TRADITIONAL SAUSAGES

Sausages Natural Healing over 1-4 months, with a little salty and slightly acidic flavor reflecting the floristic composition of pasture and acorns.

IBERICO BELLOTA (ACORN-FED) ``PAIO`` (WITH PAPRIKA)

TASTING NOTES:

With a strong and persistent aroma, “Paio” reveals the traditional spices that are added to the meat. With a consistent but tender and juicy texture, it has an orange marbled appearance, with dark red meat pieces closely connected to the pinkish and orange white fat.

CURING:

Natural Curing of 3 Months

WEIGHT (APPROX.):

400 gr

UNITS/BOX:

Approximately 3 Kg / Box

IBERICO ``PAINHO``

TASTING NOTES:

A sausage with its own unique flavor and slightly salty, reveals the spices that are added in its recipe. With a marble orange appearance and a strong and persistent flavor, berico “Painho” is a consistent but juicy piece.

CURING:

Natural Curing of 3 Months

WEIGHT (APPROX.):

400 gr

UNITS/BOX:

10

IBERICO ``CHOURIÇO`` (WITH PAPRIKA)

TASTING NOTES:

It’s selected the best meat that, after finely minced, is seasoned with traditional spices. It shows an active and persistent aroma and an intense and slightly salty flavor. It’s a piece with a consistent but tender texture.

CURING:

Natural Curing of 1 Month

WEIGHT (APPROX.):

200 gr
UNITS/BOX:

15

IBERICO ``CHOURIÇO`` (WITH WINE)

TASTING NOTES:

With a strong and peculiar aroma, the “Chouriço” with Wine is a very tender and juicy piece, with an inclusions of white fat well involved by the almost black meat masses. It’s typical for its intense and lasting flavor.

CURING:

Natural Curing of 1 Month

WEIGHT (APPROX.):

200 gr

UNITS/BOX:

15

IBERICO ``FARINHEIRA``

TASTING NOTES:

It’s selected the best fat to which, after finely minced, is added flour and traditional spices. Reveals a soft and juicy texture, a fresh aroma and a yellowish appearance. Despite of its intense flavor it’s not too salty.

CURING:

Natural Curing of 2 Months

WEIGHT (APPROX.):

200 gr

UNITS/BOX:

15

FARINHEIRA SAUSAGE WITH WITH BLACK PORK HAM

TASTING NOTES:

It is selected The best fat to which, after finely minced with Black Pork ham, is added wheat flour and traditional condiments. A real mix providing a fresh scent of sausage combined with intense and persistent aroma of ham. The result that stands out is a sausage with yellowish appearance and small pieces of ham incorporated.

CURING:

Farinheira Sausage: Natural Cure 2 months
Ham: Natural cure over 24 months

WEIGHT (APPROX.):

200 gr

UNITS/BOX:

15 unidades de 200 gr

FARINHEIRA SAUSAGE WITH BLACK PORK CHORIZO SAUSAGE

TASTING NOTES:

It is selected The best fat, to which, after finely minced with Black Pork Chorizo, is added flour and traditional spices is selected. The active and persistent aroma of Chorizo stands in the middle of the fresh scent of Farinheira, with small visible pieces of chorizo incorporated into the yellowish appearance of sausage.

CURING:

Farinheira Sausage: Natural Cure 2 months
Chorizo: Natural Cure 1 month

WEIGHT (APPROX.):

200 gr

UNITS/BOX:

15 units of 200 gr

IBERICO ``CHOURIÇO`` (CANDLE FORM)

TASTING NOTES:
CURING:

Natural Curing of 2 Months

WEIGHT (APPROX.):

180 gr

UNITS/BOX:

20

IBERICO ``SALSICHÃO`` (CANDLE FORM)

TASTING NOTES:
CURING:

Natural Curing of 2 Months

WEIGHT (APPROX.):

280 gr

UNITS/BOX:

20

IBERICO BELLOTA (ACORN-FED) ``SALSICHÃO``

TASTING NOTES:

Typical and unique Barrancos’ sausage with a strong aroma and a touch of fermentation. Is a smooth, tender and juicy piece, with a pink marbled appearance.

CURING:

Natural Curing of 3 Months

WEIGHT (APPROX.):

400 gr

UNITS/BOX:

Approximately 3 Kg / Box