Casa Riera Ordeix, Gran Luxe Sausage

Datasheet:

It could be said that the longaniza is a mixture between a fuet and a salchichón. It is usually a Spanish sausage with a lesser curing, which makes it have a softer and juicier texture. The longanizas are made from chopped pork, seasoned with spices and stuffed into natural casings.

It is a longaniza

It is a thicker sausage than fuet. It has a longer curing period and is covered with a thin layer of mold that gives it that peculiar touch.

The Sausage has a longer curing period and is covered with a thin layer of mold that gives it that peculiar touch

The llonganissa de Vic is made in Catalonia, but has spread throughout Spain. This sausage has an intense, bright red color and when cut, the small cubes of fat and black peppercorns are perfectly visible

Ingredients of the Salchichon Gran Luxe : Hams, loins and extra lean female pork, sea salt from the Ebro Delta, black pepper variety "tellicherry" and preservative: potassium nitrate. Natural casing

With 180 days of curing

Gluten free and lactose free.