Charcuterie, cured ham and spicy sausages

The handmade processes that were originally used by our ancestors for the preparation and processing of meat – particularly pork, the Portuguese traditional charcuterie – and it’s very rich techniques of salting and smoking to produce cured ham and spicy sausages, was a secular art.

Cured Ham – The preserving of pork leg as cured ham has a long history. The modern word “ham” is derived from the Old English ham or hom meaning the hollow or bend of the knee. Preservation methods include curing, smoking, and salting.

Spicy sausages – is a form of smoke cured pork sausage seasoned with garlic and paprika. Like many other sausages, it is generally served as part of a hearty meal, typically accompanied by rice, beans, and other pork products. Feijoada, for example, is a traditional Portuguese dish. Prepared from the original Portuguese recipe, it is also served in pizzas as mild sausage, generally with egg slices.

These processes have evolved and the production of traditional charcuterie is now performed in modern certified factories maintaining the traditional flavour and excellent quality standards.

Our products blend old recipes with the knowledge of a new generation, allowing a strict quality control system and food security while maintaining the authentic taste of the past.

Charcuterie Product Range

Wholesale and retail

We have a full range of products available for the retail and wholesale market, for prices and further information, please contact us.