Made in Spain Production: Locally sourced and No preservatives Shelf life: 6–12 months Storage: Shelf-stable Ingredients: One could say that longaniza is a mix between a fuet and a salchichón. Generally, it is a Spanish sausage with less curing, which makes it have a softer and juicier texture. Longanizas are made from minced pork, seasoned with spices, and stuffed into natural casings. It is a thicker longaniza than the fuet. It has a longer curing process and is covered with a thin layer of mold that gives it that peculiar touch. The llonganissa de Vic is made in Catalonia but has spread throughout Spain. This longaniza has a deep, bright red color, and when cut, the small cubes of fat and black pepper grains are perfectly visible. Technical sheet: Ingredients: The Salchichón de Vic Casa Riera Ordeix is a natural product. It is made with the noble parts of pork meat – ham, bacon, and lean cuts – cubes of bacon, sea salt, black pepper, and natural casing. The drying process is done naturally and can last from three to six months depending on the size and climate. Free of allergens and suitable for celiacs. Producer: Casa Riera Ordeix Origin: Vic (Osona) Nutritional information: Energy value per 100 g of final product: 365 Kcal/1521 Kj Fats: 25 g Of which saturated: 9.3 g Carbohydrates: 2.4 g Of which sugars: 1.9 g Proteins: 34 g Salt: 4.8 g Storage: Keep in the refrigerator and take out 1 hour before consumption, so all the notes of its fantastic flavor can be found in the mouth. Curing of approximately 2 months. Tasting note: The Salchichón from Casa Riera Ordeix is a natural product with a unique and different taste that blends tradition and gastronomic innovation. It stands out for its flavor, shape, and color. Very mild flavor. Packaging: Vacuum packed. Pairing: At Made in Spain Gourmet, we recommend pairing it with verdejo wines like Menade or Curioso and premium cavas. Also, fruity wines and olorosos like those from Lustau. Pure Spanish delicacy. Weight: 350 g (12.35 oz)