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...
The "presa" is one of the most prized cuts of the Bísaro pig. Located at the top of the loin, above the cartilage of the forequarter, it is a lean but well-marbled meat, renowned for its great delicacy.
Coming from Bísaro pigs raised outdoors and fed on chestnuts, the "presa" concentrates the best of the breed: a deep flavour, tender texture, and a juiciness that is retained regardless of the cooking method.
Recipe suggestion
Roast the Bísaro pork "presa" whole in the oven, leaving it pink in the middle, or grill it in thick slices, finishing with sea salt flakes.
Regular price
€12,49
€12,49
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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