Casa Riera Ordeix in Vic — HO-scale diorama miniature of the shop AI-generated

Casa Riera Ordeix

Vic, Spain

A family charcuterie in Vic since 1852 and one of the makers on the regulatory council's list for Llonganissa de Vic. Its address sits between Carrer de Manlleu and Plaça dels Màrtirs in the town centre, where the shop hangs its sausages in long rows along a pale oak wall. The house wraps its large llonganissa in printed white paper. The range includes Fuet de Vic and truffled salchichón, sold in the shop and online.

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Sausages from Casa Riera Ordeix

Salchichón de Vic New

Salchichón de Vic

Catalonia, Spain

A thick cured sausage from the Plana de Vic, a high plain north of Barcelona, protected since 2001 as an EU geographical indication. The recipe is close to bare: ham, shoulder and prime lean pork, cubes of back fat, sugars, salt and pepper, with no other seasoning. The flavour comes from the mould that grows on the casing during weeks of drying. That bloom starts out whitish and turns a violet brown, and a cut shows dark red meat dotted with white fat and whole peppercorns. Catalan speakers call it llonganissa; salchichón is the Spanish name.

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