The products of Erre de Vic, 1952 are an expression of their excellence, how painstakingly they are made and the know-how to obtain an artisanal result, a firm and elegant texture and a unique and incomparable flavour…
Our production room is divided into two main sections, for meats and gluten-free flours.
Headed by our cured-cooked ham, the meat division produces carefully-prepared meats with higher protein and better taste that powerfully pervade one’s sense of smell, achieving a unique and persistent experience in the tasting process. One of our challenges is to offer varieties adapted to our consumers’ needs, as is the case of our cured-cooked ham, which we make without phosphates, duroc, salt, nitrites and nitrates.
We acquire limited editions, highly prestigious because of their breeds and because of the strict conditions applied to their traceability. We work with whole pieces of pork, chicken and turkey and in the production room we separate the bones from the flesh, keeping them complete, just as they will reach the shop for their final consumption, after a distinctly slow artisanal process: the serene virtue of the long repose.
As for the division of gluten-free flours, it include Cuinassana pre-cooked dishes. It respond to the need to fill an existing gap in the market and to satisfy the needs of the well-being and health of the whole family, with a light, varied and easily digestible diet.