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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.

-And:

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.

-Cular:

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.

-Sailing:

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?

Sachichón rolls stuffed Vic and Manchego Cheese

Today I want to give a fresh and simple recipe to prepare, ideal for these summer days.

This time the star ingredient is the sausage of Vic, which is the product of the week in our deli.

 

Pepperoni rolls stuffed Vic and Manchego Cheese

 

Ingredients 4 people:

-125 grs. flour

-3 eggs

-1/4 the de leche

-150 grs. queso manchego cured the semicurado (to taste)

-100 grs. Vic salami

-1 bag recula

-1 Greek yogurt

-olive oil

-to

 

Remember that both the salami and cheese you can find in our four facilities.

 

Preparation:

Prepared first mass, for it in the blender mix eggs, milk and flour and add a pinch of salt.

Once prepared the dough let rest for half an hour.

After this time in a pan over low heat with a few drops of oil, pour two to three tablespoons of the dough. The extend into the pan and let it brown on both side (Carefully flip).

The withdraw from the pan and leave a dishtowel warm dough.

Finally we prepare the roll, cut the dough into strips about four inches high.

In each strip we deal inside Greek yogurt, recoils leaves, cheese cut into cubes and slices of salami, and irrigate a whole thread of oil.

We wind strips and prick each with a stick so that the rolls are not open and serve.

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.

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