And, Cular o Vela

This week we love each other talk about sausages, but focus on its development, origin or taste. This time we differentiate between different sausages in form or presentation.

We often see that the same product, such as sausage or salami, we find it in different ways: and, vela o cular. And sometimes we do not understand very well the difference, since the same mark is found in different ways. Today I want to clarify a little more this classification of sausages.


In this way we always find a small diameter sausage-shaped "U". Its size is usually between 34-40 mm, is a sausage made of one piece and its ends are connected with a rope, to facilitate that we may hang, shaping horseshoe.


It is how we will find larger inlay, as the pieces typically weigh between 800 and 1.200 grams. It is cylindrical and straight but irregular, due to the shape of the natural casing, this casing is usually very thick which makes your healing time is longer. Are the largest guns, more than 40 mm. And it is the most typical variety of cold cuts.


The sausage-shaped candle is very similar to par-, since both are straight but is narrower gauge, between 30-40 mm, typically have a length of about 40 cm approximately. By having this way the healing process is less. Its name comes from the similarity with a candle or a candle, both are closely and long. Usually it is already found in slices.

Sausage or salami: and, circular or sailing What you like most?

Pepperoni Vic / Sausage Vic

Today we want to talk or Pepperoni Vic Vic LlonganissaLLONGANISSA DE VIC XARCUTERIA GARCIZ

And speaking of Pepperoni Vic is talking about one of the oldest Catalan sausage. The European Union gave the salami Vic, Sausage Vic, one of the most prestigious quality marks: Protected Geographical Indication Sausage Vic.

Is made in the Plana de Vic whose climate, which is the result of two very different climates such as the mountain and coastal, an ideal weather conditions conducive to the creation of this sausage. Its development is carried out by companies located in twenty municipalities that integrates Plana de Vic.

The sausage Vic, Sausage Vic, is made with lean meat bristle, seasoned with salt and black pepper, stuffed into natural casings dried in air touched seny Montseny.

This sausage has specific characteristics in appearance and help us distinguish it from other sausages. In court we can appreciate its deep red and bright tone, reflection of his perfect cure, small diced bacon, that the chew in contrast with the texture of meat, peppercorns and integrating traditional composition of this product.

Also noteworthy flora during the drying process has settled into natural casings that were used to embed the selected pork.

The Sausage Vic we can find three different ways, according to their size.

-Salchichón, large caliber

-Whip, medium caliber

-Secallona, very thin gauge

In our four facilities may find or taste this magnificent inlay.

This week we'll give you a recipe where the star product is the Sausage Vic.

Moments of flavor

Disfruta de nuestras tablas

For this weekend to enjoy a moment of taste.

In our deli will enjoy our tables.

These include table bellota ham, assortment of cold cuts or national assortment of cheeses and import.

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