• Casa Riera Llonganissa
  • Casa Riera Llonganissa Brindisa Spanish Foods
  • Casa Riera Llonganissa

Casa Riera Llonganissa

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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.

This salchichon is made using only meat from the shoulder and belly of the pig and is cured in natural casing; the flavour is rich and clean with a hint of black pepper the only seasoning.

This is a whole piece with an approximate weight of 550g

INGREDIENTS Pork, sea salt, dextrin, black pepper, dextrose, preservative: potassium nitrate, natural flavourings. Made with 190g of Spanish pork per 100g of finished product. Natural casing STORAGE & CARE Keep in a cool dry place. Once opened, keep refrigerated and consume within 1 month.
Nutrition - Per 100g
Energy 1885kJ / 475kcal
Fat 38.8g
   of which saturates 14.8g
Carbohydrate 2.4g
   of which sugars 2.4g
Protein 29.1g
Fibre 0g
Salt 4.45g
* Typical values per 100g