Authentic Vic Salchichón

The authentic Vic Salchichón by Casa Riera Ordeix has no equal. It is renowned for its colour, texture and flavour, and its aroma takes us on a journey through space and time. It is a genuine product, with Protected Geographical Indication (PGI) status since 2002, that concentrates the knowledge of more than 160 years of history.

The dry curing process gives the Vic Salchichón by Casa Riera Ordeix an inimitable aroma.

Preparation

A fully traditional
product.

The Vic Salchichón by Casa Riera Ordeix has been made following the same method since 1852.

The preparation takes place in the company's historical building on Plaça dels Màrtirs in Vic. First, the meat is selected on the ground floor. We choose the best parts of the sows raised on our own farms. The desired meat is then ground and mixed with diced bacon, sea salt and black pepper.

Once the meat and the spices are well mixed together, we let the meat stand for at least 48 hours before stuffing it into natural casings and tying it up. This is when the dry curing begins, one of our company's most distinguishing traits.

The Vic Salchichón by Casa Riera Ordeix is dry cured naturally in the curing chambers of the upper floors, where the temperature and humidity are controlled manually by opening and closing windows.

The Salchichón is taken down, brushed and hung again two or three times throughout the process, which can last anything between three and six months.

The weather in Vic is ideal for producing a special and unique Salchichón.

The Vic Salchichón has a distinctive fragance and exquisiteness. That is why, in December 2001, the Vic Salchichón received Protected Geographical Indication (PGI) status, recognised thoughout Europe.

The Vic Salchichón by Casa Riera Ordeix holds this status since 2002.

90
Min. days
180
Max. days

Vic Salchichón
in numbers

Ingredients

Vic Salchichón by Casa Riera Ordeix, a natural product. It is made with sow hams, bacon and lean meat; diced bacon; sea salt; black pepper; and natural casings. The dry curing process is completely natural and can last three to six months depending on the product's diameter and the weather.

Average nutritional properties per 100 g of product.

  • 47,5% Protein
  • 38,5% Fats
  • 2,1% Carbohydrates

Presentations

Large

~ 1,2kg

Mini

~ 300g

Slices

~ 80g

Large wooden box

~ 1,2kg

Mini wooden box

~ 300g

This certifies that Vic Salchichón by Casa Riera Ordeix is a product with Protected Geographical Indication (PGI) status.

The PGI seal is recognised in the entire European Union and it certifies that Vic Salchichón is a product from the region of Vic.

Vic Salchichón by Casa Riera Ordeix is suitable for coeliacs (gluten-free).

It is also suitable for people who are allergic to dairy products (lactose-free).