Vic Casa Sendra salchichón in natural casing
7,00€ – 92,00€
Vic Casa Sendra salchichón in natural casing
The history of Casa Sendra is penned in lines that follow the tradition, the respect and the love for the world of the sausage; of how a llonganissa destined for family consumption ended up becoming a prestige product recognised by the finest palates in the world.
Vic Casa Sendra salchichón in natural casing
Without additives or preservatives.
Ingredients: Pork ham, shoulder, loin and bacon. Sea salt,
Select the weight of the part here
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Vic Casa Sendra salchichón in natural casing
Vic Casa Sendra salchichón in natural casing
Casa Sendra prepares this salchichón only using ham, loin and bacon of pigs fed with natural products. These ingredients are stuffed in a thick casing with salt (sea salt and saltpetre) and peppercorn.
The meat is compact and has an intense taste with the touch of the pepper. Without additives or preservatives.
The history of Casa Sendra is penned in lines that follow the tradition, the respect and the love for the world of the sausage; of how a llonganissa destined for family consumption ended up becoming a prestige product recognised by the finest palates in the world.
To obtain a product that is genuine and with all its essence it is crucial to attend to every detail, respecting a scrupulous curing process and having the best raw material so that the llonganissa can become a unique and exclusive sausage.
Vic Casa Sendra salchichón in natural casing
A llonganissa in three different versions to demonstrate all the excellent qualities of the best Vic sausage. Three products with a single common denominator: respect for their origins and their high gastronomic quality.
The best showcase for exhibiting the characteristics and authenticity of Vic llonganissa, in a unique setting that makes it possible to discover the jewels in the crown of Catalan sausage-making in detail.
Vic Casa Sendra salchichón in natural casing
The star llonganissa, Llonganissa Cular Superior, is made with the finest meat from selected pigs.
It is seasoned with black pepper grain, ground white pepper and salt to provide an outstanding taste, since being stuffed with a double layer of casing encourages a slow-drying process that gives it an individual taste and allows it to convey all its characteristic flavours.
The curing time ranges from 17 to 20 weeks, and it ends up weighing 1.3 kilos. It is marketed in an individual case complete with an identifying medallion.
The finest example of the historical Vic llonganissa and clear instance of its authenticity is the result of a process that respects tradition and that evokes the family passion for sausage-making.
Vic Casa Sendra salchichón in natural casing
The Casa Sendra llonganissa begins its unique and traditional preparation process with the meat being minced up in mincers, in a process whose high point is when the seasoning with spices is performed.
Following the authentic process, this consists of delicately adding salt, grains of black pepper originating in India and ground white pepper originating in India and Malaysia, which will give the touch, style and taste needed to obtain the authentic and original Casa Sendra Vic llonganissa.
One of the keys to its preparation is the manual process of stuffing the meat in natural, double layer pig casings. The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt.
Vic Casa Sendra salchichón in natural casing
It requires a special skill that culminates with the tradition of identifying every llonganissa with a numbered medallion that indicates what week the llonganissa has been stuffed.
This is because, in the past, the first week of September was when the slaughtering and the sausage-making process would begin, with these first llonganissa being those bearing the medallion with the Number 1 and so on until Number 52.
Ingredients: Pork ham, shoulder, loin and bacon. Sea salt, pepper and saltpetre.
Whole pieces:
In the case of whole hams or shoulders, you receive the whole piece wrapped in waxed greaseproof paper, protective cloth cover and in box/case with handle, at no extra charge.
Knife-cut pieces:
We will send your knife-cut ham or shoulder in thin slices in 100 gram sachets and vacuum packed. It should be kept in the fridge. Although it should always be taken out at least one hour before consumption. Shelf life of 6 months from delivery.
Includes the cut bones, useful for making broth or stews.
Sausages and cheeses:
Any sausage or cheese, whether cut or in whole pieces, will be sent vacuum packed.
It should be kept in a cool, dry place. It is always advisable to temper before consumption. Shelf life depends on the product. Normally at least three months.
Wines and oils:
Both wines and oils should be sent properly protected.
Preserving unopened Iberian ham
If you have just brought home a piece of Iberian ham that you do not plan to open yet, it is important that you remove all the wrapping and hang it up, if possible in a cool, dry place, in order to preserve it.
In this way the ham can last for months without any problems.
Preserving Iberian ham once it has been opened
When we buy a leg of Iberian ham and we are going to start cutting it, it is important to save the layer and the first slices of fat that we will remove before cutting the ham itself.
Preserving whole cured meats
If you are one of those people who prefer to buy whole pieces of sausage such as salami, cured pork loin or chorizo, there are also ways in which we can help to keep these pieces in perfect condition.
The best way to preserve Iberian cured meats is to keep them hanging. The piece should be hung with the cut side down. To maintain its texture, cover the part that has already been cut with plastic film and secure it with a string or rubber band so that it is well sealed.
Preserving sliced sausages
The ideal way to preserve sliced cold meats with all their properties is to group all the slices together and stack them on top of each other, wrapping them in transparent film. They should also be spread out inside the envelope in which they were received. Once you have opened one of these sachets, you should consume it within a week.
More references in:
https://jamonesibericosmadrid.com/como-conservar-jamon-y-embutidos/
We guarantee the delivery between 24 and 48 HOURS following the one of the realization of the order in function of the peninsular destiny, except in the cases of requested pieces cut by hand, in which case it would be increased in 24 hours per piece or in purchases made on Saturdays , Sundays and holidays and as long as it is not done later than 12:00 pm. in which case the order will be processed on the first working day after the day of execution. In addition, it must be taken into account that the deadlines are computed on working days and that they can be altered by local or national holidays. Occasionally, it may happen that the carrier for reasons unrelated to our company delays the delivery of the requested goods. Please inform us to claim it as soon as possible. If you choose bank transfer, the order will not be sent as a payment method until we have a bank confirmation of the transfer.
Shipping costs
These expenses for Spain peninsular and Portugal will be free from 250 euros of purchase. For orders of lower amount the shipping cost will be € 8 including VAT.
Transit time between a minimum of 24 and a maximum of 72 hours.
Shipping to the European Union:
We deliver in 4-8 business days from Monday to Friday. Below we indicate the shipping costs for each country:
Germany, France: € 20
Free shipping from € 350 purchase
Austria, Belgium, Denmark, Holland, Hungary, Italy, Luxembourg, Poland, United Kingdom, Czech Republic: € 25
Free shipping from € 400 purchase
Slovenia, Estonia, Finland, Ireland, Latvia, Lithuania, Slovak Republic, Romania, Sweden: € 40
Free shipping from € 600 purchase
Carriers:
We work with UPS and Packlink Pro, two of the leading companies in the sector with a high quality service and delivery effectiveness.
SERVICES AND DELIVERY.
www.jamonesibericosmadrid.com will not assume any responsibility for delay in the delivery of the orders when said delays are not directly attributable to www.jamonesibericosmadrid.com or in cases of force majeure, understood as such non-negligent events impossible to foresee or which, being foreseeable, are unavoidable.
The user must indicate the delivery address of the order, email and a telephone number, and if he wants it to be delivered to a specific person.
