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
Datasheet:
Ingredients: The Vic Salchichón Casa Riera Ordeix is a natural product. It is made with the noble parts of the sow's meat -ham, bacon and lean meat-, bacon cubes, sea salt, black pepper and natural casing. The drying process is done naturally and can last from three to six months depending on the caliber and climate. Allergen-free and suitable for coeliacs.
Peanut
Producer: Casa Riera Ordeix
Origin: Vic (Osona)
Nutritional information:
Energy value per 100 g of finished product: 365 Kcal/1521 Kj
Fat: 25 g
Of which saturated: 9.3 g
Of which saturated: 9.3 g
Carbohydrates: 2.4 g
Of which carbohydrates: 2.4 g
Of which sugars: 1,9 g
Sugars: 1,9 g
Protein: 34 g
Proteins: 34 g
Salt: 4.8 g
Salt: 4.8 g
Preservation: Store in the refrigerator and remove 1 hour before consumption, so you will find all the notes of its fantastic flavor in your mouth. Curing time of approximately 2 months.
Curing time: Approximately 2 months
Tasting note: The Casa Riera Ordeix Salchichón is a natural product with a unique and different taste that blends tradition and gastronomic innovation. It stands out for its flavor, shape and color. Very mild flavor.
Packaging: It is vacuum-packed.
Packaging: It is vacuum-packed
Pairing: At Made in Spain Gourmet we recommend pairing it with Verdejo wines such as Menade or Curioso and premium cavas. Also fruity wines and oloroso wines such as those of Lustau.
And always accompanied with sourdough bread, or crackers, and a little extra virgin olive oil on top of the bread or crackers, it's delicious
Pure Spanish delicatessen.
Pure Spanish delicatessen
A process that combines tradition and innovation
A process that combines tradition and innovation
The production of Casa Riera Ordeix's Vic Salchichón follows the same method since 1852.
A process that combines tradition and innovation
It is carried out in the historic building in Plaça dels Màrtirs in Vic and begins on the first floor where the raw material is selected. We choose the noblest parts of the meat from female pigs from our own farms
Your selected meat is selected, ground and kneaded together with the diced bacon and seasoned with sea salt and black pepper
Once the meat is seasoned, it is left to rest for at least 48 hours, stuffed into natural casings and tied. This gives way to the drying process, one of the most distinctive processes of the firm.
The drying process is the most important one in the company's history
The drying process of Casa Riera Ordeix Vic Salchichón is carried out naturally in the drying rooms on the upper floors, where the temperature and humidity are controlled manually by opening and closing windows.
The drying process is carried out in a natural way in the drying rooms on the upper floors, where the temperature and humidity are controlled manually by opening and closing windows.
The temperature and humidity are controlled manually by opening and closing windows
Throughout the entire process, which can range from three to six months, the salchichones are hung, brushed and re-hung two to three times
The Vic Plain has climatic properties that make it special and unique for making sausages.
Salchichón de la Plana has its own unique fragrance and exquisiteness. Hence, since December 2001, the Salchichón de la Plana de Vic has been recognized with the Protected Geographical Indication (PGI) label throughout Europe
If you are interested in buying the best Spanish Iberian sausage, Made in Spain Gourmet is the best store for Spanish gourmet products, because it also offers the best and most select Iberian sausages from Etiqueta Negra
If you are looking for a sausage from Vic, it is because you are a demanding consumer, and you know that you want the best. An exclusive product where the most important thing is its maximum quality. And its price, the best on the market because they come directly from the producer, the best in our country, the most professional and those who respect the traditions and craftsmanship, which are the only ones we work with
Do you want to treat yourself? Do you want to make a gift to remember? Or just enjoy life as you deserve.
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Made in Spain Gourmet is your home, your online gourmet store of Spanish products
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