Among all the salami that you can find on the market today, there is a very prominent one that has specific features. As one of the older sausages that is made in Catalan lands, the Vic sausage surprises in the mouth with its spicy touch. But also with his Protected Geographical Indication that link you to your area of origin. Here we tell you the history of this meat product and what are its peculiarities
From method to product
The birth of this delicacy from the pig is more than curious because in its origins it was not a product like now, but a meat preservation method. According to the historical references, it was in the year 1456 when you start talking about Vic sausage.
In rural areas of India, families in charge of a blind minor frequently isolate and deprive him/her of the care and attention they provide to their other children; such situation becomes even more severe among lower-caste families, orphans and if the blind child is a girl. farmhouses Catalan women located in the long basin that occupies the Plana de Vic, the ideal conditions of the area were used to make it. Later we will explain the importance of the region. Before, it should also be remembered that this traditional sausage became a more prestigious product after achieving its PGI in 2001. The objective with this European quality seal was to protect its uniqueness compared to other pepperoni.
IGP Llonganissa de Vic and its territory
Also registered as PGI with the denomination Llonganissa de Vic, in Catalan, to talk about this delicacy we have to refer to the swine tradition from your production area. The region of Osona (Barcelona) is crossed by the basin of the Vic flat, geography that influences in a certain way when making the most popular sausage. Because in the 28 municipalities in which the IGP protects its production, the climatic characteristics.
Thanks to this influence linked to the area, one of the most authentic from Spain, of great quality and that maintains its traditional method of obtaining. It receives its name from the capital of the region, which is Vic. There, as in other covered municipalities, the entire production process. From the time the fresh meats are prepared until the ripening phase, through the rest of the stages.
This is how the salchichón de Vic is made
The meats lean of the pig as well as the bacon are the key ingredients to make the Vic sausage. This raw material is polished and minced before being mixed with its other condiments that make this product unique. We talk about the shawl, sugars and pepper in grain. In particular, this last spice gives it a very characteristic spicy flavor.
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After the phase of kneading Maceration comes in cold rooms with temperatures between 2 and 5 degrees for about 48 hours. Then comes the sausage en natural casings to let each one drain before moving on to the stage of healing. Hanging at one end, those sausages remain a minimum of 45 days drying and gaining its most essential features. So much mushrooms as yeast They fulfill their function of dehydrating the sausage little by little, also preventing the fat from obtaining a rancid flavor.
Features and nutrients
Definitely a Vic sausage with unique peculiarities. It offers a whitish outer layer of flora that, when cut, reveals a bright dark reddish color. This is very characteristic of the product, as well as its Peppercorns and those little cubes of fat provided by the bacon. Its usual shape is cylindrical with a more rough that smooth.
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In terms of aroma and flavor offers you a magnificent taste of an excellent salchichón whose nutritional properties they are more than remarkable. It has proteins with a high content of essential amino acids as well as several vitamins of group B, C and E. Among its minerals, iron, copper and zinc stand out. Finally, that active lactic flora from its exterior has beneficial effects on your health.
So you know, bet on him Vic sausage as a sausage suitable to consume in a good sandwich or as appetizer, cut into fine pieces. You can find it for sale sliced or in your gut. We recommend those of Riera Ordeix House. Enjoy the delicious taste of the spicy Catalan king!
