Montaraz is the symbol of Alentejo Black Pig recovery and preservation in its natural environment. Montaraz ambitious project started in 2007, in Garvão village. Montaraz is an artisanal transformation of a native breed from the origin to the final product, within organic methods, with a great impact on the result product.
With it headquarters in Ourique capital of the Black Pig, Montaraz is already putting their hams and sausages from Alentejo pigs across the country and outside borders.
Black pig is itself one of the culinary gems of Portugal moreover in Montaraz another strong factor occurs the "know-how" of a group of producers of this native breed that wanted to do more than drain the raw material for the Spanish manufacturing industries. The goal was to enable the region of a decent overall transformation process, creating economic, social and cultural value. A commitment to conserve and raise a pure native race.
The passion for traditional flavors in ancient recipes resulted in a range of high quality products where delicacies such as Presunto - ham (leg) and Santana da Serra Paleta (front legs) stands up with the IGP certification.
Montaraz products are certified and all organically made, cured at controlled temperatures, exposed to the microclimate of Serra de Santana. A unique and appropriate climate to a cure of extreme quality, resulting in very tasty hams and sausages.
A cure of15 days for sausages and farinheiras and 60 to 90 days for the Paio, Cupita and Paiola, the premium products of Montaraz excellent products.
The Alentejo breed pigs from Montaraz of Garvão are settled in an extensive feeding área called “montado” of oak and cork trees in total freedom for 18 to 24 months, making 2-3 ha per day in search of the available food, acorn and herbs. This environment and techniques evolved are the secret that gives the special flavor to this meat and its marbled tinge.
Unique and delicate flavors from traditional recipes and slow drying in mountain microclimate. Natural cure without smoke, with little salt assuring healthy products.
Montaraz has an actual concern with a healthier consumption and well-being, therefore all products are under an organic production, less salted and certified.
This breed is descended from the sus mediterraneus, deriving from Roman stem, later crossed with wild 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 witch 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.
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 specific climate and methods provide an excellent result.