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Bastonet de Vic, 200g

Bastonet de Vic, 200g

£5.15 (Each)

  • In Stock
  • Gluten Free Product

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.

The fuet type of thin salchichón, of which this bastonet is a good example, is typically Catalan and is moist, slightly chewy and has a clean, lingering flavour.

Ingredients
Pork, salt, pepper, dextrose, antioxidants (rosemary extract), and preservative (potassium nitrate). Natural pork casing. Made with 180g of Spanish pork per 100g finished product. Moisture is lost during curing and maturation
Storage & Care
Keep in a cool and dry place away from direct sunlight
Nutrition Per 100g
Energy 1759kJ / 422kcal
Fat 29g
   of which saturates 11g
Carbohydrate 2.9g
   of which sugars 0.7g
Protein 37g
Fibre 0g
Salt 1.9g
* Typical values per 100g

Casa Riera Ordeix

The firm of Casa Riera Ordeix was started in 1846 and is now run by the 6th generation of the founding family.

Their IGP salchichones (salamis) are still produced by an entirely natural drying process, on the upper floors of the town house in the centre of Vic, where they have cured them since the business was founded.