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.<\/p>\n
Salchichon de Vic is similar in style to the best quality Italian Salami, although less fatty. This Salchichon has been produced by Salgot since 1928. The main ingredient is best quality leg meat, mixed with some belly pork for flavour, and simply salt and black pepper; this is unusual as sausages are usually made from lower quality cuts.<\/p>\n
Salchicho de Vic is cured traditionally in louvred chambers, benefitting from the special Vic climate. This means that the sausages cure slowly, allowing flavours to develop fully. Micro cultures grow on the rind which are unique to the region and give the sausages an individual flavour.<\/p>\n","protected":false},"excerpt":{"rendered":"