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Casa Sendra Salchichon Semicular
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Sendra Salchichon Semicular

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We are no longer selling this product, nor do we plan on selling it again.

Description of Sendra Salchichon Semicular

Brand
Casa Sendra (Vic)
Curing
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.
Origin
Vic, Barcelona
Producer
Casa Sendra (Vic)
Processing
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 ground pepper. No additives.
The mixture is wrapped in smaller casings than those used for the colon-casing sausages, so that it requires less curing time.
Production
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.

Packaging

Packaging

The salchichón ships in a cardboard carton. It comes in its original paper wrap (see picture).

Salchichón in its original paper wrap
The salchichón in its original paper wrap...
Salchichón without wrapping
... and out of it
We guarantee that you will love this product, or we will pick it up for free and give you a full refund
We guarantee that you will love this product, or we will pick it up for free and give you a full refund
  • 6 months guarantee
  • No questions asked
  • No small print

Why buy from IberGour?

  • Specialists in online sales
  • More than 25,000 clients throughout Europe
  • Direct selling from Spain, at spanish prices

Our customers' reviews

Casa Sendra (Vic)

Casa Sendra

"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
Pau Arboix, owner of Casa Sendra
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