Vacuum-packed Payés Salchichón, 240 gr

Vacuum-packed country sausage 240 gr

Discover: Vacuum-packed country sausage 240 gr

The 240g Vacuum-Packed Payés Salchichón is a handcrafted piece made with the highest-quality pork shoulder and belly. The meat mixture is seasoned with sea salt and black pepper and stuffed into a natural casing. After an initial rest in wooden drying racks, the piece is left to cure naturally for 45 to 60 days, allowing the aromas to concentrate and the fat to infiltrate the meat, resulting in a salchichón with an intense yet balanced flavor and a firm texture.

Use and Pairings: Vacuum-packed country sausage 240 gr

Thanks to its intensity and balance, this sausage lends itself to multiple combinations on your table:

• Enjoy it on charcuterie boards alongside cured cheeses, nuts, and sourdough bread.
• Add slices to sandwiches or focaccias with tomato, arugula, and olive oil.
• Add chunks to pasta or potato salads for depth of flavor.
• Accompany it with a young red wine from the DO Pla de Bages or with craft beer.

Preparation, Maturing and Marketing

Payés salchichón is made using traditional methods. After selecting the shoulder and belly, they are diced and mixed with salt and pepper. The mixture is stuffed into natural casing and hung in wooden drying racks, where it is kept at a low temperature and controlled humidity. The curing process lasts between 45 and 60 days and gives it its intense flavor and firm texture. Once ready, it is vacuum-packed in a 240g piece to preserve its properties until it reaches your table.

History and Origin

Originally from Vic, in the Osona region (Catalonia), the country-style salchichón is a legacy of the Vic longaniza (sausage), a sausage with a Protected Geographical Indication (PGI). This sausage has been produced since the 19th century, combining artisanal expertise with strict quality controls. The area's cold, dry climate, combined with wood-drying techniques, provide the ideal environment for producing a unique sausage.

Characteristics:

• Format: whole 240g piece, vacuum packed.
• Ingredients: pork shoulder and belly, salt, pepper, dextrose, preservatives (potassium nitrate), antioxidant (sodium ascorbate), natural casing.
• Origin: Vic, Catalonia (Spain).
• Allergens: gluten and lactose free; suitable for celiacs.
• Storage: Store in a cool, dry place. Once opened, keep refrigerated and consume within 7 days.
• Intensity/flavor: intense and balanced with a predominance of pepper.
• Others: 100% natural product, curing time 45–60 days, PGI Llonganissa de Vic.

Frequently asked questions about Vacuum-packed Salchichón Payés 240g:

What sets salchichón payés apart from other salchichón sausages? Its production with selected pork shoulder and belly and the use of natural casing, along with a curing period of up to 60 days, give it an intense flavor and a firm texture.

Can it be eaten cold? Yes, it's recommended to eat it at room temperature to fully appreciate its flavor. It can also be diced and added to recipes such as salads or omelets.

Does the product contain gluten or lactose? No, it is gluten- and lactose-free, making it suitable for people with intolerances.

How to store it once opened? After opening the package, wrap the piece in sausage paper or a clean cloth and store it in the refrigerator. Consume it within a week.