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Bísaro is Portuguese company specialized on bísaro pig products
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Bísaro – the meat products plant are just one of the units comprising the A Montesinho group. As the name itself states, it is specialized in traditional smokery and other meat produtcs. Bísaro is located in Gimonde, a village 4 kms away from Bragança, in the middle of the Montesinho Natural Park. Founded in 1998, the brand has its quality system certified since 2005. Producing exceptional quality, its main objective is to promote traditional smokery from the Trás-os-Montes region. Product lines: Bísaro is certified accordin to NP EN ISO 9001: 2008 and NP EN ISO 22000:2005.
www.bisaro.pt
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Everything starts with the raw materials. The quality of the Bísaro pig is widely renowned. This local breed has unique qualities regarding the meat. Its exquisite flavor is due to the balanced percentage of lean and fat. These features are a characteristic of the breed itself, but they also come from the food given to the animals. Because we are aware of that we found the right place to grow these pigs. This breed finds itself at home in an open-air farm – belonging to the owner’s family – a property located in Castro Vicente, in the region of Mogadouro, where a colder climate mixes with a warmer region. The fact that they run in the wild is good for their muscles and helps them grow healthy. There you can find springs whose water is conducted to several drinking spots, where animals can drink whenever they want. There is also a brook with all year round running water where they bathe as they wish. This is also the place where the mapping of the best animals is made. The food is selected from the best cereals and other natural products. As such there is no surprise that you this is the place where one can find the best animals and the best meat.
www.bisaro.pt
www.bisaro.pt
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PRODUCTS I BRED BISARO PIG
www.bisaro.pt
PRODUCTS I BRED BISARO PIG
Ham Pork Bísaro 24 Months Healing
Shoulder Pork Bísaro 18 months
Cure for 24 months
Fed with Chestnuts
Cure for 18 months
Fed with Chestnuts
www.bisaro.pt
PRODUCTS I BRED BISARO PIG
Neck Sausage Bísaro Pork
Big Sausage With Big Meat Pieces Bísaro Pork
Fed with Chestnuts
Cure for 5 months
Fed with Chestnuts
Cure for 5 months
www.bisaro.pt
PRODUCTS I BRED BISARO PIG
Big Sausage Bísaro Pork
Loin Sausage Bísaro Pork
Fed with Chestnuts
Fed with Chestnuts
Cure for 5 months
Cure for 5 months
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PRODUCTS I BRED BISARO PIG | MEAT
Loin Bísaro Pork
“Presa” Bísaro Pork
Plumas Bísaro Pork “Secretos” Bísaro Pork
Rib Bísaro Pork
Tenderloin Bísaro Pork
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www.bisaro.pt
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“Alheira de Vinhais I.G.P.” “Butelo de Vinhais I.G.P.”
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“Chouriça Doce de Vinhais I.G.P.”
Big Sausage With Big Meat Pieces Vinhais I.G.P. “Chouriça de Vinhais I.G.P.”
“Azedo de Vinhais I.G.P.”
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PRODUCTS | LINE BÍSARO TRADITIONAL
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“A L HE IRAS ”
Sausage made with boiled and shredded pork and chicken meat, and bread, interspersed with the stuffed pork fat, seasoned with olive oil, salt, bay leaves, garlic and chilli. This smoked sausage is cured by wood smoke. It should preferably be consumed grilled or baked in the oven, accompanied with potatoes and vegetables.
“Alheira “Bísaro Traditional “Alheira de Caça” Garlic Game Sausage
“Alheira de Javali” Alheira of wild boar
PRODUCTS | LINE BÍSARO TRADITIONAL
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“Butelo” Bísaro Traditional
“Chouriça” Bísaro Traditional
Big Sausage With Big Meat Pieces
PRODUCTS | LINE BÍSARO TRADITIONAL
“Chouriço Picante” Subcutaneous salted
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Ham “Bísaro Traditional” 18 months -
on the bone
Ham “Bísaro Traditional” 18 months -
deboned
PRODUCTS | LINE BÍSARO TRADITIONAL
Ham Bred Bisaro Pork 24 MC Ham Bred Bisaro Pork 24 MC half
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“Alheira” Fried Ingredients: 1 Alheira; 3 Tablespoons of lard of Bísaro pork How to make it: Put a frying pan on low heat with lard, when it is melted, put up the alheira and watch. When is getting toasted, turning carefully so as not to burst. When it is toast on both sides put in a plate followed by potatoes and sprouts
cooked.
“Azedos” With Sprouts Ingredients: Azedo;Potatos; sprouts; olive oil; salt How to make it: Take a pan on The stove with water and boil. Put the Azedo inside the pan and let cook for 4 minutes.Remove the azedo from the water and take it to roast or over coals electric grill. In the same water who the azedo baked put the potatoes and cook. Separately, boil the sprouts put olive oil and salt and cook. Then
arrange on a platter and bring everyting to yhe table.
GASTRONOMIC SUGGESTIONS I BÍSARO SALSICHARIA TRADICIONAL
www.bisaro.pt
www.bisaro.pt
PT TTR – 608
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CT/FA/01v2.0
GPS: 41.802507, -6.697192
FOLLOW US!
Street Coronel Álvaro Cepeda n.º1 Gimonde 5300 - 553 Bragança Portugal Telefone. +351 273 302 510 Fax. +351 273 302 511 [email protected] www.bisaro.pt
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CONTACTS I BÍSARO SALSICHARIA TRADICIONAL
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