Nutrition
≈ 500 kcalper portion of about 150 g
- Protein21%
- Fat75%
- Carbohydrates4%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A thin, dry-cured pork sausage originating from the city of Vic. It is typically served sliced as a cold cut.
- Cuisine
- Spanish (Catalan)
- Origin
- Vic, Spain
Typical ingredients
- pork
- garlic
- black pepper
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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