Salchichón de Vic from Casa Sendra is a premium Spanish cured sausage, crafted using the finest cuts of pork, including the shoulder and back. It is meticulously seasoned with a blend of black pepper, white pepper, and salt, creating a balanced and rich flavor profile.

The sausage undergoes a slow drying process in natural conditions, which allows its flavors to develop over a period of 17 to 20 weeks. Encased in a double-layer casing, it maintains its moisture and texture while achieving a smooth, firm consistency.