Sendra Salchichon Cular
Description of Sendra Salchichon Cular
- 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)
- 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.
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.
- Outer appearance
- Long, even shape, wrapped in paper with white string on the ends, and a tag identifying it as "Calidad Semicular". It weighs 0.6 kg.
- Enjoying your salchichon
- To ensure the best conditions for your salchichón, we recommend the following when it is delivered:
- Unpack all the sausages immediately and hang them up.
- Salchichón should be stored in a cool room and never in a cold-storage chamber.
It is best to eat the sausage within 4 months after it is delivered. Never vacuum-pack it. - Expiry date
- Minimum 1 month after delivery.
Packaging
Packaging
The salchichón ships in a cardboard carton. It comes in its original paper wrap (see picture).
 Salchichón of 0,5 kg |  Salchichón of 1,1 kg |
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Casa Sendra (Vic)
"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
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