Mini cular Vic salchichón, Casa Riera Ordeix

You could say that longaniza is somewhere between fuet and salchichón. It is generally a Spanish cured sausage with a shorter curing time, which gives it a softer, juicier texture. Longanizas are made from minced pork, seasoned with spices and stuffed into natural casings.

It is a thicker longaniza than fuet. It has a longer cure and is covered with a fine layer of mold that gives it its distinctive character.

Llonganissa de Vic is made in Catalonia, but it has become popular throughout Spain. This longaniza has an intense, bright red color, and when sliced you can clearly see the small cubes of fat and the black peppercorns.

Technical sheet:

Ingredients: Casa Riera Ordeix Vic Salchichón is a natural product. It is made with the finest cuts of pork from female pigs—ham, pancetta and lean meat—diced pork fat, sea salt, black pepper and natural casing. The drying process is natural and can last from three to six months depending on the caliber and climate. Allergen-free and suitable for celiacs.

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

Carbohydrates: 2.4 g

Of which sugars: 1.9 g

Protein: 34 g

Salt: 4.8 g

Storage: Keep refrigerated and take out 1 hour before serving, so all the notes of its fantastic flavor can be fully appreciated on the palate. Curing time of approximately 2 months.

Tasting note: Casa Riera Ordeix Salchichón is a natural product with a unique and distinctive taste that blends 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 such as Menade or Curioso, and premium cavas. It also pairs well with fruity wines and oloroso-style wines such as those from Lustau. Always serve it with sourdough bread or crackers, and a little extra virgin olive oil drizzled over the bread or crackers—it is absolutely delicious.

Pure Spanish delicatessen.

A process that combines tradition and innovation
The production of Casa Riera Ordeix Vic Salchichón has followed the same method since 1852.

It takes place in the historic building on Plaça dels Màrtirs in Vic and begins on the ground floor, where the raw material is selected. The finest cuts of female pork from the producer’s own farms are chosen.

The selected meat is prepared, minced and kneaded together with diced pancetta, then 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 casing and tied. This marks the beginning of drying, one of the company’s most distinctive processes.

The drying process for Casa Riera Ordeix Vic Salchichón takes place naturally in the drying rooms on the upper floors, where 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 taken down, brushed and hung up again two or three times.

La Plana de Vic has climatic properties that make it special and unique for producing cured sausages.

Salchichón de la Plana has its own unique fragrance and exquisite character. That is why, since December 2001, Salchichón de la Plana de Vic has been recognized with the Protected Geographical Indication (PGI) distinction throughout the European Union.

If you are interested in buying the best Spanish Iberian salchichón, Made in Spain Gourmet is the best store for Spanish gourmet products, because it also offers black-label Iberian chorizos: the very best, the most select.

If you are looking for a Vic salchichón, it is because you are a discerning consumer and you know that you want the best. An exclusive product where top quality is what matters most. And the price? The best on the market, because it comes directly from the producer, one of the finest in our country: true professionals who respect tradition and artisanal production, which are the only people we work with.

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