The Truffled Salchichón by Casa Riera Ordeix incorporates the truffle to the traditional method.
Like the Vic Salchichón by Casa Riera Ordeix, the Truffled Salchichón is made in Vic (Plaça dels Màrtirs, 14). The process also begins on the ground floor where the noble parts of the female pig meat are chosen.
The selected meat is choosen, crushed, kneaded and is seasoned with sea salt and black pepper. On this occasion, black winter truffle from La Garrotxa is also added.
When the meat is seasoned, it is set aside a minimum of 48 hours, is stuffed into natural casings, it is attached and it gives way to natural drying, one of the distinctive processes of our firm.
During the drying process, which is completely natural and can last between three and six months, the temperature and humidity are controlled manually by opening and closing windows.
Throughout the process of drying, the Truffled Salchichón by Casa Riera Ordeix is lifted, brushed and hanged between two and three times.
The black truffle, a culinary jewel of the winter.
Among other places, we can find it in Osona, La Garrotxa, in the North of Tarragona and the pre-Pyrenees. It is irregularly shaped and measures between two and eight centimeters. It is almost reddish black with thin white ribs. And its perfume is intense and delicate.
The black winter truffle (tuber melanosporum) gives to the Truffled Salchichón an extraordinary taste able to delight the palates of the most distinguished.
The ingredients for the elaboration.
The Truffled Salchichón by Casa Riera Ordeix, a product rooted to homeland. It is made with noble parts - hams, bacon and lean - female pig meat, sea salt, black pepper black truffle and natural casings. The drying process is natural and can last from three to six months depending on the caliber and the climate.
Nutritional composition average per 100g product.