Interspersed meat with intense aroma and flavour that gives it the long maturation, the passage in the traditional brine and the marinade in ‘vinho verde’ syrup of the region. This succulent meat is finalised by drying in a smokehouse with holm oak firewood, where the flavours gain even more intensity.

It can be cooked in water (20 min) or grilled (in thicker slices).

Hand cut piece