Riera Ordeix, the best sausage in the world is Spanish and is made like it was 170 years ago

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At the

house they always followed the rule of the

.

Following the

allowed them to overcome the fractures and divisions that tend to ruin family businesses in the third generation.

They are going for the sixth, so united and happy that they hope to reach the seventh if Jordi, the little

of 8 years, is willing to continue making the famous

that are exhibited in the windows of

His father, Joaquim (51), is the one in charge of the company founded by the father of his great-great-grandfather, Josep, 170 years ago in Vic.

Josep Riera i Font

had a grocery store in Barcelona where he sold the sausages he bought from local farmers, until one day he decided that he was going to be the one to make them.

He sold the store and

, a prosperous town 62 kilometers from Barcelona

In

he signed the purchase deed for a four-story building in Plaça dels Màrtirs, very close to the historic center, known as

was held every week

.

There he set up the drying room for his sausages and the house in which he settled with the family.

17 decades and several

later, thousands of sausages are still hanging from Josep's wooden dryer, made exactly the same as he did.

It is the brand and the pride of the house.

When Josep landed in Vic, around the square there were

over the years, many of them sold to large meat companies in the area.

Riera Ordeix is ​​the only one left, so old and full of charm that it

But nothing could be further from the truth: Riera Ordeix is ​​still a prosperous family business that had a

Twenty employees are in charge of stuffing, wrapping and labeling the

(this is the number that a large meat company can produce in a week).

Spain, with Madrid and Andalusia at the forefront, is Riera Ordeix's main market, but

have been increasing in the last five years and today represent

: the three varieties of salami in the family (traditional, the truffled and the Gran Luxe, stuffed in a thicker casing and matured longer) are sold in the best gourmet shops throughout Europe.

For 10 years, moreover, they have joined the

, which they also make by hand, and represents 40% of the factory's production.

"I don't know if we are the only ones who manufacture like we did 170 years ago, but

", says Joaquim.

So extraordinary is the Riera Ordeix factory that the European health inspectors are left with their mouths open every time they visit it.

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Joaquim has inherited the business from his mother, Mercé, the only daughter of his grandfather Manuel, who was left without

.

"My mother is 78 years old, but at that time women were ignored and

, it was my father who took charge," explains Joaquim, who has two sisters, one of them working in the company.

Since he was a child, his grandfather, who became a

after

instilled in him a love for the family's pigs and sausages.

"When he said 'I'm going home,' he was referring to the factory, which he considered to be his real home. He no longer lived there but his aunt Teresa did, wall to wall with sausages," he recalls.

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The house remains intact, and

.

So good are the slats that they do not need maintenance or repairs.

The only thing that has been changed are the windows, so that the cold of the region does not escape, because the sausages are dried at room temperature, without refrigeration, and the winters are getting shorter and milder.

We have less and less production time because

.

We always stop in July and August, but the hot months are getting longer..." laments Joaquim. The cold is essential in the drying process that takes place on the upper floors of the building, once the meat it is stuffed into natural casing and tied.

. And manually, too, the sausages are brushed one by one once a month to remove the layer of excess mold. When the sausage is ready...it is wrapped as if it were a gift.It is a gourmet jewel for a reason.

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