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 salchichon, of which this bastonet is a good example, is typically Catalan and is moist, slightly chewy and has a clean, lingering flavour.

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

Casa Riera Bastonet de Vic 200g

£16.25Price
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