The Alentejo's Black Pork 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 Pork 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 pork.
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 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, Morcela, Blood Chouriço and Wine Chouriço should be boiled, grilled, or baked in the oven without slice, for a less fat delicious dish.
Enjoy these superb Black Pork flavours in all its forms.