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700 g
/p>Legitimate Vic Salchichón with exclusive Gran Luxe presentation and small format. The Vic Salchichón Gran Luxe of Casa Riera Ordeix is a natural product with 180 days of curing. It is made with hams, loins and extra lean sows, sea salt from the Ebro Delta, black pepper, assorted 'Tellicherry' and nitra salt. It is characterized by its long curing in our wooden drying sheds with more than 160 years of history, its limited production and exquisite presentation. It is a unique and exclusive product. Allergen free and suitable for coeliacs. Store in a cool, dry place. In Made in Spain Gourmet we always guarantee the best of Spanish gastronomy
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. With 180 days of curing. With 180 days of curing
Producer: Casa Riera Ordeix. Producer: Casa Riera Ordeix
Origin: Vic (Osona) Origin: Vic (Osona) Nutritional Information:
700 g
/p>Legitimate Vic Salchichón with exclusive Gran Luxe presentation and small format. The Vic Salchichón Gran Luxe of Casa Riera Ordeix is a natural product with 180 days of curing. It is made with hams, loins and extra lean sows, sea salt from the Ebro Delta, black pepper, assorted 'Tellicherry' and nitra salt. It is characterized by its long curing in our wooden drying sheds with more than 160 years of history, its limited production and exquisite presentation. It is a unique and exclusive product. Allergen free and suitable for coeliacs. Store in a cool, dry place. In Made in Spain Gourmet we always guarantee the best of Spanish gastronomy
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. With 180 days of curing. With 180 days of curing
Producer: Casa Riera Ordeix. Producer: Casa Riera Ordeix
Origin: Vic (Osona) Origin: Vic (Osona) Nutritional Information:
