The Gran Luxe of Casa Riera Ordeix is characterized by its long drying process, of minimum of 6 months, its limited production and its delightful presentation.

Gran Luxe Edition of its renowned Vic sausage, the legitimate Vic Salchichón of Casa Riera Ordeix, is unique and distinguished by its colour, its texture and its flavour. Its aroma is capable of transporting us through time and geography. It is a genuine product, with Protected Geographical Indication (IGP) since 2002, which concentrates the know-how of more than 160 years of history.

It is made with hams, loins and extra lean meat from female pigs, sea salt from the Ebro Delta, tellicherry black pepper and nitre salt.

The Gran Luxe salchichones are stuffed into thick (cular) casings so that the curing process, which takes place in our centenary wooden drying sheds, is longer and slower, with a minimum of six months. During this time, the staff hand-selects the salchichones one by one according to the evolution of the mould, which means that very few pieces are produced from each batch.

It was awarded by the Guide Gourmand Paris "Coq d’Or" in 2015 as a best dry sausage.