Pork meat

Due to its high adaptability, easy reproduction and excellent nutritional characteristics, it has become a staple food in human nutrition.
This animal’s nutrition, mainly composed by acorn and pasture on the hills where cork oaks and holm oaks grow, determines its meat’s excellent qualities. It has a healthy balance between fat and muscle, it is rich in oleic acid and antioxidants, all of which give it a unique and very succulent texture.

Black Pork from the Alentejo Breed

The Iberian Black pork, also called “Alentejano” pork, is a domestic breed that comes from the Mediterranean. This breed’s main characteristics are its adaptability to the land, which is rich in natural resources, namely the vast pastures of Alentejo, with holm oak, aok tree and cork oak.
It also stands out for its black colour and rare fur, as well as the fat it has in its muscle tissue. This provides a unique and juicy texture to the animal’s meat. It is basically fed through free range rearing, allowing the animals to move freely across the lands, thus seeking the available food sources, which are mainly acorn and pasture.

1
Picnic Shoulder
Steaks
2
Leg
Steaks
3
Shoulder
Shoulder Chops
4
Loin
Loin Chops
5
Ribs
Pork Ribs
6
Bacon
Bacon
7
Shank
Shank
8
Trotters, ear, liver and jaws
Offal