bad.
Producer: Casa Riera Ordeix S.A.
Gran Luxe salchichón extra de Vic, large piece
1 508 kr
Size:
Usually ships within 48 hours
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