Sendra Salchichon Cular
|Price:||€26.46 (€52.90/Kg) + €15.61 Standard Shipping costs (€9.20 for orders over €200.00)
100 gr Pack of Casa Sendra Salchichon Cular
5% to 10% discount if you buy 5 or more packs
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Description of Sendra Salchichon Cular
- €52.90/Kg VAT included
- Between 7 and 11 months. The sausages are cured in the unique conditions of Vic's microclimate, located in a geographic depression in the Catalan Pyrenees with a climate favourable for the growth of inimitable bacterial flora.
- Vic, Barcelona
- Casa Sendra (Vic)
|Coq D'Or prize to the best spanish gourmet product of the year (2006 & 2007 editions) awarded by the french "Guide des Gourmands".|
Casa Sendra uses only the best meat for making its salchichon: fillets, hams and shoulder cuts, from which they carefully select the lean meat and discard cartilage, nerves and soft intramuscular fat. Jowls and lean meat are also used in controlled proportions, as well as centre back fat, which is visible when the sausage is cut.
The meat is ground and the traditional ingredients and those required to guarantee health safety and its unequalled quality are added before kneading: salt (sea salt and nitrate salt) and black peppercorns. No additives.
The mixture is wrapped in wider casings than those used for the semicolon-casing sausages
, so that it requires some more curing time.
Ham, loin pork and belly pork, salt, nitrates and pepper.
The meat comes from white pigs of selected breeds, fed exclusively with compound feed made with plants and slaughtered when they reach a weight of approximately 130 kg.
The pigs are taken to a site less than 10 km from the slaughterhouse a few days before butchering to avoid subjecting them to stress that could make it difficult to obtain meat that meets the specifications.
Production is very limited and is sold before processing.
- Taste note
Full-bodied, exuberant flavour. Harmonious sensations. Intense, long-lasting aftertaste with a lively peppery nuance.
- Outer appearance
Long, even shape, wrapped in paper with white string on the ends, and a tag identifying it as "Calidad Semicular". It weighs 0.6 kg.
- Enjoying your salchichon
To ensure the best conditions for your salchichón, we recommend the following when it is delivered:
- Unpack all the sausages immediately and hang them up.
- Salchichón should be stored in a cool room and never in a cold-storage chamber.
It is best to eat the sausage within 4 months after it is delivered. Never vacuum-pack it.
- Expiry date
Minimum 2 months after delivery.
Packaging & shipping
The salchichón ships in a cardboard carton. It comes in its original paper wrap (see picture).
Salchichón of 0,5 kg
Salchichón of 1,1 kg
Packaging & shipping
¿Do you want it delivered on a different date? Contact us
after placing your order, and we will ship it on the date of your choice.
If your product is faulty, we will exchange it or refund your money. We will cover the full cost of returning the item and shipping the new one.
Items must be returned in the original packaging within 15 days after the date of delivery.
We cannot accept returns if the weight of the piece returned is less than 75% of the original weight.
Why buy from IberGour?
- Specialists in online sales
- More than 12,000 clients throughout Europe
- Direct selling from Spain, at spanish prices
Our customers' reviews
delicate and thin
, March 11, 2013
This mountain has some quality salami, lean, slightly spicy and delicate, unfortunately, the kind that you sent me was too much cheese accordingly. When it is too hard to do very well when cooked with bean soup or sauce for rice.
A really good sausage
, February 23, 2013
Dirk (München) Has purchased this product at IberGour
Since we already know many salami and chorizo, we were quite curious about this sausage. We were not disappointed. An aromatic sausage, having a low fat content. By air-drying? nice and firm. Those looking for a particular sausage is right here.
too dry dry dry
, March 23, 2012
pedro34 (montpellier) Has purchased this product at IberGour
too dry sausage ....... you need a saw to cut it ........ much better to the "casa riera ordeix"
Sendra salami, do not buy
, February 11, 2012
Anonymous (SEVILLA) Has purchased this product at IberGour
Good morning, buy these sausages by mediation of a friend who had eaten, he told me they were very dry and hard, which had never eaten so, I will not buy. Thank you. A greeting. Rafael Lopez-Bachiller
, January 23, 2012
jacuques Van lommeren (Barcelona city) Has purchased this product at IberGour
The best of the best, lasted veery little, I will have to buy one from here very soon, without delay
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Sendra Salchichon Cular
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Casa Sendra (Vic)
"Le Guide des Gourmands", a French guide to the best artisanal gastronomy in all of Europe, awarded Casa Sendra salchichón the 2006 Coq d'Or for the best Spanish product.
Casa Sendra is a family business renowned for the savoir-faire it has accumulated in its more than 150 years of tradition.
The word that best defines them is perfection. They make only three types of sausages: salchichón in a colon casing, salchichón in a semicolon casing and somalla, a type of Catalan sausage, all in very limited amounts, made with great care in the artisanal tradition.
They butcher their own pigs and control breeding, using only the best meat. The other ingredients and the casings for the sausages are also of the highest quality.
Pau Arboix, owner of Casa Sendra