The region around Vic, Spain, has a long-standing reputation for pig husbandry. The town's elevation and humid climate have made it famous for its charcuterie, particularly Salchichon de Vic. This product, produced by Salgot since 1928, is similar in style to the best Italian Salami but less fatty. The main ingredient is premium leg meat, with some belly pork added for flavor. The sausages are cured traditionally in louvred chambers, allowing flavors to develop fully and fostering the growth of unique micro cultures on the rind. Enjoy the distinct taste of Salchichon de Vic, a testament to the region's rich culinary heritage.
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