The region around the city of Vic has long been associated with pig husbandry and its elevation, and humid climate have made the town famous for its charcuterie, specifically salchichones.
The fuet type of thin salchichon, of which this bastonet is a good example, is typically Catalan and is moist, slightly chewy and has a clean, lingering flavour.
| Nutrition - | Per 100g |
|---|---|
| Energy | 1759kJ / 422kcal |
| Fat | 29g |
| of which saturates | 11g |
| Carbohydrate | 2.9g |
| of which sugars | 0.7g |
| Protein | 37g |
| Fibre | 0g |
| Salt | 1.9g |
| * Typical values per 100g | |
The firm of Casa Riera Ordeix was started in 1846 and is now run by the 6th generation of the founding family. During this time they have continued to rely on natural production methods, minimal, high quality ingredients, and the experience and knowledge gained over the last 150 years.
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