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...
Chouriça Doce de Vinhais PGI is a unique smoked sausage made from Bisaro pork (or pork with 50% Bisaro blood), regional bread, Trás-os-Montes olive oil, pork blood, honey, and walnuts or almonds – a rare combination of sweet and smoked flavours.
Production method
The meat is minced and cooked in water and salt. The bread, cut into thin slices, is softened in the cooking liquid. The seasonings, shredded meat, olive oil, pork blood, honey, and almonds and/or walnuts are then added. After filling, the sausage is smoked over a low fire with oak and/or chestnut wood, followed by a curing period of over 15 days.
Recipe suggestion
Try it in a sweet Vinhais sausage pastry, or simply fried in slices, as a dessert or a winter appetizer.
Regular price
€5,99
€5,99
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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