Can Duran Salchichon de VIC IGP | ūü¶ÜThe Bow Tie Duck Manila
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Can Duran Salchichon de VIC IGP

The First-Class Sausage of Catalonia

Salchi¬≠chon de Vic is pop¬≠u¬≠lar through¬≠out the coun¬≠try of Spain. With its his¬≠to¬≠ry, tra¬≠di¬≠tion and qual¬≠i¬≠ty, it eas¬≠i¬≠ly recog¬≠nised as a prod¬≠uct of the lands of Osona region. It is the best known sausage in Spain that always attach¬≠es high quality.

Tast­ing Notes from the Curator

Salchi¬≠chon de Vic has a very dis¬≠tinc¬≠tive appear¬≠ance that helps to dis¬≠tin¬≠guish it from oth¬≠er sausages which don‚Äôt have the seal of quality.

It is made with pork ham, the lean¬≠est part of the ani¬≠mal, minced with fat that gives a smooth tex¬≠ture and dis¬≠tinc¬≠tive fla¬≠vor. This mix¬≠ture is sea¬≠soned with salt, black pep¬≠per¬≠corns and ground white pep¬≠per. Once the piece is stuffed into nat¬≠ur¬≠al cas¬≠ings, it is left to dry for 45 days in the breeze and cool air from the Montse¬≠ny massif. 

The tra¬≠di¬≠tion¬≠al com¬≠po¬≠si¬≠tion of the sausage is shown by its intense bright red colour when sliced and the vis¬≠i¬≠ble small dices of fat and pep¬≠per¬≠corns, key ingre¬≠di¬≠ents of the tra¬≠di¬≠tion¬≠al for¬≠mu¬≠la. On the out¬≠side, a dis¬≠tinc¬≠tive fea¬≠ture is the flo¬≠ra that grows dur¬≠ing the dry¬≠ing process on the nat¬≠ur¬≠al cas¬≠ing in which the select¬≠ed pork meat is stuffed.


This tra¬≠di¬≠tion¬≠al Salchi¬≠chon or Lon¬≠ga¬≠ni¬≠za is best served as is, thin¬≠ly sliced. You may also choose to serve over break¬≠fast or as an after¬≠noon snack with your favorite bread on the side. 100g of Sausage Vic as a serv¬≠ing size is said to have great nutri¬≠tion¬≠al benefits.

Pair this with a sub¬≠tle Tem¬≠pranil¬≠lo or Pinot Noir bot¬≠tle that won‚Äôt over¬≠pow¬≠er the dis¬≠tinc¬≠tive taste of meat. 

Pro¬≠tect¬≠ed by Tra¬≠di¬≠tion since 1456

The first writ¬≠ten record of the Vic Salchi¬≠chon dates back to 1456. His¬≠tor¬≠i¬≠cal¬≠ly the prod¬≠uct was made in the farm¬≠hous¬≠es in the Vic val¬≠ley as a way of pre¬≠serv¬≠ing meat, tak¬≠ing advan¬≠tage of the area‚Äôs spe¬≠cif¬≠ic cli¬≠mat¬≠ic con¬≠di¬≠tions. To pro¬≠tect this age-old prod¬≠uct, those who make it have always sought to pre¬≠serve its rep¬≠u¬≠ta¬≠tion, its qual¬≠i¬≠ty and the tra¬≠di¬≠tion¬≠al way of preparation.

Today, only meat com­pa­nies locat­ed in the 28 towns in the Vic val­ley are allowed to use the name Vic Salchicon. They are strict­ly bound to rules and must com­ply with the EU Regulation’s strict con­tent and qual­i­ty requirements.

Storage Instructions

Store in a cool dry place. 

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