This chouriço sausage is obtained through selected meats, minced, seasoned, kneaded and then placed in natural pork casing. It has an orange marbled appearance and a strong and persistent aroma.
- BREED: Black Pig of Alentejo Breed
- FOOD: Acorn
- CURE: 3 to 4 months of natural curing
- PREPARATION: Open the package 15 minutes before consuming. Must be served at room temperature, in very thin slices.
ABOUT THE PIGS:
Our pigs live in total freedom in the mountains of Alentejo - ecological havens of cork and holm oaks - where they travel about 14 km a day and eat freely acorns and herbs found in their path. This is the most important stage with regard to the composition of the fat, since this breed has the characteristic of accumulating intramuscular fat. So if
explain the marbled ribs that give the meat an unctuousness and unique texture, and an unmistakable taste and aroma.