Salchichón de Vic

The protected product must be made in the Plana de Vic area of Catalonia under its PGI specification. Vic's climate and the sausage's controlled curing process produce a firm texture, concentrated pork flavor, and characteristic external mold.

Its core ingredients are lean pork and pork fat, with black pepper as the defining spice. The PGI specification also permits ingredients such as salt and sugar, while the casing determines the sausage's final size and diameter.

The pale surface is normally beneficial mold that develops during dry curing rather than evidence that the sausage has spoiled. Many people remove the casing before slicing, particularly when it is thick or difficult to chew.

It is usually sliced thinly and served at room temperature so its cured pork and black-pepper aromas are easier to perceive. In Catalonia it may be eaten with pa amb tomàquet, the bread, tomato, olive oil, and salt preparation.