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. Still cured in the original drying rooms, the Casa Riera salchichones are full flavoured, with an excellent balance of lean and fat and a long, clean finish.
Ingredients
Pork, Salt, Black Pepper, Preservative: E252. Made With 162G Of Spanish Pork Per 100G Of Finished Product. Moisture Is Lost During Curing And Maturation.
