Portuguese Specialties from Black Pig: Quality You Can Taste
As part of our theme week "It's All About the Sausage" (Alles Wurs(ch)t), we invite you to discover the fascinating world of Portuguese sausage and meat specialties. And even if the name sounds tongue-in-cheek – it's definitely not "all sausage" here. It's about genuine enjoyment, tradition, and products created with time, dedication, and craftsmanship.
The focus is on the black pig from Portugal, the "Porco Preto." This special breed lives in the vast, sun-drenched landscapes of Alentejo. Among cork oaks and olive trees, the animals roam the "Montados" – a unique cultural landscape that not only looks idyllic but is also crucial for the quality of the meat. There, the animals feed on acorns, herbs, and grasses. This natural way of life ensures particularly fine marbling of the meat, a high proportion of intramuscular fat, and thus exceptional juiciness. At the same time, it creates a slightly nutty, intense aroma that you can taste in every bite. Precisely this combination makes black pig meat so special and clearly distinguishes it from conventional products.
This quality is reflected in every single product of our special offer week. The black pig pancetta brings Mediterranean flair to your table – thinly sliced as antipasti, on crispy bread, or as an aromatic ingredient in pasta and vegetable dishes. The black pig guanciale is a true highlight, especially in warm dishes: its fat melts gently, lending dishes an incomparable depth and spice.
Our classic sausages also show how diverse "sausage" can actually be. The loin sausage from the black pig impresses with its fine texture and mild-spicy taste. The black pig blood sausage, on the other hand, brings robust, traditional flavors and represents true craftsmanship. And the Chouriço sausage from the black pig, of course, cannot be missed: lightly smoked, spicy, and ideal for grilling or simply enjoying on its own.
If you like savory flavors, you'll love the smoked neck steak from the black pig. The gentle smoking process creates an intense aroma, while the meat remains juicy and tender. Similarly, the smoked pork fillet from the black pig is convincing – fine in taste, versatile, and a delight both warm and cold.
A special moment of enjoyment arises when you combine different specialties. Imagine a generous platter: hand-sliced black pig ham, an assortment of Fuet – classic, with truffle, or the pork & turkey variety – complemented by some black pig paté, fresh bread, olives, and perhaps a glass of Portuguese red wine. Such combinations are perfect for social evenings with friends, as an appetizer for a special dinner, or simply to treat yourself.
Precisely for such moments, we also offer our Alentejo Platter from the black pig. It combines various specialties from the region and brings a piece of Portuguese culinary culture directly to your home. Ideal for tasting, sharing, or gifting – and perfect for getting to know the diversity of these products.
A true highlight, of course, remains the black pig ham. Whether hand-sliced or aged for 24 months – here you can see what time and patience can achieve. During the long maturation, a complex aroma with nutty, slightly sweet, and spicy notes develops. For those who like it practical, we also offer 800g ham pieces. These are excellent for portioning the ham flexibly – whether for your own enjoyment or for special occasions.
Our assortment is rounded off by the black pig bacon, which can be used both in warm dishes and cold, adding that certain something to many meals.
In addition to the black pig specialties, it's also worth taking a look at our other products. The dried meat from the Azores, known as Azores Beef Jerky, is available in Original and Spicy varieties. It is the ideal companion for on the go, hiking, or simply as a savory snack in between.
Our "It's All About the Sausage" week is therefore much more than a simple offer. It is an invitation to consciously enjoy, discover new taste experiences, and bring a piece of Portugal into your home. Let yourself be inspired, try different combinations, and experience how versatile high-quality sausage and meat specialties can be.
Because in the end, it shows: it's not "all sausage" – but a matter of origin, quality, and genuine passion.
