Products

Traditional Meat Sausage (chorizo) – Regular /Hot

Smoked sausage made from pork meat (shoulder) cut into 1cm pieces, mixed with additives, condiments and spices.
The resulting paste is submitted to a maturation process during 2 to 4 days, being afterwards filled in a salted bovine tripe, previously washed and disinfected. The final step is drying and smoking of the sausage (chorizo) for 3 days, using holm oak wood, which gives it its distinctive taste and aroma.

Blood Sausage

Smoked sausage made from pork meat cut into 1cm pieces, mixed with additives, condiments and spices.
The resulting paste is submitted to a maturation process during 24 to 48 hours, being afterwards filled in a salted bovine tripe, previously washed and disinfected. The final step is drying and smoking of the sausage (chorizo) for 3 days, using holm oak wood, which gives it its distinctive taste and aroma.

Onion Sausage

Smoked sausage made from pork meat cut into 1cm pieces, mixed with additives, condiments and spices.
The resulting paste is submitted to a maturation process during 2 to 4 days, being afterwards filled in a salted bovine tripe, previously washed and disinfected. The final step is drying and smoking of the sausage (chorizo) for 3 days, using holm oak wood, which gives it its distinctive taste and aroma.

Traditional Black Sausage (Morcela)

Sausage made from boiled pig blood, bread, lard, onions and a diverse range of condiments and spices. The resulting paste is afterwards filled in a salted bovine tripe, previously washed and disinfected. It is finally submitted to a 30 minute boil.

Farinheiro/Alheira – Traditional Pork Sausage

Sausage made from pork meat minced and mixed with bread, additives, condiments and spices.
The resulting paste is afterwards filled in a salted bovine tripe, previously washed and disinfected.
This sausage is not smoked.
Next it´s placed in a maturation chamber for about 12 hours at 3-4 ºc. After that time it enters the stabilizing chamber for another 24 hours, with temperatures between 10 to 20ºc and a relative humidity between 50 to 75%.

Nettle Sausage®

Sausage made from pork meat minced and mixed witn bread, seasoned with nettle, additives, condiments and spices.
The resulting paste is filled in a salted bovine tripe, previously washed and disinfected.
This sausage is not smoked.
Next it´s placed in a maturation chamber for about 12 hours at 3-4 ºc. After that time it enters the stabilizing chamber for another 24 hours, with temperatures between 10 to 20ºc and a relative humidity between 50 to 75%.

Paínho (Smoked Sausage)

Smoked sausage made from pork meat (leg) cut into +2cm pieces, mixed with additives, condiments and spices.
The resulting paste is submitted to a maturation process during 24 hours, being afterwards filled in a salted bovine tripe, previously washed and disinfected. The final step is drying and smoking of the sausage (paínho) for 3 days, using holm oak wood, which gives it its distinctive taste and aroma.

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