Fuet de Vic

0201004100200

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Valoración media: 10/10 - Nº valoraciones: 10

The Fuet de Vic is a cured sausage, produced for centuries, the tradition of people like Vic(Catalonia)

Sausage in natural casing, has a 20-day cure, mild flavor. Love the little ones in the house. You can not ever miss breakfast or snack.

2,41 €

The minimum purchase order quantity for the product is 3

OriginSpain
BreedPig
Price per kilo13,25 €/kg
ManufacturerAliments i embotits S.A.
IngredientsLean and pork belly, lactose, salt, spices, sugars, dextrin, aroma, antioxidants (E-316, E-331 III), preservatives (E-252).
Nutritional valuesEnergy value (100 gr): 412 Kcal. Proteins: 30 gr. Greases: 32 gr (of which saturated 13gr). Carbohydrates: 3 gr (of which sugars 1.5 gr). Salt 3 gr.
Allergens & coContains lactose. Gluten free.

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Practical information: Iberian Spanish shoulder ham

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

[description_short] =>

The Iberian Cebo shoulder ham is the foreleg of an Iberian pig fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months. Guaranteed Iberico ham from Extremadura.

We take very good care of all the process to offer you the best iberico Cebo shoulder ham you can eat!!!

Better sliced? See the Sliced Iberian shoulder ham


¿Any question or recommendation?

Contact us here

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The Iberian Cebo shoulder ham is the foreleg of an Iberian pig fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months. Guaranteed Iberico ham from Extremadura. We take very good care of all the process to offer you the best iberico Cebo shoulder ham you can eat!!! Better sliced? See the Sliced...

73,05 € 85,94 € -15%
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Serving and Pairing suggestions:

  • Wholemeal bread enhances its flavour.
  • Ideally served with Italian chapata bread rubbed with vine tomato and drizzled virgin olive oil.
  • As an aperitif - finely cross cut and accompanied by a young Rioja red wine.
[description_short] =>

Cured catalan little sausage (Secallona):

  • Medium size (3 cm diameter).
  • Cutting reveals mosaic of reddish tones – Thick natural white mold growth on casing.
  • Lightly marinated cured meat characterises this most popular product.
  • Optimum curing and a touch of pepper creates a balanced, subtle flavour with a spongy texture.
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Cured catalan little sausage (Secallona): Medium size (3 cm diameter). Cutting reveals mosaic of reddish tones – Thick natural white mold growth on casing. Lightly marinated cured meat characterises this most popular product. Optimum curing and a touch of pepper creates a balanced, subtle flavour with a spongy texture.

3,62 €
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Chorizo Iberico de Bellota produced in the Guijuelo area (Salamanca). This Bellota chorizo is made with the finest meet in order to obtain a top quality Chorizo, the drying process follows the traditional process.Fresh meat produced in the Guijuelo area is the perfect row material to produce this delightful Chorizo.  

Iberian Bellota lean sausage (Spanish Chorizo de Bellota) in natural casings with salt, garlic, red pepper and oregano.

We recommend the chorizo ibérico de Bellota for a top quality meat platter. This chorizo is perfect for tapas or any kind of snacks, it is up to the most demanding palates. 

Curing from 80 to 100 days.
Origin Salamanca.

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Chorizo Iberico de Bellota produced in the Guijuelo area (Salamanca). This Bellota chorizo is made with the finest meet in order to obtain a top quality Chorizo, the drying process follows the traditional process.Fresh meat produced in the Guijuelo area is the perfect row material to produce this delightful Chorizo.   Iberian Bellota lean sausage (Spanish...

26,09 €


Haz clic aquí para dar tu opinión


Fuet de Vic
Enrique G. el día 05/03/2019En todos los pedidos que hago, no puede faltar este fuet. Sensacional.
Fueron de Vic
Enrique G. el día 03/12/2019El mejor fuert que he probado.
Ottimo
Domenico M. el día 01/02/2019Abbiamo incontrato ottimo sapore e giusta stagionatura.
Fuet
Domenico M. el día 12/17/2018Molto soddisfatti . Nell'ordine iniziale avevamo richiesto 12 fuet, nella esecuzione dell'ordine il sistema ha inviato l'ordine per 3. Noterete che abbiamo dovuto fare un altro ordine aggiungendo 12 fuet.
Buenísimo
Rosaluz V. el día 09/10/2018Repetire
Fuet
Rosaluz V. el día 05/14/2018Riquísimo
Fuet de vic
Rosaluz V. el día 05/29/2018Delicioso,repetire
B
Gennaro s. el día 01/09/2018Buono
Notable
Jorge B. el día 11/03/2017Un poco demasiado tierno, pero muy bueno y sabroso
uns dels mes bons que he menjat
Josep B. el día 12/07/2015L'ho mes bo es haver pugut anar vota a l'ambaixada de Vienna amb el gustet de fuet a la boca. Tal els fuets i sobra tot el formatge son uns dels mes bons que he menjat mai tot això tenin 40 anyets

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