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Black Pig Chorizo from Barrancos is a traditional sausage from the Alentejo region and is made from the best Black Pig meat, which, after being finely chopped, is seasoned with traditional condiments. The black pork chorizo is hung on sticks and smoked with holm oak wood, which gives it an active, persistent aroma and an intense, slightly salty flavor. It is a piece with a consistent but tender texture that makes it a Portuguese delicacy that can be eaten raw, grilled, fried or with other dishes.
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Each piece of Barrancos Ham undergoes a natural curing process for up to 24 months, where it obtains an intense, cured and persistent aroma. With an unctuous fat and a shiny ruby marbled appearance, similar to the naturally cured black pork leg, this ham has a slightly salty and slightly acidic taste. In the curing process of black pork ham, the meat is salted and then hung to dry and naturally cure for a long curing period, resulting in a more complex flavor, softer texture and more intense aroma. A ham with the typical Alentejo flavor. Ideal for your snacks with family and friends.
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Bísaro pork ham is a high quality ham produced from pigs of the Bísaro breed, which is native to Portugal. This breed is known for producing high quality meat with intramuscular marbling, which gives it exceptional flavor and tenderness. The production process of Bísaro pork ham begins with the careful selection of pigs and their feeding with a balanced and natural diet. The animals are raised in suitable conditions, with enough space to move and exercise, which contributes to the development of quality muscles and meat. The curing process lasts a minimum of 12 months, during which time the ham develops an intense and complex flavor, with hints of dried fruit, nuts and spices.
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Thist traditional Chorizo is a typical sausage from the region of Beira Baixa, in Portugal. It is made from pork meat, usually from the fattest parts with less muscle, which is seasoned with salt, garlic and paprika. The meat is minced and mixed with spices, and then embedded in natural pork casings. The healing process is done naturally. The result is an intensely flavored chorizo with a firm and juicy texture. It is a traditional and highly appreciated product in Portuguese cuisine, and can be consumed raw, cooked, grilled or fried, and used in various dishes, such as Portuguese stew and feijoada. In addition, it is also widely used as a snack, accompanied by bread and wine.
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Thist traditional Wine Chorizo is a typical sausage from the region of Beira Baixa, in Portugal. It is made from pork, usually from the fattest parts with less muscle, which is seasoned with wine, salt, garlic and paprika. The meat is minced and mixed with spices, and then embedded in natural pork casings. The healing process is done naturally. The result is an intensely flavored chorizo with a firm and juicy texture. It is a traditional and highly appreciated product in Portuguese cuisine, and can be consumed raw, cooked, grilled or fried, and used in various dishes, such as Portuguese stew and feijoada. In addition, it is also widely used as a snack, accompanied by bread and wine.
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