Casa Riera, Salchichón Coated in Peppercorns


Showing availability for delivery on Sunday 17th January


Brindisa says

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 salchichon 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.


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 Information

Keep in a cool dry place. Once opened, keep refrigerated and consume within 1 month.

Shelf Life

Minimum 30 days

Meet Brindisa


It is hard to imagine now but, back in 1988 when the business was founded by Monika Linton, knowledge of Spanish gastronomy was almost non-existent in the UK. Starting with a conviction that the foods she loved in Spain deserved to find a wider audience, Monika launched her company on a shoestring.

Find out more

More from Brindisa



1 Carton (1l)



Organic Cooking Chorizo

1 Pack (400g)



Senorio Iberico Bellota Hand-Carved Ham

1 Pack (100g)



Senorio Iberico Bellota Lomo

1 Pack (100g)



Senorio Iberico Bellota Salchichon

1 Pack (100g)