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Best Spanish Salami Producers
Casa Riera Ordeix is a family-owned company from Vic (Barcelona) dedicated to the traditional production of premium sausages since 1852. Their Llonganissa de Vic has held Protected Geographical Indication (PGI) status since 2002, guaranteeing its exceptional quality and authenticity.
Over six generations, the company has remained committed to artisanal craftsmanship, using the finest ingredients and traditional curing methods, resulting in the distinctive flavor of their products. In addition to the classic Salchichón de Vic, their range includes Truffle Salchichón, Rustic Salchichón, and Vic Fuet, all renowned worldwide for their aroma, texture, and taste.
BEST Casa Riera Ordeix Meat Products
Casa Sendra is a prestigious company from Vic, Catalonia, known for its traditional handcrafted Spanish sausages, particularly salchichón. The company’s history dates back to a deep-rooted passion for creating high-quality products, following artisanal methods and using the best ingredients.
Their products are renowned for their exceptional flavor, created through a meticulous curing process and respect for traditional recipes. Casa Sendra offers a variety of cured meats, with their signature salchichón available in different versions, each maintaining the company’s commitment to quality and authenticity.
BEST Casa Sendra Meat Products
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Best Spanish Salamis
Salchichón de Vic is a premium dry-cured delicacy crafted by Casa Riera Ordeix, a renowned family-run company with a tradition dating back to 1852. This authentic Spanish product has held Protected Geographical Indication (PGI) status since 2001, confirming its outstanding reputation and quality.
Made from carefully selected pork shoulder and pancetta sourced from their own farms, it is seasoned with sea salt and black pepper, without artificial additives, gluten, or lactose. The meat is stuffed into natural casings and traditionally cured in wooden drying rooms for at least 90 days, resulting in a unique aroma and distinctive flavor.
Salchichón Cinco Jotas is a premium Iberian cured delicacy, crafted from carefully selected meat of 100% Iberian pigs that roam freely and feed on acorns in the oak forests of southwestern Spain. This traditional sausage is made following time-honored recipes, using only natural ingredients—finely minced meat, salt, black pepper, and carefully chosen spices that enhance its sophisticated, rich, and well-balanced flavor.
The drying and curing process takes place under ideal conditions, allowing the sausage to mature to perfection, developing its characteristic aroma and firm yet juicy texture. Its intense yet delicate taste, with subtle hints of spices, makes it an extraordinary gastronomic experience that pairs perfectly with fine cheeses, olives, and high-quality red wines.
Salchichón Ibérico de Bellota is a premium dry-cured sausage made from 100% acorn-fed Ibérico pigs, renowned for their exceptional flavor and texture. These pigs roam freely across the vast dehesa pastures of Spain, feeding primarily on acorns, which give their meat a unique aroma and a high content of oleic acid, similar to that found in olive oil.
The preparation of salchichón begins with a careful selection of meat, including the finest cuts such as ham and shoulder, which are finely chopped and mixed with salt and natural spices. The mixture is then stuffed into natural casings and left to cure through a traditional drying process for over three months, allowing the sausage to develop an intense flavor and rich aroma.
Salchichón de Vic from Casa Sendra is a premium Spanish cured sausage, crafted using the finest cuts of pork, including the shoulder and back. It is meticulously seasoned with a blend of black pepper, white pepper, and salt, creating a balanced and rich flavor profile.
The sausage undergoes a slow drying process in natural conditions, which allows its flavors to develop over a period of 17 to 20 weeks. Encased in a double-layer casing, it maintains its moisture and texture while achieving a smooth, firm consistency.
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