Made with 100% Bísaro pork, a traditional Portuguese breed from the North raised on the Quinta's lands, this sausage follows a simple recipe: garlic, bell pepper, and wine.

The curing process is done in the traditional way. The chorizo ​​dries with the heat of the fireplace, without direct smoke, for about 15 days, until it gains a firm texture and characteristic flavor — intense, but balanced.

Produced on a small scale in two different batches of chorizo: Traditional Chorizo , with a more rustic and firm texture, ideal for cooking; and Soft Chorizo , finely ground and mild, ideal for eating raw, sliced.

We only produce one batch per year, limited to 200 units .