The Truffled Salchichón by Casa Riera Ordeix adds truffles to the traditional recipe.
Like the Vic Salchichón by Casa Riera Ordeix, the Truffled Salchichón is made in Vic (Plaça dels Màrtirs, 14). The process also begins on the ground floor, where the best parts of the sow are chosen for grinding.
The desired meat is ground and mixed with sea salt and black pepper. But this time we also add black winter truffles from La Garrotxa.
Once the meat has been well mixed with the spices, we let it stand for at least 48 hours before stuffing it into natural casings. Then comes the dry curing process, one of the distinguishing traits of our firm.
During the dry curing process, which is completely natural and can last anything between three and six months, the temperature and humidity are controlled manually by opening and closing windows.
The Truffled Salchichón by Casa Riera Ordeix is removed, brushed and hung again two or three times throughout the process.
The black truffle: a winter jewel.
The black truffle can be found in Osona, La Garrotxa, northern Tarragona and the pre-Pyrenees, among other places. It is irregularly shaped and between two and eight centimetres long. It has a reddish black hue streaked with thin white veins, and its perfume is intense and delicate at a time.
The black winter truffle (tuber melanosporum) adds an extraordinary touch of flavour to our Truffled Salchichón that will delight even the most demanding palates.
Truffled Salchichón by Casa Riera Ordeix, a product deeply rooted in the land. It is made with sow hams, bacon and lean meat; diced bacon; sea salt; black pepper; black truffles; and natural casings. The dry curing process is completely natural and can last anything between three and six months depending on the product's diameter and the weather.
Average nutritional properties per 100 g of product.