Salchichón de Vic

Salchichón de Vic / Llonganissa de Vic is a traditional Catalan dry-cured sausage made from lean pork, fat, salt, pepper, and sugar as the only seasonings, produced exclusively within the municipalities of the Plain of Vic in the district of Osona, Province of Barcelona. Its whitish outer surface results from a characteristic fungal flora specific to the climatic conditions of that plain.

About this designation

Registered as a PGI under file number PGI-ES-0119, with EU protection granted on 29 February 2000, and recorded in eAmbrosia under identifier EUGI00000013571, Salchichón de Vic / Llonganissa de Vic is administered by the Consejo Regulador de la IGP Salchichón de Vic. The specification permits lean pork — specifically ham, shoulder ham, and top-quality lean meat — combined with fat, salt, pepper, and sugar as the sole seasonings; no other spices or flavourings are permitted. Casings must be natural: wide, crimped, sewn, or reconstituted. All production stages — preparation of fresh meat, refining, mincing, mixing, kneading, maceration, stuffing, and curing-maturation — must take place within the delimited geographical area, which comprises named municipalities of the Plain of Vic at an altitude of between 400 and 600 metres, surrounded by the Guilleries, Montseny, Collsacabra, and Lluçanés mountain ranges. Physico-chemical parameters set by the specification include a maximum fat content of 48%, a minimum protein content of 38%, a maximum collagen-to-protein ratio of 12, a maximum total soluble sugars expressed in glucose of 3%, water activity at 20 °C below 0.92, and a pH between 5.3 and 6.2, all expressed on the basis of dry matter. Packaging must carry the protected name in Spanish or Catalan, the EU PGI symbol, and the Regulatory Council's authorised, numbered label. Slicing and packaging may take place outside the geographical area.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 29 February 2000 under file number PGI-ES-0119; eAmbrosia identifier EUGI00000013571.
• The specification names pepper and sugar as the only seasonings alongside salt; no other spices are permitted.
• All production stages from fresh-meat preparation through curing-maturation must occur within the named municipalities of the Plain of Vic, district of Osona.
• The Plain of Vic averages 225 days of mist per year, producing environmental conditions the specification links to the product's characteristic microbial flora.

Tasting notes

Catalan dry-cured salami IGP from Vic (Barcelona province). Distinctive irregular long shape, white-mottled fat appearance (no paprika, classic black-pepper seasoning), firm chewy texture, balanced savory-pepper flavor — the iconic Catalan charcuterie.

HoReCa use

Foundation of Catalan tapas — sliced thin on pa amb tomàquet, on charcuterie boards, with Catalan cheeses; in fuet-style preparations.

Packaging

• whole-piece-vacuum-300-500g
• half-piece-vacuum-150g
• deli-sliced-vacuum-100g