Salchichon Vic Pre.sliced 8oz
Sausage prepared with select meat from white pigs, fat, salt and black pepper, following the traditional production process in the Catalonian area of Plana de Vic, with a minimum curing time of 45 days.
With minced pork, to which cubed fat, salt and black pepper are added.
Customers who bought this product also bought:
Due to shipping restrictions we cannot ship wine to:
Alabama, Arkansas, Delaware, Illinois, Kansas,
Kentucky, Maryland, Massachusetts, Michigan,
New Hampshire, New Jersey, Oklahoma,
New Hampshire, New Jersey, Oklahoma, Pennsylvania, Rhode Island, South Dakota,
Tennessee, Texas, Utah, Vermont,
Virginia, and West Virginia.