From the pork butchers’ medieval tradition in Vic, Olmeda Orígenes receives this precious salchichón from Casa Oms. The pig’s most noble and lean meat streaky, salt and ground pepper are the ingredients that we stuff in natural casing. Each piece is selected on its optimal peak consumption.
With a cylindrical and more and less regular shape. Its internal colour is reddish, with visible lard sliced in dices and black pepper. The external colour is whitish due to its typical external flora.
Our Salchichón de Vic must be served between 17° and 20°C. In order to savour and enjoy the subtleness of this Salchichón, it should be cut in thin slices.