Salgot Salchichon de Vic IGP
AUTHENTIC CATALAN SALCHICHON SAUSAGE
Made by family charcuterie business since 1928
IGP Salchichon de Vic Accreditation
Ready to slice and eat, perfect on charcuterie boards
Description
The region around the city of Vic has long been associated with pig husbandry and its elevation, and humid climate have made the town famous for its charcuterie, specifically salchichones.
Salchichon de Vic is similar in style to the best quality Italian Salami, although less fatty. This Salchichon has been produced by Salgot since 1928. The main ingredient is best quality leg meat, mixed with some belly pork for flavour, and simply salt and black pepper; this is unusual as sausages are usually made from lower quality cuts.
Salchicho de Vic is cured traditionally in louvred chambers, benefitting from the special Vic climate. This means that the sausages cure slowly, allowing flavours to develop fully. Micro cultures grow on the rind which are unique to the region and give the sausages an individual flavour.
Ingredients, Nutritional Values & Allergens
Ingredients
| Ingredients: Pork meat, salt, organic sugar, pepper, potassium nitrate, natural edible pork narrow gut, |
| Net Weight: 220g |
| Best Before: See label |
| Country of Origin: Spain |
| Brand: Salgot |
| Packaging: Vacuum bag encased in paper |
| Storage: Keep refrigerated |
| Usage: Ready to eat |
| Region: Catalunya |
Allergens
Nutritional Values
| TYPICAL VALUES | Per 100g |
| Energy KJ | 1687Kj |
| Energy kcal | 411Kcal |
| Fat | 32g |
| of which saturates | 12g |
| Carbohydrate | <0.5g |
| (of which sugars) | <0.5g |
| Protein | 31g |
| Salt | 4.1g |
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£2.45
For orders over £75
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