Artisanal Bísaro pork salpicão, produced at Quinta Mourisca in Agrobom, Trás-os-Montes, using meat from free-range pigs raised on the estate.

A small-scale, handmade production, made with the time that quality demands.

Naturally dried by the warmth of the fireplace, without direct exposure to smoke, so it has no smoky flavour.

Sold sliced to order (100g).

Two options, depending on the cut and your preference: Lombo, leaner and milder, or Cachaço, juicier and more flavourful, with more marbled fat.

Perfect served on a sharing board with bread and cheese, or as a starter before a meal.