{"id":1925,"date":"2018-06-04T11:11:29","date_gmt":"2018-06-04T09:11:29","guid":{"rendered":"https:\/\/jamonesibericosmadrid.com\/?post_type=product&p=1925"},"modified":"2025-03-05T11:09:12","modified_gmt":"2025-03-05T10:09:12","slug":"vic-casa-sendra-salchichon-in-natural-casing","status":"publish","type":"product","link":"https:\/\/jamonesibericosmadrid.com\/en\/producto\/vic-casa-sendra-salchichon-in-natural-casing\/","title":{"rendered":"Vic Casa Sendra salchich\u00f3n in natural casing"},"content":{"rendered":"

Vic Casa Sendra salchich\u00f3n in natural casing<\/h1>\n
\"Vic

Vic Casa Sendra salchich\u00f3n in natural casing<\/p><\/div>\n

Casa Sendra<\/a> prepares this\u00a0salchich\u00f3n<\/em>\u00a0only 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.<\/p>\n

The meat is compact and has an intense taste with the touch of the pepper. Without additives or preservatives.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Vic Casa Sendra salchich\u00f3n in natural casing<\/a><\/h2>\n

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.<\/p>\n

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.<\/p>\n

Vic Casa Sendra salchich\u00f3n in natural casing<\/h2>\n

The star\u00a0llonganissa<\/em>, Llonganissa Cular Superior, is made with the finest meat from selected pigs.<\/p>\n

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.<\/p>\n

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.<\/p>\n

The finest example of the historical Vic\u00a0llonganissa<\/em> and clear instance of its authenticity is the result of a process that respects tradition and that evokes the family passion for sausage-making.<\/p>\n

Vic Casa Sendra salchich\u00f3n in natural casing<\/h2>\n

The Casa Sendra\u00a0llonganissa<\/em>\u00a0begins 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.<\/p>\n

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\u00a0llonganissa<\/em>.<\/p>\n

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.<\/p>\n

Vic Casa Sendra salchich\u00f3n in natural casing<\/h3>\n

It requires a special skill that culminates with the tradition of identifying every\u00a0llonganissa<\/em>\u00a0with a numbered medallion that indicates what week the\u00a0llonganissa<\/em>\u00a0has been stuffed.<\/p>\n

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\u00a0llonganissa<\/em>\u00a0being those bearing the medallion with the Number 1 and so on until Number 52.<\/p>\n

Ingredients: Pork ham, shoulder, loin and bacon. Sea salt, pepper and saltpetre.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Vic Casa Sendra salchich\u00f3n in natural casing<\/h2>\n

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.<\/p>\n[caption id=\"attachment_1960\" align=\"alignleft\" width=\"152\"]\"Vic Vic Casa Sendra salchich\u00f3n in natural casing[\/caption]\n

Without additives or preservatives.<\/p>\n

Ingredients: Pork ham, shoulder, loin and bacon. Sea salt,<\/strong><\/p>\n","protected":false},"featured_media":1969,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[63],"product_tag":[],"class_list":{"0":"post-1925","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-iberian-cold-meat","7":"tm-no-options","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-variable"},"_links":{"self":[{"href":"https:\/\/jamonesibericosmadrid.com\/en\/wp-json\/wp\/v2\/product\/1925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jamonesibericosmadrid.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/jamonesibericosmadrid.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/jamonesibericosmadrid.com\/en\/wp-json\/wp\/v2\/comments?post=1925"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jamonesibericosmadrid.com\/en\/wp-json\/wp\/v2\/media\/1969"}],"wp:attachment":[{"href":"https:\/\/jamonesibericosmadrid.com\/en\/wp-json\/wp\/v2\/media?parent=1925"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/jamonesibericosmadrid.com\/en\/wp-json\/wp\/v2\/product_brand?post=1925"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/jamonesibericosmadrid.com\/en\/wp-json\/wp\/v2\/product_cat?post=1925"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/jamonesibericosmadrid.com\/en\/wp-json\/wp\/v2\/product_tag?post=1925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}