Bísaro Pork Savouries

Cured meats are the discreet foundation of good Portuguese cuisine. A feijoada without bacon, a cozido without salted pork belly, or migas without the right fat lose half their character. In this collection, you'll find cured Bísaro pork cuts, prepared in Gimonde, Bragança, using the traditional method: salt, time, and exceptional raw material from pigs raised free-range and fed chestnuts.

Salted pork belly and bacon

Bísaro salted pork belly has the right balance of meat and fat. It's the cut to use to add depth to stew dishes, from cozidos to feijoadas, and it's equally remarkable roasted in the oven with rosemary, with crispy skin. Bísaro bacon stands out for the quality of its fat, which is fine, aromatic, and melting, a legacy of free-range farming. Sliced very thin, with warm bread, it's a Transmontano snack in its own right; in the frying pan, it's the secret to migas or scrambled eggs with extra soul.

Why Bísaro fat is different

The Bísaro breed grows slowly and develops fine, marbled fat, very different from that of fast-growing industrial breeds. This fat melts at lower temperatures and envelops dishes with flavor without making them heavy. In the blog, we explain how free-range farming and chestnuts shape this result, as well as the differences between Bísaro and Iberian pork.

Storage and use

Store the cuts in a cool, dry place and, once cut, protect them and store them preferably in the refrigerator. For more delicate preparations, you can soak them in cold water for a few hours to reduce the salt. These are long-lasting products, designed to always have on hand in the pantry.

Three ideas to use now

First: a white bean feijoada where the salted pork belly cooks from the beginning, so the broth gains body and shine. Second: wheat bread migas with golden bacon in the frying pan, the classic pastoral dish that only requires garlic and a drizzle of olive oil. Third: sautéed Portuguese cabbage with small cubes of bacon, the accompaniment that transforms a simple grilled fish into a Sunday dish. In all of them, the Bísaro fat melts and seasons by itself, so you should taste before adding salt to the recipe. Save this page to your favorites: when the pot calls for reinforcements, the pantry will thank you for having these cuts nearby.

Complete your pot with a pork sausage or an IGP Vinhais butelo, and also check out our fresh pork to add to your cozido. We ship to Portugal and Spain within 48 hours, with free shipping on orders over 75 euros.

They are cuts of meat cured in salt the old-fashioned way, like salt pork and bacon. It's a traditional method that enhances flavor and extends preservation.

They are ideal for flavouring stews, feijoadas, migas, and roasts. The bacon can also be thinly sliced and served with bread.

It depends on the dish and your preference. For more delicate preparations, you can soak the cut in cold water for a few hours to reduce the saltiness.

In a cool, dry place. Once cut, protect the piece and, preferably, store it in the refrigerator.