The Salchichón Vic Casa Riera Ordeix It is a genuine product, more than 160 years of history. It is distinguished by its color, its taste and texture.
Its development follows the same method from 1852, and is cleared to cabo a historic construction in Martyrs Square in winec.The process begins at the bottom of the building, where the noble parts of the selected pork meat female which come from own farms.
After, this meat is shredded, and kneaded together with the given bacon and seasoned with sea salt and black pepper. When the meat is seasoned, let stand one minimum of 48 hours, and finally stuffed into natural casings and tied, to give way to the next step.
Drying will take place on the upper floors of the building, where the products are deposited and where humidity and temperature of manually be controlled, opening and closing windows. The Vic sausages Casa Riera Ordeix will pass between minimum of 3 and a maximum of 6 months in this secadero. During that time, if descolgarán, They will brush and will again hang up to two and three times until they are ready for commercialization. This drying process so traditional and care, which it is one of the distinctive signature and climatic properties of the Vic, that make it special and unique to make sausages, are those who give him the Vic sausages Casa Riera Ordeix, an inimitable bouquet, which helps them to get a Protected Geographical Indication (IGP) it supports as a single product from 2002.
In our shop online, we have two varieties: Vic sausage and Vic truffled salami (an exquisite variety to which is added black winter truffle).
