Salchichón cular superior Sendra
Llonganissa Cular Superior, is made with the finest meat from selected pigs.
It is seasoned with black pepper grain, ground white pepper and salt to provide an outstanding taste, since being stuffed with a double layer of casing encourages a slow-drying process that gives it an individual taste and allows it to convey all its characteristic flavours. The curing time ranges from 17 to 20 weeks, and it ends up weighing 1.3 kilos. It is marketed in an individual case complete with an identifying medallion. The finest example of the historical Vic llonganissa and clear instance of its authenticity is the result of a process that respects tradition and that evokes the family passion for sausage-making.
Cured: 17-20 weeks.
|Price/kg:||57,00 € / kg|
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