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At home, strings of sausage don't last a round. Any excuse is good to break a slice. What if the aperitif, what if the meal, what if the snack, or dinner, especially when it's Riera Ordeix! A Payés salchichón inimitable for its flavor, texture and color, made since 1852.

Stock up on a good board, an appropriate knife (because Payés salchichón is tough) and a loaf of bread. And you are ready to enjoy.

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.

Salchichón del Payés

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At home, strings of sausage don't last a round. Any excuse is good to break a slice. What if the aperitif, what if the meal, what if the snack, or dinner, especially when it's Riera Ordeix! A Payés salchichón inimitable for its flavor, texture and color, made since 1852.

Stock up on a good board, an appropriate knife (because Payés salchichón is tough) and a loaf of bread. And you are ready to enjoy.

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.