In this regional kitchen, there are produced smoked meats and selled on the markets. Meats are prepared with the best Bísaro pig pieces. The certified kitchen allows him to participate on the biggest Merket of Vinhais.
Regional producer of smokehouse with a regional cuisine for over 10 years. Lucinda Pires, participates on the markets that allows direct sales of hand made products. Smoked sausages made the traditional way, with condiments and meat produced in the region.
Producer of smoked sausages, prepared from indigenous breeds of the region, fed natural-based products, which makes a juicy and with top quality meat. This producer participates in markets and sells regional products directly.
In this regional kitchen, this producer can make up to three thousand kilos of pork, equivalent to about 20 bísaro pigs. Bisaro Pigs Breeder subsequently transforms the tasty meat in traditional smoke sausages.