Learn about our Specialties and Delicacies
This traditionally smoked sausage is filled with small pieces of various kinds of meat and bread. Salient in the “Alheira dos Arcos” the use of the meat of the cow of the Cachena race, autóctone of the region. The casing is of cow tripes, dry and / or salty.
Very pleasant, and characteristically slightly smoky.
lt is usually consumed grilled or roasted (after being first pricked with a toothpick or pin), but can also be fried.
A highly savory product, the result of a rigorous selection of the best pork parts, including the blade and the back. Can be consumed raw or roasted / grilled. Indispensable in a Portuguese stew or eaten with a good cheese, bread and wine of the region.
Indispensable in a Portuguese stew, Bean and Pork stew (Feijoada) or to accompany good bread and wine of the region.
Prepared with streaky pork which ensures that it is both juicy and tasty.
Should be consumed roasted / grilled.
Prepared with streaky pork which ensures that it is both juicy and tasty, with spicy touch that gives it a unique and exquisite flavor.
Should be consumed roasted / grilled.
Meat and spices combined with fresh pig blood. Can be eaten boiled or roasted / grilled.
Indispensable in a Portuguese stew, Bean and Pork stew (Feijoada) or to accompany good bread and wine of the region.
Well seasoned pork combined with fresh onion that gives a unique flavor… Can be consumed roasted/grilled or baked.
Indispensable in a Portuguese stew, roast pork in Minho style, etc.
Sausages prepared from carefully selected pork loin, ensuring a high quality texture and a unique flavor.
Should be served raw, thinly sliced, as an aperitif or to accompany good bread, cheese and wine of the region.
Sausages prepared from the loin, hams and carefully selected pork blade, ensuring a high quality texture and a unique flavor.
Should be served raw, thinly sliced, as an aperitif or to accompany good bread, cheese and wine of the region.
Sausages prepared from carefully selected pork neck, ensuring a high quality texture and a unique flavor.
Should be served raw, thinly sliced, as an aperitif or to accompany good bread, cheese and wine of the region.
TURKEY SAUSAGE
SMOKED PORK LOIN
