Black Iberian Pork Farinheira
Farinheira typical Portuguese sausage
It’s a typical sausage from the south of Portugal. In the Alentejo region it’s a very common tidbit.
Mainly used in the traditional “Cozido à Portuguesa” receipt, there are many recipes for the Farinheira, like the Farinheira with scrambled eggs, Pork loin roasted in the oven, stuffed with farinheira accompanied by nuts, Chicken steaks stuffed with farinheira, Codfish with bread crumbs and farinheira, etc.
Join your friends and make one farinheira roasted in the oven or grilled and let the party start.
Delivery: 2 to 6 weeks
Delivers all over the world by truck, air and sea. In LCL or full container.
Shelf Life / Products Validity: We always deliver with the maximum validity.
Ingredients: Black Iberian pork fat, wheat flour, chili paste (salt and pepper), garlic paste (garlic and salt), refined salt, spices and water.
Filled with natural pig gut. Cured in the traditional Iberian method of smoked chamber with holm oaks wood.
Packaging: Conditioning protective atmosphere.
Weight Approx.: 200gr.
Remove from the packaging 30 min before consuming.
Consume after cooking, baked / roasted / grilled / fried
Store in a dry and cool place.
In a modern and contemporary unit, respecting the highest hygienic and sanitary requirements, old wisdom and methods are preserved, evoking the memory of the traditional Alentejo smoked products.
The quality of our products is imposed by experienced hands in the meat laboring, using ancestral know-how and giving the time necessary for the flavors and aromas to develop.
STAGES OF THE MANUFACTURING PROCESS
Preparation and Meats Cutting
In order to obtain the best products and the complete use of the pork meat, the manufacturing process starts with an appropriate selection of the pork meat for each type of product.
Clean and cut the pieces of pork meat, removing fats, nerves and bones.
After the Cut, savvy and skill hands season the meat with chili, garlic, salt, wine and spices.
Then the seasoned pork meat rests to acquire the taste provided by the condiments.
Then it’s the filling phase in which the pork meat is introduced into natural pork casings, gaining the covering that will allow it to pass through the different stages of healing.
The sausages are hung and will remain there until they are ready.
The curing is carried out slowly in the air and the smoke of holm oaks wood, being prolonged to provide high-quality sausages: succulent, intense aroma and little saltiness.
Packing and Shipping
When the products acquire the desired flavor, aroma and consistency, they are prepared and packaged to follow to the most demanding consumer.
We take care of the image and innovate in the presentation of our products: we want the consumer to easily identify our products and that our packaging is useful in preserving the freshness and taking the necessary quantity and presentation.