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.
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Native Bisaro BreedWe raise our pigs free-range, in the heart of Trás-os-Montes.
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Chestnut-fedNatural feeding supplemented with chestnuts, which gives the meat a unique flavour.
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Certified PGI VinhaisSmoked sausages produced using ancestral methods, with independent control and European certification.
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Refrigerated ShippingFrom Gimonde's smokehouse to your door, with freshness guaranteed throughout the journey.
