Vic ‘Llonganissa’ (dry-cured sausage)

Home>Products >Vic ‘Llonganissa’ (dry-cured sausage)

Vic ‘Llonganissa’ (dry-cured sausage)

‘Llonganissa' from the Protected Geographical Indication (PGI) of Vic regulates production of the product from la Plana de Vic, which has certain climatic peculiarities that bestow an exclusive, unique taste on the sausage during the aging process.

  • Vic ‘Llonganissa’ (dry-cured sausage)
  • Vic ‘Llonganissa’ (dry-cured sausage)
  • Vic ‘Llonganissa’ (dry-cured sausage)
1
2
3
Author: IGP Llonganissa de Vic
Distinctive:
    • Produce
    • Produce
    • PGI Vic Longaniza (Pork Sausage)
    • PGI Vic Longaniza (Pork Sausage)

Vic llonganissa is made by companies located in the towns that make up la Plana de Vic and that are on the register of the Regulatory Board for the llonganissa PGI of Vic. The only ingredients contained in this product are selected cuts of lean pork, with salt and black pepper. The meat is minced with diced bacon fat, pressed together and marinated for no less than 48 hours in a refrigeration chamber. Once it has been marinated, it is put into natural gut casings of differing diameters (from 35 to 90mm) and left to season in drying machines for at least 45 days. During the aging and seasoning processes llonganissa develops a typical fungal flora which, due to the climate characteristics of the protected area, gives this sausage a unique flavour and aroma.

Category: Sausages.
Characteristic of: Osona
Seasonal calendar
janfebmaraprmayjunjulaugsepoctnovdec
janfebmaraprmayjunjulaugsepoctnovdec
Complementary information:

Llonganissa from the PGI bears a label stating the name 'Llonganissa de Vic. Indicació Geogràfica Protegida' and the logotype, in addition to the general data required by the guideline. It is sold in charcuteries all over Catalonia.

Links:
Comments received (0)
gastroteca.cat network
  • Facebook
  • youtube
  • flickr
  • twitter
Interactive map
 
Find what you are looking for on our map.