Salchichón de Vic
Piece Approx. 1.6lb / 700g
Sausage prepared with select meat from white pigs, 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, salt and black pepper are added.
Mild, pleasant aroma, a delicate flavor and texture, with hints of pepper and a lingering aftertaste.
The vacuum packaging guarantees freshness and perfect conservation.
- Pork, Beef, Sea Salt, Nonfat Dry Milk, Dextroxe, Spices, Sodium Erythorbate, Sodium Nitrite, Lactic Acid Starter Culture.