Casa Riera Ordeix: the best worldwide Salchichón of Vic
Jul25

Casa Riera Ordeix: the best worldwide Salchichón of Vic

Why are the salchichon and fuet from Vic so special? After 160 years of tradition, everything remains the same. Their manufacturing and drying methods… it seems to be back in 1852. The time stops. Well, let’s go to the point. In this post we are going to deal with one of the most special worldwide sausages brands: Casa Riera Ordeix. This brand mades the current considered best salchichón of Vic, maybe in the world. Always keeping loyal to its origins and traditions, guaranteing superior quality raw materials and the care with which each product is done, makes them different. Undoubtedly, the best words to define Casa Riera Ordeix are tradition, craftmanship and quality. The elaboration of its products is unique, so they are hand and craftmade, like long ago. The used meat of pig chosen come from brand farms, they season the meat themselves and dry it at its centenary drying places. The salchichones brushing, temperature and humidity controls and the products are wrapped and done manually. It is said the secret is in the dough. Quite literally, because all their products are suitable for celiacs. Neither of them contain nor gluten, lactose, artificial preservatives or sulfates. More natural and healthy sausage, impossible! Some of the most prestigious gastronomic establishments all over succumbed to its charms and they received many gastronomic awards. In Spain, the sausage got the recognition as Protected Geographical Indication in 2002, but they recived many more: Le Coq d’Or in 2015 (Award given by the prestigious magazine La Guide des Gourmands), the Superior Taste Award in the year 2009 or the ICC Llonganissa of Vic. No more words to see this product is as unique as good. If your can’t neither succumb to the charms of this delicacy, here you can buy the best salchichón of Vic from Casa Riera Ordeix online. “Welcome home”...

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Sobrassada: a Balearic delicacy
Jun20

Sobrassada: a Balearic delicacy

Sausages are delicious, right? In sandwich, with some bread, some others with anything else… but today we are going to talk about a different sausage. I give you some clues: No sausage is spead, but this one does. It comes from Balearic Islands, exactly in Majorca. It colour is laud orange. It’s what you’re thinking, today we will be dealing with sobrassada. It is also known as “Mallorquina” due to its place of origin: Majorca. This Balearic delicacy is protected under “geographical indication” title, which means the product has a very particular origin and its reputation is due to the place of origin. In other words, the sobrassada is “100% balearic” and its prestige is given thanks to Majorca’s population. Curiously, the sobrassada has its origin in the need of preserving food during long time periods using the salt technique. It is thought it has a southern italian origin, or at least the word’s etymology shows so. The word “sobrassada” cames from the word sopressata which means “minced”, to make sausages. Thanks to the existing foreign trade in the 16th century, the production technique was extended to the Iberian Peninsula, then arrived to Valencia and afterwards, to Balearic Islands. There, it had been very expanded and got its current fame. Dating back in 1403, the sobrassada was already famous. There are existing documents in which the King Martin I of Aragon asks to King Martin I of Sicilia for sobrassadas and other products. It is incredible the long history that a product as common as the sobrassada has. There are two sorts of sobrasada: “Sobrasada de Majorca” and “black pig Sobrasada de Majorca”. Basically, the “Sobrasada de Majorca” uses meet from any breed of pig but the “back pig Sobrassada” only uses meet from the native breed of Majorca. This delicatesen is produced all over the island, so its name fits like a glove. Even if we only talk about its meat, we have to bear in mind it is spiced with paprika, pilgrim, oregano and thyme. If you are a porc meat and spices lover, this delicacy is done for you. Sobrassadas can also be classified according its presentation. It may be in sausage, in a thick piece of gut, with a semi-spherical shape… and many more. Different strokes for different folks. To taste a good sobrassada, you don’t need to travel to Majorca. We suggest you try this ecological sobrassada from black pig. Impossible to try more pure...

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