The Black Pig

The Alentejo's  Black Pig is an animal with dark skin, nose and long thin legs. Has a genetic trait of being able to store fat in their muscle tissue, which is the key to the unmistakable texture of their succulent meat. This breed is exceptional and privileged by nature, and today can only be found in the southwestern of Iberian Peninsula.

The breed is descended from the sus mediterraneus, South boar, deriving from Iberian or Roman Stem. Due to its genetic and nonexistence of crossbreeding with other breeds, has a bigger capacity to infiltrate intramuscular fat. This explains the marbling veins witch gives the beef an unctuous texture and unique aroma and  unmistakable taste.

Historically preserved in Portugal, the breed is unique and valued worldwide for its authentic authenticity.

The Alentejano Pork with a diet that consists of an extensive system of grazing in the fields of oaks and cork grazes in total freedom for 18 to 24 months, covering 2 to 3 h per day, in search of available food (acorn and pasture).

The Acorn regime that combines with the intake of fresh herbs and aromatic plants, protein supplement that adds a gentle perfume to the flesh and there is no doubt the raw material indispensable for achieving the best meats, sausages and hams that have the pleasure to produce.

The meat is the basis of our juicy production. (Hams, Palos, Palaio, Palo steak, Paiola, of Palo Cachaço, sausage, Sausage, Blood Sausage, Catalan, Sausage, bacon and salty jowls).

Meat whose color varies from pale pink and dark pink, depending on the animal's age, has a slightly fibrous texture and a solid fat, sometimes over the surface of carcasses. All our meats such as: Secrets, Plumes, tenderloin, loin, Shovel Tusk, Ribs, Coquette, chops, kebabs, etc.. which today are used largely in our food across the country are different from these animals.