{"title":"Portuguese Charcuterie","description":"\u003cp\u003eCured hams and sausages from artisanal Portuguese producers, the same ones we serve on our tasting boards at the bar.\u003c\/p\u003e","products":[{"product_id":"casa-do-porco-preto-paio-de-barrancos-hand-cut-100-g","title":"Casa do Porco Preto Paio de Barrancos, Hand-Cut 100 g","description":"\u003cp\u003e\u003cstrong\u003eCasa do Porco Preto Paio de Barrancos is a Portuguese cured pork sausage from Barrancos, in the Alentejo, made with Alentejano black pig and hand-cut into 100 g of thin slices.\u003c\/strong\u003e It is the easy way to taste real Alentejo charcuterie: open the pack, put it on a board, pour a glass.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003ePaio in the Alentejo style is made from lean pieces of pork seasoned with garlic, salt and sweet paprika paste, then cured. Expect a deep red slice, a firm bite and a savoury, gently spiced finish with the rich fat of the black pig.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eServe it with warm pão alentejano and olives, or alongside a sheep's cheese from Serpa. Pour an Alentejo red made from Trincadeira or Aragonez, or a Dão red with fresh acidity.\u003c\/p\u003e\n\u003ch3\u003eAbout Casa do Porco Preto\u003c\/h3\u003e\n\u003cp\u003eCasa do Porco Preto is an Alentejo producer devoted to the Alentejano black pig, raised free-range and fed on acorns in the cork and holm oak country around Barrancos. Its best-known product is Presunto de Barrancos DOP, a dry-cured ham with protected designation of origin.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eServe at room temperature: take it out of the fridge 15 to 20 minutes before eating. Once opened, keep it wrapped in the fridge and finish within 3 to 4 days.\u003c\/li\u003e\n\u003cli\u003eHand-cut, 100 g.\u003c\/li\u003e\n\u003cli\u003eA good gift to take home from Lisbon, with a bottle from our shelves.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Casa do Porco Preto","offers":[{"title":"Default Title","offer_id":58521900777853,"sku":"VEGFCPP020","price":5.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/casa-do-porco-preto-paio-de-barrancos-hand-cut-100-g-fond-blanc.jpg?v=1791841161"},{"product_id":"casa-do-porco-preto-copita-de-barrancos-hand-cut-100-g","title":"Casa do Porco Preto Copita de Barrancos, Hand-Cut 100 g","description":"\u003cp\u003e\u003cstrong\u003eCasa do Porco Preto Copita de Barrancos is a Portuguese cured pork neck from Barrancos, in the Alentejo, made with Alentejano black pig and hand-cut into 100 g of slices.\u003c\/strong\u003e If you like Italian coppa, this is its Alentejo cousin, softer and richer thanks to the black pig.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eThe neck is a well-marbled cut, so each slice mixes deep red meat with thin streaks of fat that melt on the tongue. The flavour is round and savoury, with a light paprika warmth and a long, nutty finish.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eLay the slices on toasted bread with a drizzle of Alentejo olive oil, or serve with figs or melon. A Palhete or a light Alentejo red works well, and so does a glass of Bairrada sparkling.\u003c\/p\u003e\n\u003ch3\u003eAbout Casa do Porco Preto\u003c\/h3\u003e\n\u003cp\u003eCasa do Porco Preto is an Alentejo producer devoted to the Alentejano black pig, raised free-range and fed on acorns in the cork and holm oak country around Barrancos. Its best-known product is Presunto de Barrancos DOP, a dry-cured ham with protected designation of origin.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eServe at room temperature: take it out of the fridge 15 to 20 minutes before eating. Once opened, keep it wrapped in the fridge and finish within 3 to 4 days.\u003c\/li\u003e\n\u003cli\u003eHand-cut, 100 g.\u003c\/li\u003e\n\u003cli\u003eA good gift to take home from Lisbon, with a bottle from our shelves.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Casa do Porco Preto","offers":[{"title":"Default Title","offer_id":58521900843389,"sku":"VENFCPP033","price":8.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/casa-do-porco-preto-copita-de-barrancos-hand-cut-100-g-fond-blanc.jpg?v=1791841161"},{"product_id":"casa-do-porco-preto-lombo-de-barrancos-hand-cut-100-g","title":"Casa do Porco Preto Lombo de Barrancos, Hand-Cut 100 g","description":"\u003cp\u003e\u003cstrong\u003eCasa do Porco Preto Lombo de Barrancos is a Portuguese cured pork loin from Barrancos, in the Alentejo, made with Alentejano black pig and hand-cut into 100 g of thin slices.\u003c\/strong\u003e The loin is the noblest lean cut of the pig, and a favourite for people who want flavour without much fat.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eEach slice is a deep ruby oval with a thin rim of fat. The texture is silky and tender, and the taste is clean and meaty, lifted by garlic and paprika, with the sweet, nutty depth of acorn country pork.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eServe it on its own, slightly warmer than fridge cold, with bread and good olive oil. It is lovely with an Encruzado white from the Dão, a Douro red or a glass of dry white Port.\u003c\/p\u003e\n\u003ch3\u003eAbout Casa do Porco Preto\u003c\/h3\u003e\n\u003cp\u003eCasa do Porco Preto is an Alentejo producer devoted to the Alentejano black pig, raised free-range and fed on acorns in the cork and holm oak country around Barrancos. Its best-known product is Presunto de Barrancos DOP, a dry-cured ham with protected designation of origin.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eServe at room temperature: take it out of the fridge 15 to 20 minutes before eating. Once opened, keep it wrapped in the fridge and finish within 3 to 4 days.\u003c\/li\u003e\n\u003cli\u003eHand-cut, 100 g.\u003c\/li\u003e\n\u003cli\u003eA good gift to take home from Lisbon, with a bottle from our shelves.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Casa do Porco Preto","offers":[{"title":"Default Title","offer_id":58521900876157,"sku":"VENFCPP034","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/casa-do-porco-preto-lombo-de-barrancos-hand-cut-100-g-fond-blanc.jpg?v=1791841161"},{"product_id":"casa-do-porco-preto-paleta-reserva-cured-shoulder-hand-cut-100-g","title":"Casa do Porco Preto Paleta Reserva (Cured Shoulder), Hand-Cut 100 g","description":"\u003cp\u003e\u003cstrong\u003eCasa do Porco Preto Paleta Reserva is a Portuguese dry-cured shoulder of Alentejano black pig from the Barrancos area, in the Alentejo, hand-cut into 100 g of slices.\u003c\/strong\u003e Paleta comes from the front leg: smaller than a ham, with a more intense taste, and a smart way into black pig charcuterie.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eHand-cutting keeps the slices slightly irregular, with deep red meat threaded with fat. The flavour is concentrated and savoury, with notes of dried fruit and nuts, and the fat melts as soon as it warms up in your mouth.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eEat it at room temperature, with bread, almonds and a few olives. Try it with an aged Alentejo red, a Bairrada sparkling or a chilled glass of dry white Port.\u003c\/p\u003e\n\u003ch3\u003eAbout Casa do Porco Preto\u003c\/h3\u003e\n\u003cp\u003eCasa do Porco Preto is an Alentejo producer devoted to the Alentejano black pig, raised free-range and fed on acorns in the cork and holm oak country around Barrancos. Its best-known product is Presunto de Barrancos DOP, a dry-cured ham with protected designation of origin.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eServe at room temperature: take it out of the fridge 15 to 20 minutes before eating. Once opened, keep it wrapped in the fridge and finish within 3 to 4 days.\u003c\/li\u003e\n\u003cli\u003eHand-cut, 100 g.\u003c\/li\u003e\n\u003cli\u003eA good gift to take home from Lisbon, with a bottle from our shelves.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Casa do Porco Preto","offers":[{"title":"Default Title","offer_id":58521900908925,"sku":"VMRFCPP012","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/casa-do-porco-preto-paleta-reserva-cured-shoulder-hand-cut-100-g-fond-blanc.jpg?v=1791841161"},{"product_id":"casa-do-porco-preto-acorn-fed-presunto-de-bolota-hand-cut-100-g","title":"Casa do Porco Preto Acorn-Fed Presunto de Bolota, Hand-Cut 100 g","description":"\u003cp\u003e\u003cstrong\u003eCasa do Porco Preto Presunto de Bolota is a Portuguese acorn-fed ham from the Barrancos area, in the Alentejo, made from free-range Alentejano black pigs and hand-cut into 100 g of slices.\u003c\/strong\u003e Bolota means acorn: this is the top tier of Portuguese ham, the one to open when you want to impress.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eAcorns give the fat of the black pig a soft, almost liquid texture at room temperature. The slices are deep red with fine marbling, sweet and nutty, with a long savoury finish and very little saltiness.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eEat it on its own first, slice by slice, then with bread. Pour a glass of Bairrada sparkling, a chilled dry white Port or a mature Alentejo red. A few toasted almonds on the side are all it needs.\u003c\/p\u003e\n\u003ch3\u003eAbout Casa do Porco Preto\u003c\/h3\u003e\n\u003cp\u003eCasa do Porco Preto is an Alentejo producer devoted to the Alentejano black pig, raised free-range and fed on acorns in the cork and holm oak country around Barrancos. Its best-known product is Presunto de Barrancos DOP, a dry-cured ham with protected designation of origin.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eServe at room temperature: take it out of the fridge 15 to 20 minutes before eating. Once opened, keep it wrapped in the fridge and finish within 3 to 4 days.\u003c\/li\u003e\n\u003cli\u003eHand-cut, 100 g.\u003c\/li\u003e\n\u003cli\u003eA good gift to take home from Lisbon, with a bottle from our shelves.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Casa do Porco Preto","offers":[{"title":"Default Title","offer_id":58521900941693,"sku":"VPBFCPP034","price":18.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/casa-do-porco-preto-acorn-fed-presunto-de-bolota-hand-cut-100-g-fond-blanc.jpg?v=1791841161"},{"product_id":"casa-do-porco-preto-presunto-reserva-hand-cut-100-g","title":"Casa do Porco Preto Presunto Reserva, Hand-Cut 100 g","description":"\u003cp\u003e\u003cstrong\u003eCasa do Porco Preto Presunto Reserva is a Portuguese dry-cured ham of Alentejano black pig from the Barrancos area, in the Alentejo, hand-cut into 100 g of slices.\u003c\/strong\u003e Reserva means a longer cure, so you get more depth than an everyday ham, ready for a board with friends.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eThe meat is deep red and firm, the fat creamy and sweet. A longer cure brings savoury, slightly nutty notes and a lingering finish, while the black pig keeps the slices tender rather than dry.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eServe with pão alentejano, olives and a sheep's cheese. It loves an Alentejo red, a Douro red or a Bairrada sparkling, and works on a plate of melon in summer.\u003c\/p\u003e\n\u003ch3\u003eAbout Casa do Porco Preto\u003c\/h3\u003e\n\u003cp\u003eCasa do Porco Preto is an Alentejo producer devoted to the Alentejano black pig, raised free-range and fed on acorns in the cork and holm oak country around Barrancos. Its best-known product is Presunto de Barrancos DOP, a dry-cured ham with protected designation of origin.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eServe at room temperature: take it out of the fridge 15 to 20 minutes before eating. Once opened, keep it wrapped in the fridge and finish within 3 to 4 days.\u003c\/li\u003e\n\u003cli\u003eHand-cut, 100 g.\u003c\/li\u003e\n\u003cli\u003eA good gift to take home from Lisbon, with a bottle from our shelves.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Casa do Porco Preto","offers":[{"title":"Default Title","offer_id":58521900974461,"sku":"VPRFCPP021","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/casa-do-porco-preto-presunto-reserva-hand-cut-100-g-fond-blanc.jpg?v=1791841161"},{"product_id":"casa-do-porco-preto-paio-de-barrancos-whole-piece","title":"Casa do Porco Preto Paio de Barrancos (Whole Piece)","description":"\u003cp\u003e\u003cstrong\u003eCasa do Porco Preto Paio de Barrancos is a whole Portuguese cured pork sausage from Barrancos, in the Alentejo, made with Alentejano black pig.\u003c\/strong\u003e Buying the whole piece means you cut it as you go, so every slice stays fresh and full of aroma for weeks of snacks and dinners.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eAlentejo paio is made from lean pork seasoned with garlic, salt and sweet paprika paste, then cured. The slice is deep red and firm, savoury and gently spiced, with the rich fat of the black pig.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003ePut it on a board with pão alentejano, olives and a Serpa cheese, or slice it into migas or a bean stew at the last minute. Pour an Alentejo red or a Dão red.\u003c\/p\u003e\n\u003ch3\u003eAbout Casa do Porco Preto\u003c\/h3\u003e\n\u003cp\u003eCasa do Porco Preto is an Alentejo producer devoted to the Alentejano black pig, raised free-range and fed on acorns in the cork and holm oak country around Barrancos. Its best-known product is Presunto de Barrancos DOP, a dry-cured ham with protected designation of origin.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.\u003c\/li\u003e\n\u003cli\u003eWhole piece, to slice at home: cut it thin, on a slight angle.\u003c\/li\u003e\n\u003cli\u003eA generous gift for anyone who loves Portuguese food.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Casa do Porco Preto","offers":[{"title":"Default Title","offer_id":58521901007229,"sku":"VEGICPP024","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/Paio-De-Barrancos-De-0300-A-0400-Kg.webp?v=1791802109"},{"product_id":"casa-do-porco-preto-copita-de-barrancos-whole-piece","title":"Casa do Porco Preto Copita de Barrancos (Whole Piece)","description":"\u003cp\u003e\u003cstrong\u003eCasa do Porco Preto Copita de Barrancos is a whole Portuguese cured pork neck from Barrancos, in the Alentejo, made with Alentejano black pig.\u003c\/strong\u003e Think of a richer Alentejo coppa, to keep in the kitchen and slice whenever friends drop by.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eThe neck is well marbled, so the slices mix deep red meat with fine streaks of fat that melt on the tongue. The taste is round and savoury, with a light paprika warmth and a nutty finish.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSlice it paper thin for toasts with olive oil, or serve with figs, melon or a young sheep's cheese. Pour a Palhete, a light Alentejo red or a Bairrada sparkling.\u003c\/p\u003e\n\u003ch3\u003eAbout Casa do Porco Preto\u003c\/h3\u003e\n\u003cp\u003eCasa do Porco Preto is an Alentejo producer devoted to the Alentejano black pig, raised free-range and fed on acorns in the cork and holm oak country around Barrancos. Its best-known product is Presunto de Barrancos DOP, a dry-cured ham with protected designation of origin.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.\u003c\/li\u003e\n\u003cli\u003eWhole piece, to slice at home: cut it very thin.\u003c\/li\u003e\n\u003cli\u003eA generous gift for anyone who loves Portuguese food.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Casa do Porco Preto","offers":[{"title":"Default Title","offer_id":58521901039997,"sku":"VENICPP042","price":48.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/casa-do-porco-preto-copita-de-barrancos-whole-piece-fond-blanc.jpg?v=1791841161"},{"product_id":"casa-do-porco-preto-lombo-de-barrancos-whole-piece","title":"Casa do Porco Preto Lombo de Barrancos (Whole Piece)","description":"\u003cp\u003e\u003cstrong\u003eCasa do Porco Preto Lombo de Barrancos is a whole Portuguese cured pork loin from Barrancos, in the Alentejo, made with Alentejano black pig.\u003c\/strong\u003e The loin is the noblest lean cut, and a whole piece is a handsome thing to bring to a dinner or keep for the holidays.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eSliced, it shows a deep ruby oval with a thin rim of fat. The texture is silky, the taste clean and meaty, with garlic and paprika and the sweet depth of acorn country pork.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eServe thin slices with bread and olive oil, or with roasted peppers. It pairs with an Encruzado from the Dão, a Douro red or a chilled dry white Port.\u003c\/p\u003e\n\u003ch3\u003eAbout Casa do Porco Preto\u003c\/h3\u003e\n\u003cp\u003eCasa do Porco Preto is an Alentejo producer devoted to the Alentejano black pig, raised free-range and fed on acorns in the cork and holm oak country around Barrancos. Its best-known product is Presunto de Barrancos DOP, a dry-cured ham with protected designation of origin.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.\u003c\/li\u003e\n\u003cli\u003eWhole piece, to slice at home: cut it thin, across the loin.\u003c\/li\u003e\n\u003cli\u003eA generous gift for anyone who loves Portuguese food.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Casa do Porco Preto","offers":[{"title":"Default Title","offer_id":58521901072765,"sku":"VENICPP037","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/Lombo-De-Barrancos-Reserva-De-11-A-14-Kg.webp?v=1792064834"},{"product_id":"casa-do-porco-preto-presunto-reserva-boneless","title":"Casa do Porco Preto Presunto Reserva, Boneless","description":"\u003cp\u003e\u003cstrong\u003eCasa do Porco Preto Presunto Reserva Boneless is a Portuguese dry-cured ham of Alentejano black pig from the Barrancos area, in the Alentejo, deboned so you can slice it at home.\u003c\/strong\u003e No ham stand needed: you get the depth of a long-cured black pig ham in a piece that fits in the fridge.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eDeep red, firm meat and creamy, sweet fat. The longer cure brings savoury, nutty notes and a lingering finish, and the black pig keeps the slices tender.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSlice it thin for a board with pão alentejano, olives and sheep's cheese, or wrap slices around melon or figs. Pour an Alentejo or Douro red, or a Bairrada sparkling.\u003c\/p\u003e\n\u003ch3\u003eAbout Casa do Porco Preto\u003c\/h3\u003e\n\u003cp\u003eCasa do Porco Preto is an Alentejo producer devoted to the Alentejano black pig, raised free-range and fed on acorns in the cork and holm oak country around Barrancos. Its best-known product is Presunto de Barrancos DOP, a dry-cured ham with protected designation of origin.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.\u003c\/li\u003e\n\u003cli\u003eBoneless piece, easy to slice at home with a long, sharp knife.\u003c\/li\u003e\n\u003cli\u003eA generous gift for anyone who loves Portuguese food.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Casa do Porco Preto","offers":[{"title":"Default Title","offer_id":58521901105533,"sku":"VPRSCPP027","price":78.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/casa-do-porco-preto-presunto-reserva-boneless-illustration.jpg?v=1792096563"},{"product_id":"real-filetes-muxama-de-atum-especial-cured-tuna-loin","title":"Real Filetes Muxama de Atum Especial (Cured Tuna Loin)","description":"\u003cp\u003e\u003cstrong\u003eReal Filetes Muxama de Atum Especial is a Portuguese style cured tuna: loin of tuna salted and air-dried until firm, the traditional muxama of the Algarve coast.\u003c\/strong\u003e People call it the ham of the sea. A few thin slices with olive oil make one of the best petiscos you can serve.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eMuxama is dark red to mahogany, dense and smooth. Sliced thin it melts slowly, salty at first, then deeply savoury, with a clean taste of the sea and a long, almost meaty finish.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSlice it paper thin, drizzle with good olive oil and serve with toasted almonds. Add it to a tomato salad, or eat it on bread. Pour a chilled Alvarinho, an Arinto or a white Port and tonic.\u003c\/p\u003e\n\u003ch3\u003eAbout muxama\u003c\/h3\u003e\n\u003cp\u003eMuxama is one of the oldest foods of the southern Iberian coast, from the Algarve to Andalusia, born of the great tuna fisheries. The name comes from Arabic and means dried: the loin is salted, rinsed and left to dry in the open air until firm.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep it in a cool, dry place or in the fridge, wrapped. Once cut, cover the cut face and keep it in the fridge.\u003c\/li\u003e\n\u003cli\u003eEspecial grade, sold as a piece. Slice it as thin as you can.\u003c\/li\u003e\n\u003cli\u003eA rare taste of the Portuguese south coast to bring home.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Real Filetes","offers":[{"title":"Default Title","offer_id":58521903661437,"sku":"muxespecial","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/real-filetes-muxama-de-atum-especial-cured-tuna-loin-illustration.jpg?v=1792096565"},{"product_id":"real-filetes-muxama-de-atum-extra-cured-tuna-loin","title":"Real Filetes Muxama de Atum Extra (Cured Tuna Loin)","description":"\u003cp\u003e\u003cstrong\u003eReal Filetes Muxama de Atum Extra is a Portuguese style cured tuna: loin of tuna salted and air-dried until firm, the traditional muxama of the Algarve coast.\u003c\/strong\u003e People call it the ham of the sea. A few thin slices with olive oil make one of the best petiscos you can serve.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eMuxama is dark red to mahogany, dense and smooth. Sliced thin it melts slowly, salty at first, then deeply savoury, with a clean taste of the sea and a long, almost meaty finish.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSlice it paper thin, drizzle with good olive oil and serve with toasted almonds. Add it to a tomato salad, or eat it on bread. Pour a chilled Alvarinho, an Arinto or a white Port and tonic.\u003c\/p\u003e\n\u003ch3\u003eAbout muxama\u003c\/h3\u003e\n\u003cp\u003eMuxama is one of the oldest foods of the southern Iberian coast, from the Algarve to Andalusia, born of the great tuna fisheries. The name comes from Arabic and means dried: the loin is salted, rinsed and left to dry in the open air until firm.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep it in a cool, dry place or in the fridge, wrapped. Once cut, cover the cut face and keep it in the fridge.\u003c\/li\u003e\n\u003cli\u003eExtra grade, sold as a piece. Slice it as thin as you can.\u003c\/li\u003e\n\u003cli\u003eA rare taste of the Portuguese south coast to bring home.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Real Filetes","offers":[{"title":"Default Title","offer_id":58521905332605,"sku":"muxclasico","price":55.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/real-filetes-muxama-de-atum-extra-cured-tuna-loin-illustration.jpg?v=1792096712"},{"product_id":"real-filetes-ovas-de-atum-dried-pressed-tuna-roe","title":"Real Filetes Ovas de Atum (Dried Pressed Tuna Roe)","description":"\u003cp\u003e\u003cstrong\u003eReal Filetes Ovas de Atum are dried and pressed tuna roe, a traditional cured seafood of the Algarve and Andalusian coast, sliced thin like bottarga.\u003c\/strong\u003e A small piece goes a long way: this is a chef's ingredient that is just as good straight on a plate with olive oil.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eAmber to deep orange, firm and waxy. The taste is intense: salty and briny at first, then rich and savoury, with a slightly bitter, lingering finish that wakes up the palate.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSlice thin and serve with olive oil and almonds, or with a few drops of lemon on toast. Grate it over spaghetti with garlic and olive oil, or over scrambled eggs. Pour a chilled Alvarinho, an Arinto from Bucelas or a dry white Port.\u003c\/p\u003e\n\u003ch3\u003eAbout dried tuna roe\u003c\/h3\u003e\n\u003cp\u003eSalting and drying tuna roe is an old tradition of the Algarve and Andalusian coast, from the same tuna fishing culture that gave us muxama. The roe sacs are salted, pressed and dried until firm enough to slice, a close cousin of Italian bottarga.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep it in a cool, dry place or in the fridge, wrapped. Once cut, cover the cut face and keep it in the fridge.\u003c\/li\u003e\n\u003cli\u003eDried and pressed, sold as a piece. Slice it very thin or grate it.\u003c\/li\u003e\n\u003cli\u003eA rare taste of the Portuguese south coast to bring home.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Real Filetes","offers":[{"title":"Default Title","offer_id":58521905463677,"sku":"ovasatum","price":78.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/real-filetes-ovas-de-atum-dried-pressed-tuna-roe-illustration.jpg?v=1792096898"},{"product_id":"casa-do-porco-preto-chourico-de-barrancos","title":"Casa do Porco Preto Chouriço de Barrancos","description":"\u003cp\u003e\u003cstrong\u003eCasa do Porco Preto Chouriço de Barrancos is a Portuguese cured pork sausage from Barrancos, in the Alentejo, made with Alentejano black pig, garlic and paprika.\u003c\/strong\u003e The most useful sausage in a Portuguese kitchen: sliced raw for a snack, or flame-grilled at the table.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eA coarse, juicy filling of black pork with garlic and sweet paprika, red and glossy when sliced. Raw it is firm and savoury, grilled the fat crisps and the paprika turns smoky and sweet.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eGrill it over a clay assador with a splash of aguardente, slice it into caldo verde, or bake it inside bread for pão com chouriço. Pour an Alentejo red or a Douro red.\u003c\/p\u003e\n\u003ch3\u003eAbout Casa do Porco Preto\u003c\/h3\u003e\n\u003cp\u003eCasa do Porco Preto is an Alentejo producer devoted to the Alentejano black pig, raised free-range and fed on acorns in the cork and holm oak country around Barrancos. Its best-known product is Presunto de Barrancos DOP, a dry-cured ham with protected designation of origin.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.\u003c\/li\u003e\n\u003cli\u003eWhole chouriço, to slice or grill at home.\u003c\/li\u003e\n\u003cli\u003eA generous gift for anyone who loves Portuguese food.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Casa do Porco Preto","offers":[{"title":"Default Title","offer_id":58521918079357,"sku":"choubarrancos","price":7.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/casa-do-porco-preto-chourico-de-barrancos-fond-blanc.jpg?v=1791841161"},{"product_id":"feito-no-zambujal-sliced-presunto-100-g","title":"Feito no Zambujal Sliced Presunto 100 g","description":"\u003cp\u003e\u003cstrong\u003eFeito no Zambujal Sliced Presunto is a Portuguese dry-cured ham from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors and cured for two and a half to three years.\u003c\/strong\u003e A small-farm ham from the Algarve hills, ready sliced for your table.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eA long cure with only a short salting gives deep red slices that taste savoury rather than salty, with nutty, slightly sweet notes and soft, melting fat.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eLay the slices on a board with bread, olives and a fresh cheese, or with ripe figs. Pour an Algarve red, an Alentejo red or a Bairrada sparkling.\u003c\/p\u003e\n\u003ch3\u003eAbout Feito no Zambujal\u003c\/h3\u003e\n\u003cp\u003eFeito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eServe at room temperature: take it out of the fridge 15 to 20 minutes before eating. Once opened, keep it wrapped in the fridge and finish within 3 to 4 days.\u003c\/li\u003e\n\u003cli\u003eSliced, 100 g pack.\u003c\/li\u003e\n\u003cli\u003eA good gift to take home from Lisbon, with a bottle from our shelves.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Feito no Zambujal","offers":[{"title":"Default Title","offer_id":58521921880445,"sku":"presunto100fnz","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/feito-no-zambujal-sliced-presunto-100-g-illustration.jpg?v=1792097134"},{"product_id":"feito-no-zambujal-sliced-paio-do-lombo-150-g","title":"Feito no Zambujal Sliced Paio do Lombo 150 g","description":"\u003cp\u003e\u003cstrong\u003eFeito no Zambujal Sliced Paio do Lombo is a Portuguese cured pork loin from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors, in a 150 g pack.\u003c\/strong\u003e Lean, tender and ready to serve, the easiest way to taste this small family farm.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003ePaio do lombo is the whole loin, seasoned and stuffed into a casing before curing. The slices are ruby red and silky, with a clean, meaty taste and a gentle note of garlic and paprika.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eServe with bread and olive oil, or with melon and a few almonds. Pour a white from the Algarve or the Dão, or a light Alentejo red.\u003c\/p\u003e\n\u003ch3\u003eAbout Feito no Zambujal\u003c\/h3\u003e\n\u003cp\u003eFeito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eServe at room temperature: take it out of the fridge 15 to 20 minutes before eating. Once opened, keep it wrapped in the fridge and finish within 3 to 4 days.\u003c\/li\u003e\n\u003cli\u003eSliced, 150 g pack.\u003c\/li\u003e\n\u003cli\u003eA good gift to take home from Lisbon, with a bottle from our shelves.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Feito no Zambujal","offers":[{"title":"Default Title","offer_id":58521921945981,"sku":"lombo150FNZ","price":16.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/feito-no-zambujal-sliced-paio-do-lombo-150-g-illustration.jpg?v=1792097134"},{"product_id":"feito-no-zambujal-cured-chourico","title":"Feito no Zambujal Cured Chouriço","description":"\u003cp\u003e\u003cstrong\u003eFeito no Zambujal Cured Chouriço is a Portuguese cured pork sausage from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors and seasoned with peppers grown on the farm.\u003c\/strong\u003e A farmhouse chouriço in the old style, with no additives, for snacking or the grill.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eThe peppers for the curing paste are grown and prepared on the farm, which gives a deep red colour and a sweet, warm paprika taste. The texture is firm and coarse, juicy with Iberian pork fat.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSlice it for a board with bread and olives, grill it over a clay assador, or add it to caldo verde or a bean stew. Pour an Algarve red, a Douro red or an Alentejo red.\u003c\/p\u003e\n\u003ch3\u003eAbout Feito no Zambujal\u003c\/h3\u003e\n\u003cp\u003eFeito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.\u003c\/li\u003e\n\u003cli\u003eWhole chouriço, to slice or grill at home.\u003c\/li\u003e\n\u003cli\u003eA generous gift for anyone who loves Portuguese food.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Feito no Zambujal","offers":[{"title":"Default Title","offer_id":58521922011517,"sku":"chouriçofnz","price":33.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/feito-no-zambujal-cured-chourico.jpg?v=1791840078"},{"product_id":"feito-no-zambujal-paio-do-lombo-reserva","title":"Feito no Zambujal Paio do Lombo Reserva","description":"\u003cp\u003e\u003cstrong\u003eFeito no Zambujal Paio do Lombo Reserva is a whole Portuguese cured pork loin from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors and given a longer reserve cure.\u003c\/strong\u003e The reserve is the one to choose for a special dinner: more concentrated, more aromatic, a showpiece on the table.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003ePaio do lombo is the whole loin, seasoned and stuffed into a casing before curing. Sliced, it is ruby red and silky, with a clean, meaty taste and gentle garlic and paprika, deeper and more savoury after the longer cure.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSlice it thin for a board with bread, olive oil and almonds, or serve with melon. Pour an Encruzado from the Dão, an Algarve red or a dry white Port.\u003c\/p\u003e\n\u003ch3\u003eAbout Feito no Zambujal\u003c\/h3\u003e\n\u003cp\u003eFeito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.\u003c\/li\u003e\n\u003cli\u003eWhole piece, to slice at home: cut it thin, across the loin.\u003c\/li\u003e\n\u003cli\u003eA generous gift for anyone who loves Portuguese food.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Feito no Zambujal","offers":[{"title":"Default Title","offer_id":58521922044285,"sku":"lomboreservafnz","price":110.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/feito-no-zambujal-paio-do-lombo-reserva-illustration.jpg?v=1792097135"},{"product_id":"feito-no-zambujal-cured-papada-pork-jowl-trimmed","title":"Feito no Zambujal Cured Papada (Pork Jowl), Trimmed","description":"\u003cp\u003e\u003cstrong\u003eFeito no Zambujal Cured Papada is a Portuguese cured pork jowl from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors and trimmed ready to slice.\u003c\/strong\u003e A cook's secret, the Portuguese answer to guanciale: rich, silky and full of flavour.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eMostly fat with thin layers of meat, pale and creamy. Sliced paper thin, it melts on warm bread, with a sweet pork taste and a savoury, lightly seasoned finish.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eLay thin slices on hot toast, wrap them around grilled asparagus, or render small cubes for a carbonara or a pan of migas. Pour an Alentejo red or a crisp Arinto.\u003c\/p\u003e\n\u003ch3\u003eAbout Feito no Zambujal\u003c\/h3\u003e\n\u003cp\u003eFeito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.\u003c\/li\u003e\n\u003cli\u003eTrimmed piece, to slice very thin at home.\u003c\/li\u003e\n\u003cli\u003eA generous gift for anyone who loves Portuguese food.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Feito no Zambujal","offers":[{"title":"Default Title","offer_id":58521922109821,"sku":"papadacuradafnz","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/feito-no-zambujal-cured-papada-pork-jowl-trimmed-illustration.jpg?v=1792097135"},{"product_id":"azores-beef-jerky-spicy-80-g","title":"Azores Beef Jerky Spicy 80 g","description":"\u003cp\u003e\u003cstrong\u003eAzores Beef Jerky Spicy is a Portuguese dried beef snack from the Azores, made from pasture-raised Azorean beef marinated with chilli and spices.\u003c\/strong\u003e A savoury snack with a kick, and a fun taste of the islands to bring back from Lisbon.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eThin strips of lean beef, chewy and dry, with a savoury marinade and a chilli heat that builds slowly. Grass-fed beef gives a deep, clean meaty taste under the spice.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eEat it straight from the bag, with a cold beer, or cut it into small pieces on a cheese board next to a São Jorge cheese. Try it with an Azores white from Pico or a fruity Douro red.\u003c\/p\u003e\n\u003ch3\u003eAbout Azores Beef Jerky\u003c\/h3\u003e\n\u003cp\u003eAzores Beef Jerky makes dried meat snacks from the islands of the Azores. Its beef comes from Azorean cattle that are pasture-raised and graze freely on the green hills of the archipelago.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep in a cool, dry place. Once opened, close the bag and eat within a few days.\u003c\/li\u003e\n\u003cli\u003e80 g bag. Contains soy, gluten and sulphites.\u003c\/li\u003e\n\u003cli\u003eLight and easy to pack: a good snack for a hike, a road trip or a flight home.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Azores Beef Jerky","offers":[{"title":"Default Title","offer_id":58521922240893,"sku":"jerky picante","price":12.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/azores-beef-jerky-spicy-80-g-pop.jpg?v=1792140123"},{"product_id":"azores-beef-jerky-classic-80-g","title":"Azores Beef Jerky Classic 80 g","description":"\u003cp\u003e\u003cstrong\u003eAzores Beef Jerky Classic is a Portuguese dried beef snack from the Azores, made from pasture-raised Azorean beef in a savoury marinade.\u003c\/strong\u003e The original flavour, simple and moreish, a protein snack that tastes of the islands.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eThin strips of lean beef, chewy and dry, with a savoury, gently seasoned marinade. Grass-fed Azores beef gives a deep, clean meaty taste that lasts.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSnack on it straight from the bag, add it to a board with São Jorge cheese and pickles, or chop it over a salad. Pour a cold beer, an Azores white from Pico or a Douro red.\u003c\/p\u003e\n\u003ch3\u003eAbout Azores Beef Jerky\u003c\/h3\u003e\n\u003cp\u003eAzores Beef Jerky makes dried meat snacks from the islands of the Azores. Its beef comes from Azorean cattle that are pasture-raised and graze freely on the green hills of the archipelago.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep in a cool, dry place. Once opened, close the bag and eat within a few days.\u003c\/li\u003e\n\u003cli\u003e80 g bag.\u003c\/li\u003e\n\u003cli\u003eLight and easy to pack: a good snack for a hike, a road trip or a flight home.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Azores Beef Jerky","offers":[{"title":"Default Title","offer_id":58521922273661,"sku":"beef jerky","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/azores-beef-jerky-classic-80-g-fond-blanc.jpg?v=1792065027"},{"product_id":"azores-beef-jerky-classic-pork-jerky-80-g","title":"Azores Beef Jerky Classic Pork Jerky 80 g","description":"\u003cp\u003e\u003cstrong\u003eAzores Beef Jerky Classic Pork Jerky is a Portuguese dried pork snack from the Azores, made from lean pork strips in a savoury marinade.\u003c\/strong\u003e A softer alternative to beef jerky, easy to share and easy to love.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003ePork jerky is usually more tender than beef, with a slightly sweeter taste. Expect thin, chewy strips with a savoury, gently seasoned marinade and a clean finish.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSnack on it straight from the bag, or put it on a board with São Jorge cheese and olives. Pour a cold beer, a chilled Vinho Verde or a light Palhete.\u003c\/p\u003e\n\u003ch3\u003eAbout Azores Beef Jerky\u003c\/h3\u003e\n\u003cp\u003eAzores Beef Jerky makes dried meat snacks from the islands of the Azores, best known for jerky made from pasture-raised Azorean beef. This classic pork version follows the same simple approach: lean meat, a marinade, slow drying.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep in a cool, dry place. Once opened, close the bag and eat within a few days.\u003c\/li\u003e\n\u003cli\u003e80 g bag.\u003c\/li\u003e\n\u003cli\u003eLight and easy to pack: a good snack for a hike, a road trip or a flight home.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Azores Beef Jerky","offers":[{"title":"Default Title","offer_id":58521922503037,"sku":"pork jerky","price":12.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/azores-beef-jerky-classic-pork-jerky-80-g-illustration.jpg?v=1792097135"},{"product_id":"feito-no-zambujal-paio-do-lombo","title":"Feito no Zambujal Paio do Lombo","description":"\u003cp\u003e\u003cstrong\u003eFeito no Zambujal Paio do Lombo is a whole Portuguese cured pork loin from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors.\u003c\/strong\u003e The noblest lean cut of the pig, made in small batches and cured without additives.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003ePaio do lombo is the whole loin, seasoned and stuffed into a casing before curing. Sliced, it is ruby red and silky, with a clean, meaty taste and gentle garlic and paprika.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSlice it thin for a board with bread, olive oil and almonds, or serve with melon. Pour an Encruzado from the Dão, an Algarve red or a dry white Port.\u003c\/p\u003e\n\u003ch3\u003eAbout Feito no Zambujal\u003c\/h3\u003e\n\u003cp\u003eFeito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.\u003c\/li\u003e\n\u003cli\u003eWhole piece, to slice at home: cut it thin, across the loin.\u003c\/li\u003e\n\u003cli\u003eA generous gift for anyone who loves Portuguese food.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Feito no Zambujal","offers":[{"title":"Default Title","offer_id":58521925779837,"sku":"lombofnz","price":70.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/feito-no-zambujal-paio-do-lombo-illustration.jpg?v=1792097246"},{"product_id":"feito-no-zambujal-presunto-chunks-nacos","title":"Feito no Zambujal Presunto Chunks (Nacos)","description":"\u003cp\u003e\u003cstrong\u003eFeito no Zambujal Presunto Nacos are chunks of Portuguese dry-cured ham from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors and cured for two and a half to three years.\u003c\/strong\u003e Nacos are the generous boneless pieces of the ham: the same long cure, ready to slice, dice or cook.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eA long cure with only a short salting makes the meat deep red and savoury rather than salty, with nutty notes and soft, melting fat.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eCut thick slices or cubes for a petisco with bread and olives, or cook small pieces into favas, ervilhas com ovos or a bean stew. Pour an Algarve red or an Alentejo red.\u003c\/p\u003e\n\u003ch3\u003eAbout Feito no Zambujal\u003c\/h3\u003e\n\u003cp\u003eFeito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.\u003c\/li\u003e\n\u003cli\u003eBoneless presunto pieces, to slice or dice at home.\u003c\/li\u003e\n\u003cli\u003eA generous gift for anyone who loves Portuguese food.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Feito no Zambujal","offers":[{"title":"Default Title","offer_id":58521925812605,"sku":"presuntinacosfnz","price":120.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/feito-no-zambujal-presunto-chunks-nacos-illustration.jpg?v=1792097247"},{"product_id":"feito-no-zambujal-paio-vacuum-packed","title":"Feito no Zambujal Paio, Vacuum-Packed","description":"\u003cp\u003e\u003cstrong\u003eFeito no Zambujal Paio is a Portuguese cured pork sausage from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors and vacuum-packed to travel well.\u003c\/strong\u003e The Portuguese saucisson: easy to pack in a suitcase and a reliable star of any aperitivo.\u003c\/p\u003e\n\u003ch3\u003eFlavour and texture\u003c\/h3\u003e\n\u003cp\u003eLean Iberian pork with garlic and paprika, cured the farm's traditional way with no additives. The slice is deep red and firm, savoury with a sweet pepper warmth and rich, nutty fat.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSlice it for a board with bread, olives and a sheep's cheese, or take it on a picnic. Pour an Algarve red, an Alentejo red or a chilled Palhete.\u003c\/p\u003e\n\u003ch3\u003eAbout Feito no Zambujal\u003c\/h3\u003e\n\u003cp\u003eFeito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.\u003c\/p\u003e\n\u003ch3\u003eGood to know\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.\u003c\/li\u003e\n\u003cli\u003eWhole paio, vacuum-packed. Open the pack an hour before serving to let it breathe.\u003c\/li\u003e\n\u003cli\u003eA generous gift for anyone who loves Portuguese food.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Feito no Zambujal","offers":[{"title":"Default Title","offer_id":58521933480317,"sku":"VPAI608-26012285","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/6372\/2877\/files\/feito-no-zambujal-paio-vacuum-packed-illustration.jpg?v=1792097351"}],"url":"https:\/\/www.products-of-portugal.com\/collections\/charcuterie.oembed?page=2","provider":"Products of Portugal","version":"1.0","type":"link"}