At Casa Riera Ordeix, we follow a detailed methodology and an artisan elaboration that culminates in a single product. Our Salchichón is the result of a development process based on the traditional method and the selection of the best ingredients. Natural drying gives to Vic Salchichón and the Truffle Salchichón by Casa Riera Ordeix a unique and inimitable bouquet.
The natural drying process can last until six months depending on the caliber and the climate.
And we do it without haste and the transmitted knowledge from generation to generation. We choose the best meat of male pig to produce the Vic Salchichón and the Truffled Salchichón, and the best meat of male pig for the Rustic Style Salchichón and the Vic Fuet. The meat we use comes from our own farms.
When the meat has been selected, chosen and cut, it is knead and dressed in order to ensure the conservation. Following the traditional method, we season the meat with sea salt and black pepper, properly. After the dressing, the meat must be put to rest. Then it is time to stuff the meat into natural casings, which have been previously prepared. And in Casa Riera Ordeix we do it all with dedication and diligence to ensure the quality of our products. We finish the process tieing the natural casings with a cotton twine.
The cotton twine used to tie natural casings serves to hang cold meat in the dryers, but also to identify each family of products
The natural drying process is one of our best features, done in our dryers in Vic (Plaça dels martirs, 14). There the wood beams that hold our Salchichones have become a part of the process. The temperature and humidity are controlled manually by opening and closing windows.
The paper wrapping the Salchichón, in addition to certify that it is a product developed by our firm, serves to protect and conserve the product.
This step, ending the elaboration process, is carried out according to the traditional way, by hand and one by one.