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100 gr Pack of Casa Sendra Salchichon Cular
100-gram vacuum pack.
See about packaging, below.
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Sendra Salchichon Cular - 100-gram Pack

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    Description of Sendra Salchichon Cular - 100-gram Pack

    Brand
    Casa Sendra (Vic)
    Curing
    Between 7 and 11 months. The sausages are cured in the unique conditions of Vic's microclimate, located in a geographic depression in the Catalan Pyrenees with a climate favourable for the growth of inimitable bacterial flora.
    Origin
    Vic, Barcelona
    Producer
    Casa Sendra (Vic)
    Slicing
    Thinly cold-sliced with a slicing machine and hand packed. Different packs in an order may come from different pieces and batches.
    Processing
    Casa Sendra uses only the best meat for making its salchichon: fillets, hams and shoulder cuts, from which they carefully select the lean meat and discard cartilage, nerves and soft intramuscular fat. Jowls and lean meat are also used in controlled proportions, as well as centre back fat, which is visible when the sausage is cut.
    The meat is ground and the traditional ingredients and those required to guarantee health safety and its unequalled quality are added before kneading: salt (sea salt and nitrate salt) and black peppercorns. No additives.
    The mixture is wrapped in wider casings than those used for the semicolon-casing sausages, so that it requires some more curing time.
    logo Guide des Gourmands
    Coq D'Or prize to the best spanish gourmet product of the year (2006 & 2007 editions) awarded by the french "Guide des Gourmands".
    Ingredients
    Ham, loin pork and belly pork, salt, nitrates and pepper.
    Production
    The meat comes from white pigs of selected breeds, fed exclusively with compound feed made with plants and slaughtered when they reach a weight of approximately 130 kg.
    The pigs are taken to a site less than 10 km from the slaughterhouse a few days before butchering to avoid subjecting them to stress that could make it difficult to obtain meat that meets the specifications.
    Production is very limited and is sold before processing.
    Taste note
    Full-bodied, exuberant flavour. Harmonious sensations. Intense, long-lasting aftertaste with a lively peppery nuance.
    Storage
    To completely enjoy its flavor, remove it from the plastic pack 20 minutes prior to consumption.
    Once vacuum is lost, remove the product from the plastic pack.
    Keep between 0 ºC and 5 ºC (32 ºF to 41 ºF).
    Expiry date
    Minimum 2 months after delivery.

    Packaging

    Packaging

    Purchases of 10 or more packs are packed in a box (see photo). All shipped in a white box to prevent damage during shipping.

    Box for 10 or more packs of Sendra <cite>Salchichon Cular</cite> - 100-gram Pack
    Box for 10 or more packs
    Open box of Sendra <cite>Salchichon Cular</cite> - 100-gram Pack
    The open box
    We guarantee that you will love this product, or we will pick it up for free and give you a full refund
    We guarantee that you will love this product, or we will pick it up for free and give you a full refund
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    Casa Sendra (Vic)

    Casa Sendra

    "Le Guide des Gourmands", a French guide to the best artisanal gastronomy in all of Europe, awarded Casa Sendra salchichón the 2006 Coq d'Or for the best Spanish product.

    Casa Sendra is a family business renowned for the savoir-faire it has accumulated in its more than 150 years of tradition.

    The word that best defines them is perfection. They make only three types of sausages: salchichón in a colon casing, salchichón in a semicolon casing and somalla, a type of Catalan sausage, all in very limited amounts, made with great care in the artisanal tradition.

    They butcher their own pigs and control breeding, using only the best meat. The other ingredients and the casings for the sausages are also of the highest quality.

    Pau Arboix, owner of Casa Sendra
    Pau Arboix, owner of Casa Sendra
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