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Appellation of origin
Vic
Source
España
Ingredients: Carne de cerdo jamón, panceta y magros, sal marina, pimienta negra, trufa negra y tripa natural.
Container: Envasado al vacío
Mark: Casa Riera - Ordeix Plaça dels Sants Màrtirs 14 - 08500 Vic (España)
Weight: 80 gr.
This unique truffled sausage has been produced by "Casa Riera Ordeix", a family business deeply rooted in the area, which thanks to the quality of the sausages it produces has managed to cross our borders and be widely recognized internationally. And it is precisely this experience and tradition, together with a spirit of innovation and improvement, that have led them to create this unique sausage with truffle, with an incomparable flavor and bouquet, perfect to delight even the most demanding and sybarite palates
Elaborated following a careful artisan process that begins with a selection of the noblest meats from the pigs of the herd of "Casa Riera Ordeix", to which are added selected black winter truffles, which give it its characteristic aroma and irresistible flavor, and then seasoned only with salt and pepper, and left to rest until they serve as filling for the natural casing, which means that they are ready for a completely natural curing, a fundamental part of the process - since it makes it a unique and exquisite product - and for this purpose, the same original wooden drying sheds are still used as in 1852 in the particular microclimate of the Plana de Vic, which not only gives it its PGI but also that characteristic touch that is so much liked generation after generation.
Cut by expert hands and vacuum packed at the same time, the elegant presentation of the cardboard box that protects it, makes it a highly appreciated and recognized product, both inside and outside our borders, being chosen by customers of the most exclusive international establishments such as Harrods in London, through Galeries Lafayette in Paris or even KaDeWe in Berlin and is that for something the Vic truffled salami of "Casa Riera Ordeix" is the choice of the gourmet.
