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...
Chouriça de Carne de Vinhais PGI is a horseshoe-shaped sausage, 30 to 35 cm long, made from the meat and fat of Bísaro pigs (or pigs with 50% Bísaro blood), seasoned with salt, wine, water, garlic, sweet and/or hot paprika, and bay leaf.
Production method
The meat is cut into small cubes, seasoned, and left to marinate for four days. It is then stuffed into natural casing and smoked with oak and chestnut wood for at least 35 days.
Recipe suggestion
Try the traditional "cuscos transmontanos" with Vinhais sausage, or simply serve it grilled, with homemade bread.
Regular price
€8,99
€8,99
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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