You can't explain it, but at home strings of sausage don't last a round. Any excuse is good to split a slice... What if the appetizer, what if the meal, what if the snack, or dinner. Especially when it is Riera Ordeix, a Vic sausage inimitable for its flavor, texture and color, made since 1852. In addition, it is designed for the best palates since it has a touch of truffle that makes it a delicacy.
Stock up on a good board, an appropriate knife and a loaf of bread. You are now ready to enjoy.
It was in this context that José Riera Font, originally from Vic, but resident in Barcelona, began his connection with salchichón. He began marketing it until his fascination with this traditional sausage led him to found Casa Riera Ordeix and undertake its production in 1852.
You can't explain it, but at home strings of sausage don't last a round. Any excuse is good to split a slice... What if the appetizer, what if the meal, what if the snack, or dinner. Especially when it is Riera Ordeix, a Vic sausage inimitable for its flavor, texture and color, made since 1852. In addition, it is designed for the best palates since it has a touch of truffle that makes it a delicacy.
Stock up on a good board, an appropriate knife and a loaf of bread. You are now ready to enjoy.
It was in this context that José Riera Font, originally from Vic, but resident in Barcelona, began his connection with salchichón. He began marketing it until his fascination with this traditional sausage led him to found Casa Riera Ordeix and undertake its production in 1852.