1 Carton (1l)
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
Keep in a cool dry place. Once opened, keep refrigerated and consume within 1 month.
Minimum 30 days
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