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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 salchichón is made using only meat from the shoulder and belly of the pig and is coated with black peppercorns to give it a distinct warmth.
| Nutrition - | Per 100g |
|---|---|
| Energy | 1583kJ / 379kcal |
| Fat | 35.9g |
| of which saturates | TBC |
| Carbohydrate | 3g |
| of which sugars | 3g |
| Protein | 51.52g |
| Fibre | 0g |
| Salt | 2.2g |
| * 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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