Charcuterie
It all starts with the strict selection criteria of the animals to be slaughtered and the excellent processing conditions. From cutting to packaging and delivery according to best practices and quality requirements.
Cooked
- Ham
- Fiambre a pá
- Fiambre da perna
- Fiambre perna Extra
- Fiambre Sanwich
- Mortadela
- Mortadela c/ Azeitonas
Smoked
- Black pudding
- Meat sausage
- Chorizo to roast
- Farm labourer sausage
- Spicy sausage
- Neck lean meat smoked sausage Saucisson portugais collier de porc
- Bacon Extra
- Smoked pork hock
- Smoked pork ear
Cured
- Natural cure Sirloin
- Pork belly
- Bacon with wine and garlic marinade
- Smoked and cured ham with bone
Salted
- Cured ham
