Gran Luxe Salchichón, Casa Riera Ordeix,
It could be said that longaniza is a cross between fuet and salchichón. In general, it is a Spanish cured sausage with a shorter curing period, which gives it a softer, juicier texture. Longanizas are made from minced pork, seasoned with spices and stuffed into natural casings.
It is a thicker longaniza than fuet. It has a longer curing period and is coated with a fine layer of mold that gives it its distinctive touch.
Llonganissa de Vic is made in Catalonia, but it has spread throughout Spain. This longaniza has an intense, glossy red color, and when sliced, the small cubes of fat and black peppercorns are clearly visible.
Ingredients of Gran Luxe Salchichón: Hams, loins, and extra lean cuts from female pigs, sea salt from the Ebro Delta, “Tellicherry” black pepper, and preservative: potassium nitrate. Natural casing.
Cured for 180 days
Gluten-free and lactose-free.
Producer: Casa Riera Ordeix.
Origin: Vic (Osona)
Pork meat (prime cuts), pork fat, salt, black pepper, natural spices, natural casing.
Nutritional information:
- Energy value per 100 g of finished product: 377 Kcal/1570 Kj
- Fat: 27 g
- Of which saturated: 4.5 g
- Carbohydrates: 2.12 g
- Of which sugars: 2.12 g
- Protein: 31.5 g
- Salt: 2.3 g
Serving and pairing recommendations
Salchichón de Luxe stands out for its aromatic balance and fine texture, making it an ideal piece to enjoy for gourmet occasions:
How to enjoy it
- Slice thinly to better appreciate its aroma and texture
- Allow it to come to room temperature for a few minutes before serving
- Ideal on premium charcuterie boards or as an appetizer
- It has a shelf life of around 9-12 months. It can be stored in a cool, dry place.
- Once opened, it should be kept refrigerated
Recommended pairing
- Soft red wines or medium-aged reds
- Brut or brut nature cava
- Artisan or sourdough bread
- Cured or semi-cured cheeses
- Nuts, especially almonds or walnuts