Vic Fuet

Vic fuet Casa Riera Ordeix, is made from noble pieces of white pig that includes shoulder, bacon, lean, sea salt, black pepper and natural gut. Once put into the gut, the fuet of Vic Casa Riera goes through a drying process that extends over 3 weeks. Casa Riera continues to be the most recognized house in the production of Vic fuet, recognizing its fame in an international way with the Coq D’Or, an award that is granted to those products that enjoy a superior quality. We are faced with a fuet characterized by its subtle and intense flavor derived from the use of natural ingredients and a completely handcrafted process. When it comes to tasting, the Vic fuet is perfect for marcoming with young Garnacha del Priorat wines or with Tempranillo grape breeding wines. To accompany this artisan sausage, nothing better than a pan roasted toasted or a few olive oil. When possessing natural gut, it is not necessary to remove the skin of the fuet to taste it.