Pepperoni from Beira Baixa
Sausage made with selected pork, and seasoned with peppers, garlic, salt and other spices that give it a traditional taste. After filling, curing is done in two stages. The first one goes through the holmwood smokehouse, and then it is subjected to a thermal process, with controlled temperatures and humidity until it is ready to be packaged.
It is packed in a protective atmosphere, and the packages can be: 5Kg, 3Kg, or even vacuum, and the packages can be of one unit (+/- 400 grams), or of halves (+/- 200 grams).
Local fresco e seco