{"id":1126,"date":"2015-06-29T17:43:22","date_gmt":"2015-06-29T15:43:22","guid":{"rendered":"http:\/\/casasendradevic.com\/?page_id=1126"},"modified":"2016-07-06T09:52:09","modified_gmt":"2016-07-06T07:52:09","slug":"products","status":"publish","type":"page","link":"https:\/\/casasendradevic.com\/en\/products\/","title":{"rendered":"Products"},"content":{"rendered":"
\n

LLONGANISSA<\/h4>\n

CULAR
\nSUPERIOR<\/h2>\n
\"pr-superior-foto\"<\/div>\n<\/div>\n
\n
\n

The star llonganissa<\/em>, Llonganissa Cular Superior, is made with the finest meat from selected pigs. It is seasoned with black pepper grain, ground white pepper and salt to provide an outstanding taste, since being stuffed with a double layer of casing encourages a slow-drying process that gives it an individual taste and allows it to convey all its characteristic flavours. The curing time ranges from 17 to 20 weeks, and it ends up weighing 1.3 kilos. It is marketed in an individual case complete with an identifying medallion. The finest example of the historical Vic llonganissa<\/em> and clear instance of its authenticity is the result of a process that respects tradition and that evokes the family passion for sausage-making.<\/p>\n

<\/div>\n
\n\"pr-ingredients\"<\/p>\n
\n
\n
<\/div>\n

Black pepper grain<\/p><\/div>\n

\n
<\/div>\n

Ground white pepper<\/p><\/div>\n

\n
<\/div>\n

Salt<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n

\n\"pr-superior-bodego\"<\/p>\n
\n
\"el-foto-grafica1\"<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n
\n
Start<\/div>\n<\/div>\n
\n
Week
5<\/div>\n<\/div>\n
\n
Week
10<\/div>\n<\/div>\n
\n
Week
15<\/div>\n<\/div>\n
\n
Week
20<\/div>\n<\/div>\n
\n Calibre: \u00d8 60-65 mm.
\n Weight: 1,300 kgs. approx.
\n Curing: 17-20 weeks\n <\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/div><\/div>\n
\n
<\/div>
\n
<\/div><\/p>\n

LLONGANISSA<\/h4>\n
\"pr-mini-foto\"<\/div>\n<\/div>\n
\n
\n

CULAR
\nSUPERIOR
\nMINI<\/h2>\n

The smaller version of the Llonganissa Cular Superior is an item made with the finest meat from selected pigs. Seasoned with black pepper grain, ground white pepper and salt, and dried with natural casing over a period that does not usually exceed 15 weeks. Smaller in size, its weight is 700 grams, and it is also sold in an individual case with an identifying medallion. The attention and care taken to obtain authenticity in the product are constant, in search of a distinctive personality that harks back to its traditional family origins while preserving its characteristic features in terms of taste and flavour.<\/p>\n<\/div>\n

<\/div>\n
\n\"pr-ingredients-mini\"<\/p>\n
\n
\n
<\/div>\n

Black pepper grain<\/p><\/div>\n

\n
<\/div>\n

Ground white pepper<\/p><\/div>\n

\n
<\/div>\n

Salt<\/p><\/div>\n<\/div>\n<\/div>\n

\n\"pr-mini-bodego\"<\/p>\n
\n
\"pr-mini-foto-grafica\"<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n
\n
Start<\/div>\n<\/div>\n
\n
Week
5<\/div>\n<\/div>\n
\n
Week
10<\/div>\n<\/div>\n
\n
Week
15<\/div>\n<\/div>\n
\n
Week
20<\/div>\n<\/div>\n
\n Calibre: \u00d8 55-60 mm.
\n Weight: 0,700 kgs. approx.
\n Curing: 12-15 weeks\n <\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/div><\/div>\n
\n
\n

LLONGANISSA<\/h4>\n
\"pr-semicular-foto\"<\/div>\n<\/div>\n<\/div>\n
\n
\n

SEMICULAR<\/h2>\n

Made with the finest meat from selected pigs. Unlike Cular llonganissa<\/em>, the Semicular variety is seasoned with ground white pepper and salt, which gives it a smoother taste on the palate. The processing is done with a semicular casing and the drying time varies between 9 and 11 weeks, a period that gives it the characteristic Sendra qualities while preserving its high gastronomic value, its excellence and the essence of the past. The Semicular llonganissa<\/em> retains all the quality and standards in order to provide a world-class product, with an individual case that gives it a unique hallmark.<\/p>\n<\/div>\n

\n\"pr-ingredients-semi\"<\/p>\n
\n
 <\/div>\n
\n
<\/div>\n

Ground white pepper<\/p><\/div>\n

\n
<\/div>\n

Salt<\/p><\/div>\n<\/div>\n<\/div>\n

<\/div>
\n
<\/div><\/p>\n
\n\"pr-semicular-bodego\"<\/p>\n
\n
\"pr-semicular-foto-grafica\"<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n
\n
Start<\/div>\n<\/div>\n
\n
Week
5<\/div>\n<\/div>\n
\n
Week
10<\/div>\n<\/div>\n
\n
Week
15<\/div>\n<\/div>\n
\n Calibre: \u00d8 45-50 mm.
\n Weight: 0,500 kgs. approx.
\n Curing: 9-11 weeks\n <\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

LLONGANISSA CULAR SUPERIOR The star llonganissa, Llonganissa Cular Superior, is made with the finest meat from selected pigs. It is seasoned with black pepper grain, ground white pepper and salt to provide an outstanding taste, since being stuffed with a double layer of casing encourages a slow-drying process that gives it an individual taste and […]<\/p>\n","protected":false},"author":1,"featured_media":902,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-sendra.php","meta":{"footnotes":""},"class_list":["post-1126","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nProducts - Casa Sendra de Vic<\/title>\n<meta name=\"description\" content=\"Llonganissa Cular Superior, is made with the finest meat from selected pigs. 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