Llonganissa de Vic PGI
Montse y Pol Comas in Sant Julià de Vilatorta · 300 g piece
£10.30
VAT included
In London you can find it in these shops.
Before you order it to your door, see if a shop is near you. They keep it for you and you pick it up when it suits you.
- Colmado Hackney
Chatsworth Road 61, London
Tue to Fri 12:00 to 20:00 · Sat to Sun 11:00 to 17:00
- Despensa Northcote
Northcote Road 74, London
Mon to Fri 10:00 to 19:00 · Sat 10:00 to 17:00
If there is no shop near you, we send it to your door.
Delivery to United Kingdom: £17.10, 4 to 6 days.
Delivery already includes customs and taxes. You pay nothing more when it arrives.
Who makes it
Cal Comas is a house in Sant Julià de Vilatorta where llonganissa has been cured since 1959. Montse Comas is forty-nine and has run it since her father died. Her son Pol is twenty-three and until last year wanted nothing to do with it.
Pol was studying computer science in Barcelona. One summer he came to help hang the sausages and stood watching the fog drift in through the drying-room windows. Now he is the one who opens and closes those windows every morning.
Few people in Osona still cure entirely by natural drying. Montse says a drying chamber would be quicker. She also says it would no longer be her father's llonganissa.
How it is made
01
Lean pork and pork belly are coarsely minced with salt and black pepper, and no paprika.
02
The mixture is stuffed into natural casing and tied by hand.
03
It is hung in the drying room, where the fog of the Plana de Vic comes in.
04
It cures for three to five months, until it is covered in a white bloom.
Catalonia
Sant Julià de Vilatorta is on the Plana de Vic, at the foot of the Montseny and the Guilleries. In winter the fog sits for days on end, and that fog is what cures the llonganissa.
What we are allowed to say
The white bloom on the outside is a natural mould of the Penicillium genus that protects the sausage while it cures. You can eat it, but if you do not like it, wipe it off with a cloth.
What they do so it lasts
- 01Natural drying: there are no drying chambers in the drying room.
- 02The meat comes from farms in Osona, less than 30 kilometres away.
- 03It is wrapped in paper, not plastic.
Where your money goes
- Montse y Pol Comas
- £4.50
- 48%
- Transport
- £0.60
- 6%
- @seis
- £1.70
- 18%
- The shop or home delivery
- £2.60
- 28%
Out of £9.40, the price before VAT. The VAT, £0.90, goes to the state.
What the label says
- Format
- 300 g piece
- Ingredients
- Lean pork and pork belly, salt, black pepper and preservative (potassium nitrate). Stuffed into natural casing.
- Allergens
- No allergens that need declaring.
- Storage
- Hanging, or in a cool, dry place. Once cut, wrap it in paper.
- Best before
- 6 months from making.
- Seal
- PGI Llonganissa de Vic
- Made in
- Sant Julià de Vilatorta, Catalonia
