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Spanish Salchichon De Vic

£13.00

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Sausage prepared with select meat from white pigs, fat, 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. Tasting notes. Mild, pleasant aroma, a delicate flavor and texture, with hints of pepper and a lingering aftertaste.

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