About the Farm Charcuterie
The animals on the farm
The Bísaro pig is a typical breed from the Trás-os-Montes region, perfectly adapted to the harsh winters and hot summers of the area. On the farm, it lives in a fenced area of about 15 hectares, feeding mainly on what it finds in the ground, such as roots and seeds.
Ingredients used in recipes
In addition to Bísaro pork, we have meat from a small henhouse that allows us to incorporate other meats into our sausages. We do not use preservatives or artificial colors in our recipes.
Drying process
The cured meats are dried using traditional methods, over the heat of a fireplace, using fine woods such as oak and broom (never in industrial drying chimneys). We avoid intense smoking, prioritizing the natural flavor of the meat.
Place & time of manufacture
The delicatessen is produced in the farm's regional kitchen, exclusively during the winter months. This allows us to avoid the use of artificial preservatives, favoring drying over a fireplace and avoiding the warmer months.
Small production batches
The limited production of delicatessen products on the farm is a result of our small number of animals and our commitment to quality, which is only possible through rigorous control at every stage of the process.
