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...
Butelo de Vinhais PGI is a cured sausage made from meat, fat, bone, and cartilage from the ribs and spine of Bísara pigs (or those with 50% Bísara blood), seasoned with garlic, paprika, bay leaf, wine, water, and salt. Its colour ranges from yellow to reddish and dark brown.
Production method
The boned meat and cartilage are cut into small pieces and seasoned. The mixture, known as "adoba", rests for one to three days. This is followed by stuffing into a large casing, stomach, or bladder, and smoking over a low fire, with oak or chestnut wood, for at least 15 days, followed by a curing period in cool places.
Recipe suggestion
Cook the butelo with casulas (dried beans in the pod), the most emblematic dish of Transmontano winter.
Regular price
€59,99
€59,99
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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