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Brindisa llonganissa, 600g

Brindisa llonganissa, 600g

£20.75 (Each)

  • In Stock
  • Gluten Free Product
  • GTA2Star2016

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.

This salchichón is made using only meat from the shoulder and belly of the pig and is cured in natural casing; the flavour is rich and clean with a hint of black pepper the only seasoning.

This product has been awarded with 2 stars in the Great Taste Awards 2016. The judges' comments were:

"Lovely rose coloured meat on the cross section. Strong porky aromas. The fat melts beautifully on the tongue and the meat has a good chew. Sweet, clean pork, well made and with juicy succulence."

Pork, sea salt, dextrin, black pepper, dextrose, preservative: potassium nitrate, natural flavourings. Made with 190g of Spanish pork per 100g of finished product. Natural casing
Storage & Care
Keep in a cool dry place. Once opened, keep refrigerated and consume within 1 month.
Nutrition Per 100g
Energy 1885kJ / 475kcal
Fat 38.8g
   of which saturates 14.8g
Carbohydrate 2.4g
   of which sugars 2.4g
Protein 29.1g
Fibre 0g
Salt 4.45g
* Typical values per 100g

Casa Riera Ordeix

The firm of Casa Riera Ordeix was started in 1852 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.