The Vic Salchichón by Casa Riera Ordeix is a natural product, made from premium cuts of female pork: ham, belly and lean, minced with sea salt and black pepper, and stuffed in a natural casing.
The Vic Salchichón is cured traditionally in louvred wooden chambers, benefitting from the special Vic climate, in Catalonia. This process allows to product cure slowly and it lasts from three to six months depending on size of each piece and the weather.
The natural drying process gives it an inimitable aroma. This product is distinguished by its colour, texture and flavour. It is a genuine product with Protected Geographical Indication (IGP) since 2002, retaining the experience of over 166 years of history.