Traditional Alentejo sausages.
In a modern and current drive, meeting the highest,
preserve the wisdom and the old methods, evoking the memory of the true
Know how to do
The quality of our products is imposed by the expert hands in the meat laboring, using the ancestral knowledge and providing the necessary time for the flavors and aromas develop.
Preparation and Cutting of Meat
In order to obtain the best products and the full use of pork, The manufacturing process begins by appropriate selection of meat for each type of Filled. Clean up and cut up the meat pieces, removing fats, nerves and bones.
After cutting, experienced hands-knowing and season the meat with ground pepper, garlic, will, wine and spices. The already seasoned meat then rests to acquire the taste provided by condiments.
Enough filling phase in which the meat is introduced into the envelope making natural casings that allow you to go through different stages of curing. The sausages are hung on sticks and will remain there until they are ready.
Healing takes place slowly in the air and oak firewood smoke, It is extended to provide high quality Sausages: juicy, intense aroma and flavor own little salty.