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Our salchichón de Vic supplier since 1995.
Based in the town of Vic, an hour away from Barcelona, Casa Riera Ordeix has been producing the finest salchichón de Vic for six generations. A family business run by the great grandsons of the founder, the company produces this well-known cured meat that has been in the Brindisa range for 20 years.
The town of Vic and its surroundings has long been associated with the rearing of pigs which provide the raw material for its greatest claim to fame, the salchichón.
Right in the centre of the town, close to the main square sits a flat fronted, five storey building whose windows are covered by louvred shutters. This is the home of the Legitimo Salchichón de Vic I.G.P. Founded in 1852, Casa Riera Ordeix has been based at this site since its beginnings and, during this time, has continued to produce essentially this single product, whose fame has spread throughout the country and beyond.
Started by Josep Riera Font, and continued by his son Pau Riera Ordeix the business is now run by the sixth generation of the family, the great, great, great, great grandsons of the founder, Joaquim Comella Benet and Joaquim Comella Riera.
As well as the Salchichón de Vic IGP, Casa Riera Ordeix also produce a number of different types of fuet, a thin, fast curing sausage typical of Catalonia. This lightly cured salchichon is made from the meat of male pigs stuffed into natural casings, and is ready in about three weeks.
The company also produce various types of salchichones de payes coarse cut sausages in narrower natural casings which are cured for between two and three months; as with the fuet it is made from the meat of male pigs rather than sows. The total output of Casa Riera Ordeix is about 70,000kg annually.
The meat is bought from trusted local farmers, many of whom have been supplying Casa Riera Ordeix for decades, whose livestock is raised on the plain of Vic.
For the Salchichón de Vic the production process begins with the preparation of the meat that always comes from the meat of sows or female pigs which are usually around seven years old. Older animals are preferred because of the more intense flavour of their meat.
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