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Casa Sendra Somalla
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Casa Sendra Somalla

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Description of Casa Sendra Somalla

Casa Sendra (Vic)
Vic, Barcelona
Casa Sendra (Vic)
Somalla is a raw Catalan sausage known as butifarra that is dried for about 15 days (somalla means "medium-dried" in Catalan). No additives. Casa Sendra uses only the best meat for making somalla - fillets, hams and shoulder cuts - from which they carefully select the lean meat and discard cartilage, nerves and soft intramuscular fat.
The meat comes from white pigs of selected breeds, fed exclusively with compound feeds 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
Very smooth and slightly sweet. Long-lasting flavour and intense aftertaste.
Outer appearance
Long and narrow, folded in half and wrapped in paper, with white string on the ends. It weighs 0.2 kg.
Enjoying your somalla
To ensure the best conditions for your somalla, we recommend the following when it is delivered:
  • Unpack all the sausages immediately and hang them up.
  • Somalla should be stored in a cool room and never in a cold-storage chamber.
It is best to eat the sausage immediately after it is delivered. Never vacuum-pack it.



The somalla ships in a cardboard carton. It comes in its original paper wrap.

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

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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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