More information

It could be said that the longaniza is a mix between a fuet and a salchichón. It is generally a Spanish sausage with a shorter curing time, which gives it a softer and juicier texture. Longanizas are made from ground pork meat, seasoned with spices, and stuffed into natural casings.

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

The llonganissa de Vic is made in Catalonia, but it has spread throughout Spain. This longaniza has a bright, intense red color, and when sliced, you can see small cubes of fat and black peppercorns.

Technical data:

Ingredients: The Salchichón de Payés from Casa Riera Ordeix is a unique product. It is made with pork shoulder and belly, sea salt, black pepper, and natural casing. It may also contain sugars and natural preservatives. The drying process of the Salchichón de Payés is controlled and can last between one and a half to two months. Free of allergens and suitable for celiacs.

Gluten-free and lactose-free.

Producer: Casa Riera Ordeix

Origin: Vic (Osona)

Nutritional information:

Energetic value per 100g of final product: 456 Kcal/1895 Kj

Fats: 35g

Of which saturated: 14g

Carbohydrates: 3.2g

Of which sugars: 3.2g

Proteins: 32g

Salt: 4.8g

Storage: Store in the refrigerator and take out 1 hour before consumption, so you will find all the notes of its fantastic flavor in your mouth. Curing approximately 2 months.

Tasting notes: The Salchichón de Payés from Casa Riera Ordeix is a natural product with a unique and different taste that mixes tradition and gastronomic innovation. It stands out for its flavor, shape, and color. Very mild flavor.

Packaging: Vacuum packed.

Pairing: At Made in Spain Gourmet, we recommend pairing it with Verdejo wines like Menade or Curioso, and premium cavas. Also, fruity wines and olorosos like those from Lustau. Always accompanied by sourdough bread or crackers, and a drizzle of extra virgin olive oil on top of the bread or crackers, it's delicious.

Pure Spanish delicacy.

A process that combines tradition and innovation

Casa Riera Ordeix combines tradition and innovation to create this product with great personality.

The Salchichón de Payés has been part of Casa Riera Ordeix's product range since 1995. Its production takes place in the company's facilities in Sant Feliu Sasserra, in the region of Bages. There, the Salchichón de Payés is also made step by step.

First, the best quality pork meat is chosen. The selected meat is ground and seasoned with sea salt and black pepper. Once the meat is seasoned, it is left to rest, stuffed into natural casing, and tied.

It is then time to start the drying process, which is carried out in a controlled manner and can last up to two months.

If you are interested in buying the best Spanish Iberian salchichón, Made in Spain Gourmet is the best store for Spanish gourmet products, as it also offers the best black label Iberian chorizos.

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