Sendra Salchichon Cular

Sendra Salchichon Cular

4.6 (29 reviews)
We are no longer selling this product, nor do we plan on selling it again.
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.
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.
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.

The salchichón ships in a cardboard carton. It comes in its original paper wrap (see picture).

Salchichón Sendra Cular 0,5 kg
Salchichón of 0,5 kg
Salchichón Sendra Cular 1,1 kg
Salchichón of 1,1 kg

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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Average rating:
4.6
/5
29 reviews
 
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Et si jamais..And if ever ..

Il n'est pas impossible de rêver à ce que cette production continue...en tous les cas félicitations pour le produit exceptionnel et l'efficacité du service. Merci

It is not impossible to imagine that this production continues ... in any case congratulations for the outstanding product and service efficiency. Thank you

June 2, 2014
Review translated by Google - Browse the original text in french
Attilio Bernuzzi
Polesine Parmense (PR)
Il Felino è un altra cosaThe Cat is another thing

Molto onestamente non mi aspettavo un prodotto eccelso, però ero curioso di assaggiare questo prodotto, che non si è rivelato assolutamente all'altezza di un nostro salame Felino.
Mentre il patanegra è veramente un prodotto di alta fascia, questo non vale assolutamente il costo,e, la qualità è scarsa.

Quite honestly I did not expect a product excelled, but I was curious to try this product, which turned out not quite up to our Felino salami. While the patanegra is really a high-end, this is not worth the cost, and the quality is poor.

April 14, 2014
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Kim
Kim
Manresa
Excel·lent llangonissaExcellent sausage

La millor llangonissa que he tastat mai. Impressionant de bona. Llàstima que Casa Sendra hagi de tancar...
Excel·lent també el servei d'Atenció al Client d'Ibergour, agilitzant el lliurament de la meva comanda.

The best sausage I've ever tasted. Stunning good. Too bad they have to close Casa Sendra ... also excellent customer service to IberGour speeding the delivery of my order.

April 5, 2014
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Giuseppe Romagnoli
Saluzzo, Italia
stagionatissimostagionatissimo

Ottimo salame per quanto riguarda il profumo, il rapporto carne/grasso, la digeribilità.
Un po' troppo stagionato ,forse è la sua caratteristica ma io non avevo mai trovato un salame così duro, lo si deve tagliare sottilissimo o a cubetti, ma la sua qualità vale il prezzo, assomiglia per aromi al salame di cinta senese, che è un maiale selvatico di Siena con una striscia nera sul collo.

Excellent salami as regards the smell, the ratio of meat / fat, the digestibility. A little 'too seasoned, perhaps it is his feature but I had never found a salami so hard, it must be cut into cubes or thin, but its quality is worth the price, it looks like flavor salami of Cinta Senese, which is a wild pig in Siena with a black stripe on the neck.

December 9, 2013
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delicato e magrodelicate and thin

questo salame di montagna ha delle qualità, è magro, poco speziato e delicato, purtroppo il tipo che mi avete inviato era troppo stagionato di conseguenza molto .Quando è troppo duro rende molto bene se cotto con zuppa di fagiolo o nel sugo per risotti.

This mountain has some quality salami, lean, slightly spicy and delicate, unfortunately, the kind that you sent me was too much cheese accordingly. When it is too hard to do very well when cooked with bean soup or sauce for rice.

March 11, 2013
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