Can Duran Salchichon de VIC IGP

Tasting Notes from the Curator

Salchichon de Vic has a very distinctive appearance that helps to distinguish it from other sausages which don’t have the seal of quality.

It is made with pork ham, the leanest part of the animal, minced with fat that gives a smooth texture and distinctive flavor. This mixture is seasoned with salt, black peppercorns and ground white pepper. Once the piece is stuffed into natural casings, it is left to dry for 45 days in the breeze and cool air from the Montseny massif.

The traditional composition of the sausage is shown by its intense bright red colour when sliced and the visible small dices of fat and peppercorns, key ingredients of the traditional formula. On the outside, a distinctive feature is the flora that grows during the drying process on the natural casing in which the selected pork meat is stuffed.

Pairings

This traditional Salchichon or Longaniza is best served as is, thinly sliced. You may also choose to serve over breakfast or as an afternoon snack with your favorite bread on the side. 100g of Sausage Vic as a serving size is said to have great nutritional benefits.

Pair this with a subtle Tempranillo or Pinot Noir bottle that won’t overpower the distinctive taste of meat.

Protected by Tradition since 1456

The first written record of the Vic Salchichon dates back to 1456. Historically the product was made in the farmhouses in the Vic valley as a way of preserving meat, taking advantage of the area’s specific climatic conditions. To protect this age-old product, those who make it have always sought to preserve its reputation, its quality and the traditional 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.