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Chef Lippe's Salchichon de Vic Salami
Chef Lippe’s Salchichón de Vic salami, California USA 6 months. $16.00 8oz piece. Salchichón de Vic is a sausage produced in 28 towns, all of them located in the Vic Valley in the Spanish district of Osona. LA ESPAÑOLA factory in California, has been making cured meats true to their European heritage since 1982. Salchichon de Vic is a popular salami enjoyed all over Cataluyna, Spain. Minced and coarse pieces of Landrace white breed pork meat and bacon, are skillfully mixed in the right proportions along coarse sea salt and freshly cracked peppercorns, then cured for at least four months. Thinly sliced, along with some olives, bread and mustard is how Spaniards enjoy this morsel, along with their favorite wine or beer at the end of the day.