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...
Bísaro's chouriço is a sausage made with fresh meat from the leg and belly of free-range Bísaro pigs, minced and seasoned with paprika, bay leaf, garlic, and salt. The timeless recipe, with no shortcuts.
The result is a chouriço with a balanced flavour and a striking aroma, which shines whether pan-fried or enriching traditional Portuguese stews.
Serving suggestion
It can be eaten cooked or raw, when dried, or even grilled over coals in alcohol or brandy, a classic on Portuguese tables.
Regular price
€5,49
€5,49
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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