Salchichon de Vic
Salchichón de Vic
Dry Cured Sausage prepared with select meat from white pigs, salt and black pepper, following the traditional production process in the Catalonian area of Plana de Vic, with a minimum curing time of 45 days.
- Tasty sausage with black peppercorns
- Made with select pork and Spanish spices
- Made in U.S. by Spanish native
Salchichón is a delicious cured sausage seasoned with whole black peppercorns. This tasty sausage is great for entertaining or a quick tapa and full of satisfying flavor. Slice thinly and serve with good bread and your favorite wine.
Unlike chorizo, salchichón does not contain Pimentón de La Vera smoked paprika, so it is milder and not as red. Our salchichón is made with pork from white pigs and Spanish spices using an original recipe from Vic - an ancient Catalonian town in the area of Plana de Vic, in the Pyrenees mountains. The citizens of Vic can confidently proclaim their salchichón to be the one of the best in Spain. Our family producer pays great attention to the great tradition here in the U.S.
This sausage is fully dry cured and ready to slice and serve.
Mild, pleasant aroma, a delicate flavor and texture, with hints of pepper and a lingering aftertaste.
Ingredients:Pork, Beef, Sea Salt, Nonfat Dry Milk, Dextroxe, Spices, Sodium Erythorbate, Sodium Nitrite, Lactic Acid Starter Culture.
Piece Approx. 1.6lb / 700g