Oven-roasted Bísaro Pork Presa with Chestnuts
In October and November, our pigs go to the chestnut groves to eat fallen chestnuts. This is part of the diet that gives Bísaro pork its marbling and flavour. In...
Azedo de Vinhais PGI is a smoked sausage made from the meat and fat of Bísaro pigs (or pigs with 50% Bísaro blood), regional wheat bread, Trás-os-Montes olive oil, paprika, and garlic, stuffed into large intestine casings.
Production Method
The meats are cooked in salted water and shredded while still hot. The thinly sliced bread is softened with the cooking broth. The seasonings, shredded meats, olive oil, paprika, and garlic are added, followed by stuffing and slow smoking with oak and/or chestnut wood, which traditionally lasts over four weeks.
Recipe Suggestion
Serve Azedo de Vinhais with sautéed turnip greens, a rustic and flavourful combination.
Regular price
€6,99
€6,99
Sale price
Regular price
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Native Bisaro BreedWe raise our pigs free-range, in the heart of Trás-os-Montes.
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Chestnut-fed
Natural feeding supplemented with chestnuts, which gives the meat a unique flavour.
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Certified PGI Vinhais
Smoked sausages produced using ancestral methods, with independent control and European certification.
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Refrigerated Shipping
From Gimonde's smokehouse to your door, with freshness guaranteed throughout the journey.
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Braised Bísaro Pork Cheeks in Red Wine
Cheeks are a muscle that works throughout life. They therefore take time, and in return, they offer meat that melts with a spoon, in a dark wine sauce. In the...
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Grilled Bísaro Pork Secreto with Smashed Potatoes
Secreto is the hidden cut of pork, located between the shoulder and the belly. In the Bísaro pig, with its marbled fat, these are thin layers of meat and fat...
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