Last weekend Gourmet La Vanguardia, the monograph that selects products, echoed about the “Experience Casa Riera Ordeix”. This 2017, the firm celebrates 165 years of tradition and history. And as it explains the publication Casa Riera Ordeix will publish a book of recipes and pairings of its Vic Salchichón.
Casa Riera Ordeix elaborates the Vic Salchichón since 1852. After six generations, the firm continues with the same elaboration method and with the particularity, that since 2015, the firm offers the possibility to visit the facilities of the firm to discover the traditional elaboration method and the centenary dryers of Casa Riera Ordeix. An experience, that ends with a taste of Casa Riera Ordeix’s products.
The Vic Salchichón Casa Riera Ordeix is the result of a characteristic way of making and it has been distinguished several times. So this September, Casa Riera Ordeix is on the selection of Gourmet La Vanguardia, which proposes the Vic Salchichón Casa Riera Ordeix of 300gr, the variety of the sliced Truffled Salchichón of 80gr and the 200gr of the Vic Fuet Casa Riera Ordeix. The pack also contains a guided tour through the facilities of Casa Riera Ordeix for two people. In this pack, there is also, the Olive Oil of Mestral and its “olivada” and “minixapatas” of Espiga Blanca, a wine Raimat Molí and a Cabernet Sauvignon of Costers Segre. The pack is available in Gourmet La Vanguardia and it is valued in 59 euros.