The Alentejo's Black Pig owns a unique genetics in the entire world. Created in total freedom with an all-natural, rich in oleic acid food-based acorn, results the excellence of this meat.
The certification of Protected Designation of Origin (PDO-DOP) and Protected Geographic Indication (PGI-IGP), on the Black Pig gave it the dignity it deserves, because this breed exists only in the southwest of Portugal. Since then this product won top gastronomic prizes and compliments in several countries where meat experts appreciate the tender, juicy quality of the Black Pig.
Among all cured Portuguese hams and sausages (enchidos), Presunto (ham) is the “king”, not cheap but a worthwhile flavoured tasting experience, while Chouriço (traditional, blood, wine and spicy) is the most popular, in between and not less tastier we have the great Paiola, Painho, the less fat Paio do Lombo, Linguiça (thinner than chouriço) and the strong flavoured Farinheira.
Chouriço and Linguiça can and should mix in its natural form with other food, giving a nice spicy flavour. Enjoy a terrific meal with Portuguese smoked sausages and ham that Deli Portugal selected, providing the best choice from this singular and delicious meat that you hardly find elsewhere.
Serve Chouriço, Linguiça and Morcela partially sliced and flame-cooked over alcohol in a terracotta grill.
Chouriço, Paio, Presunto and Linguiça are to be eaten raw in very thin slices. Farinheira and Morcela
should be boiled, grilled, or baked in the oven without slice, for a less fat delicious dish.
See also terracotta roaster for flaming linguiça barbecue assortment here
Barbecue assortment Iberian Cured chorizo frtom Black Pig - Linguiça (thin chorizo), Farinheira, Blood Chouriço
The Alentejo's Black Pig or “Porco Preto” is a specific breed of Alentejo. It is an agile half-wild pig with dark skin, to short hair, last among thin legs and long snout. This animal lives all year round outside and eats acorns and fresh herbs around.
This breed is descended from the sus mediterraneus, deriving from Roman Stem, later crossed with the Boars in Portugal.
The secret of such high quality is in the genetics, the free grazing and above all, the natural feeding area that gives a bigger capacity to infiltrate intramuscular fat. This explains the marbling veins, which give the beef an unctuous texture.
The Alentejo with its vast areas of holm and cork oaks brings together unique conditions for the creation of Alentejo's Black Pig. It feeds in total freedom for 18 to 24 months, covering 2-3 hectares per day, on the search of acorns and pasture.
Rich in oleic acid, the acorn is responsible for the fat and softness meat that melts in the mouth with unmistakable aromas and flavours.
The ham is a protein source of high biological value, suitable for all ages; it has no bad cholesterol, regulates good cholesterol and has many minerals and vitamins.
In the curing process, the climate and methods provide an excellent result.