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TresonaXXI

Name: TresonaXXI
Address: Carrer dels Argenters 4, 08500 Vic, Barcelona, Vic, ES
Telephone: +34 938 86 00 28
Price range: $$

Vic, Spain

A small restaurant on the first floor above Ca la Teresona, a Vic charcuterie founded in 1837 and now in its sixth generation. You walk in through the shop, past the counter. The weekday lunch menu changes every week and always includes the house charcuterie, and the workshop downstairs makes its fuet and llonganissa by hand, wiping the mould off each piece with a cotton cloth. The house is not on the regulatory council's list, so its llonganissa is a Vic sausage in the plain sense and does not carry the PGI label.

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Sausages served here

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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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