The cradle of salchichón is in Vic (Barcelona) and CASA RIERA ORDEIX has been officiating there for more than 165 years, probably the most prestigious salchichón on the market and the only one with protected geographical identification (PGI).
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It is currently the only salami that is made in Vic and the dryers are located there. They continue to work with the same production method as at that time. For the sausage they only use female pork (male pig for the fuet), seasoning it only with sea salt and ground black pepper to later stuff it into natural casing. Once stuffed, it is transferred to drying rooms and hung on wooden beams for up to six months. Natural drying is the main part of the elaboration.