Traditional charcuterie



This ancient art dating back some 6,000 years ago, became popular during the Roman Empire, which then was a solution to the preservation of meat. But it is in France in the sixteenth century that one began having an elaborated cuisine with the Charcuterie.

The National Charcuterie is allied to distinctly Portuguese flavours, since the traditional charcuterie is part of the vast traditional Portuguese cuisine, for its intense flavours and aromas, a result of the knowledge inherited over several generations.

The success of the Traditional Portuguese Charcuterie reborns with the transmission of knowledge from old recipes of old lovers of good popular food with the wishes of new generations in applying the technological developments in the oldest manufacturing processes - without ever losing the characteristics of our natural Charcuterie.
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