The Vic Sausage has a very distinctive appearance that helps to distinguish it from other sausages which don’t have the seal of quality.

The traditional composition of the sausage is shown by its intense bright red colour when sliced and the visible small dices of fat and peppercorns, key ingredients of the traditional formula. On the outside, a distinctive feature is the flora that grows during the drying process on the natural casing in which the selected pork meat is stuffed.


The nutritional qualities of Vic Sausage are in keeping with the standards of the Mediterranean diet.

100 g of Vic Sausage provides:

Protein 39G.
Fat 23,5G.
   Saturated Fat 8,5G.
   Monounsaturated Fat 12G.
   Polyunsaturated Fat 3G.
Carbohydrates 1,2G.
Energy (Kcal/100g) 363

Breakfast or to have an afternoon snack of 100g of Sausage Vic has great nutritional benefits:

Proteins rich in essential amino acids. These are important as they cannot be produced bya the body and must be obtained from diet.

Fat: 70% of fat is unsaturated. It also has a high content of cholesterol-free monounsaturated fatty acids (MUFA).

Vitamins B, C and E and minerals such as el heme iron, zinc and copper. These are very important for children an teenagers’ growth, helping to prevent anaemia and building bones and tissue.

Active lactic flora, similar to flora in yogurt. Some of the micro-organisms typically present in natural fermentation processes have a well-known beneficial effect.