“Entremeada em Vinha D’alhos” was obtained from a recipe from 4 generations ago, but reinvented, which goes through a long curing period and finalises with a light touch of holm oak firewood. In the past, at Casa Borges, it was with this delicacy that visitors were welcomed after a day of work or hunting.

It can be cooked in water (10 to 15 min), raw (thinly sliced) or grilled (in thicker slices).