A gourmet raw product made according to our own formula in connection with the old Kashubian tradition. An unrivalled taste results from combining natural seasoning with goose meat. The colour of the product is typical of minced goose meat. Due to its thick consistency, the product spreads easily.
Fully established as part of the traditional range of meat products in Portugal.
It is made using uncured bacon and lightly minced pork, which are bound together by flour.
Seasoning and gentle curing give it a golden tone and delicate flavour.
For cooking, they must be pricked so that they do not burst. Then, simply grill or boil them as a starter, snack or in a delicious cozido a portuguesa.
This sausage has a dark colour and intense taste. During production, blood and tough, well-minced fat are added.
The particular seasoning used in this smoked sausage provides it with unique characteristics in terms of its flavour and aroma.
Seasoning is rich and aromatic and added in accordance with the expertise of past generations.
It is particularly tasty in the Portuguese dish cozido a portuguesa (boiled beef and pork with vegetables, sausages and rice) or even roasted directly in alcohol or brandy.
6513 Meat Poultry Suppliers
Short on time? Let Meat Poultry sellers contact you.
The king of the Portuguese meat sector. It is made from leg of pork, with natural salting.
It has the distinction of being aged cold for several months, which gives it an excellent palate and the flavour of light-red and tender meat.
Despite being an essential ingredient in many dishes, both savoury and sweet, cured ham does not need great food in order to shine.
A slice of cured ham is, in itself, a tasty snack, especially when accompanied by great bread and wine.
There are almost as many recipes for making and seasoning chourico sausages as there are places where they are made.
They are made using lean and tenderised pork, rich in natural tripe. They are naturally seasoned and cured, in light smoke, which gives them a unique character.
The filling has a uniform consistency with a marble-like appearance and attractive reddish tones.
In the same way that names vary, cooking methods and seasoning also change from one product to another.
A noble tasting sausage made using leg and loin rashers of pork.
It is contained in a thick pig tripe. Seasoning and the length of curing make it great for cutting thick slices from, which brings out its distinctive flavour.
Delicious as a snack and, as the great Eca De Queiros (famous portuguese writer) informs us, unforgettable with peas and eggs.
Whole chicken / pollo entero
Boneless skin on whole breast
Pechuga entera sin hueso con piel
Boneless skinless whole breast
Pechuga entera sin hueso sin piel
Boneless skin on whole leg
Muslo entero sin hueso con piel
Inner filet
Solomio
