Vacuum-packed Payés Peppered Salchichón, 280 g

Vacuum-packed peppered country sausage 280 gr

Discover: Vacuum-packed peppered country sausage 280 gr

This country-style sausage is coated with a layer of black pepper for a spicy and aromatic touch. It's made with select pork shoulder and belly, chopped and seasoned with sea salt and pepper. It's then stuffed into a natural casing and slowly cured for 45 to 60 days, giving it a firm texture and an intense, balanced flavor.

Use and Pairings: Vacuum-packed peppered country sausage 280 gr

Thanks to its spicy and aromatic character, this sausage is very versatile:

• On cold cuts and cheese boards, accompanied by crusty bread.
• As a star of gourmet sandwiches and snacks.
• In pasta or rice salads, providing flavor and texture.
• For creative tapas with olives, nuts or jams.

Preparation, Maturing and Marketing

The pork mixture is seasoned with salt and pepper and stuffed into natural casing. The pieces are coated with black pepper and placed in wooden drying racks, where they undergo controlled curing for 45-60 days. The result is a 100% natural, allergen-free sausage. Once it reaches its optimum temperature, it is vacuum-packed in a 280g container to preserve its aroma and flavor.

History and Origin

Salchichón payés is a specialty of the Osona region in Catalonia, where the cold, dry climate favors the natural curing of sausages. Casa Riera Ordeix, with over 165 years of experience, combines this tradition with family recipes, reviving the black pepper coating from the past. The Llonganissa de Vic Protected Geographical Indication (PGI) guarantees the quality and authenticity of these products.

Characteristics:

• Format: 280 g, vacuum packed.
• Ingredients: pork (shoulder and belly), salt, black pepper, dextrose, antioxidant (sodium ascorbate), preservative (potassium nitrate), natural casing.
• Origin: Vic (Catalunya), Spain.
• Allergens: gluten and lactose free.
• Storage: Keep in a cool, dry place; once opened, consume within 30 days.
• Intensity/flavor: intense, spicy and aromatic, with a firm texture.
• Others: natural curing 45-60 days; product protected under the Llonganissa de Vic PGI.

Frequently asked questions about Vacuum-packed peppered country sausage 280g:

What sets this sausage apart from other cured meats? The black pepper coating and slow curing process provide a more intense flavor and a firm texture.

Is it suitable for celiacs or lactose intolerant people? Yes, it's made without gluten or lactose.

How is it best served? At room temperature, cut into thin slices, and accompanied by bread or cheese.

How long does it last once opened? Stored properly in the refrigerator and wrapped, it maintains its flavor for up to 30 days.