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...
Salpicão de Vinhais PGI is a traditional sausage made from Transmontano Bísaro pork. The PGI certification guarantees that the product has been produced using ancestral methods, with unparalleled aromatic characteristics and an independent control system throughout its production.
Production method
The meat is cut into small cubes, seasoned with wine, salt, garlic, bay leaf and paprika, and left to marinate for four days. It is then placed into natural casing and smoked with oak and chestnut wood for at least 40 days.
Serving suggestion
It should be served raw, in thin slices, as an appetizer or accompanied by good bread, cheese and regional wine. It can also be used in the traditional cozido à portuguesa (Portuguese stew).
Regular price
€15,99
€15,99
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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