To enjoy this magnicicent fish it is intimidating for some or atleast at first but after a few times actually very easy to prepare with certainty therafter.
The steps include –
- Choosing good fish
- Using Boneless Skinless or with skin and bone
- Desalting & Rehydrating
- Then there are literally thosands of ways to enjoy it….
The subtle combination of spices, the perfect combination of noble pork meats that transmit smoothness and texture in mouth. And, above all, due to the perfect balance between all its aromas: fresh and sophisticated, ephemeral and persistent, turning the experience of tasting it into a pleasure overflowing with hues and nuances.
Salchichon de Vic (Catalonian Style Dry Salami)
Sausage prepared with select meat from (black Iberico) pigs, salt and black pepper, following the traditional production process in the Catalonian area of Plana de Vic, with a minimum curing time of 45 days.
With minced pork, salt and black pepper are added.
