The authentic flavour and aromas of our Charcuterie Selection are the result of this Alentejo’s Black Pork and a slow curing process done by artisans repeated year after year using the recipes of their ancestors.
The sausages are produced only with natural pig’s tripe in order to better preserve the flavour and they seasoned using some of the most traditional Portuguese spices. The curing process takes place naturally with air circulation and a smokeless environment.
Our Smoked Black Pork Ham, with a unique, exquisite flavour, is obtained from animals fattening around 60% of its original weight feeding on acorns and grazing. The maturation process is never less than 36 months. The smoked Black Pork Ham with 20 and 24 months of cure is also available.