Portfolio
Products from "Porco Preto Alentejano" are the result of the exceptional characteristics of race and region where it is produced, but the real secret lies in the attention to detail, ranging from the creation and feeding the pigs of the Alentejo breed to cure, maturation and aging. See our portfolio composed by: hams and palettes; noble parts; traditional sausages; sliced and sliced by hand, all with a taste slightly salty and slightly acidic reflecting the floristic composition of the pasture and tusk.
In the endless plains of the oak groves, the black Alentejano pig remains 18 to 24 months searching for acorns and grass. At the end of October begins the time of fattening-up when the pig gains muscles and fat with every acorn it eats. This is the basis for the good reputation of Alentejo ham and its tasty meat.
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