La Española Salchichon de Vic Catalan Style Dry Salami 1.35 lb x 7

Sausage is prepared with select meat from white pigs, salt, and black pepper, following the traditional production process in the Catalonian area of Plana de Vic, with a minimum curing time of 45 days.
With minced pork, salt and black pepper are added.

SKU: 1518115 Categories: ,

Additional information


La Espanola

Country of Origin


Charcuterie Type


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