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...
Plumas are a thin, elongated cut, taken from the front end of the Bísaro pork loin. Due to their reduced thickness and marbled fat, they cook in just a few minutes and always remain tender and succulent.
Like all Bísaro pork raised outdoors and fed chestnuts, plumas stand out for their unmistakable flavour and the fine texture of the intramuscular fat that makes them marbled and tender.
Recipe suggestion
Quickly grill the Bísaro pork plumas on both sides and serve with a drizzle of Trás-os-Montes olive oil and lemon.
Regular price
€11,49
€11,49
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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