Wholesale


 This list contains the entire range of products soledo produce.


 

Presunto Soledo Reserva

Acord fed, pure breed Alentejano black pig Presunto.  The Presunto goes through a twelve month curing process in a humidity and temperature controlled chamber, followed by a two years drying process in a natural environment.

 

Presunto Soledo

Pure breed Alentejo black pig Presunto, fed on acorns, complemented with a mixture of ground cereals. The Presunto goes through a twelve month curing process in a humidity and temperature controlled chamber, followed by a two years drying process in a natural environment.

 

Paleta Soledo

Front leg of a pure breed Alentejo black pig, fed on acorns, complemented with a mixture of ground cereals. The Paleta is cured in a controlled environment for three months, and in a natural environment for nine months.

 

Paio Lombo Soledo Reserva

Premium "Paio" made from the finest loins of acord fed, pure breed Alentejo black pigs. The process involves curing the "paio" in a cold chamber for two months followed by three months in a natural environment.

 

Paio Lombo Soledo

"Paio" made from entire loins of pure breed Alentejo black pig, fed on acorns, complemented with a mixture of ground cereals. The Paio Lombo Soledo is cured in cold drying chambers for two months, followed by three months in a natural environment.

 

Paio Soledo

"Paio" made from entire loins of pure breed Alentejo black pig, fed on acorns, complemented with a mixture of ground cereals. Combined inside a natural pig´s tripe in order to better preserve the flavour, it is seasoned using some of the most traditional Portuguese spices such as, sweet pepper, garlic and salt. The curing process takes place in a cold drying chamber for sixty days, followed by a three month period in a natural environment.

 

Linguiça Soledo

"Linguiça", made from entire loins of pure breed Alentejo black pig, fed on acorns, complemented with a mixture of ground cereals. Combined inside a natural pig´s tripe in order to better preserve the flavour, it is seasoned using some of the most traditional Portuguese spices such as, sweet pepper, garlic and salt. The curing process takes place in a cold drying chamber for thirty days, followed by a thirty day period in a natural environment.

 

Toucinho Soledo

"Toucinho", made from entire loins of pure breed Alentejo black pig, fed on acorns, complemented with a mixture of ground cereals. The salt cure takes place in a cold chamber for sixty days, followed by thirty days in a dryer.

 

Presunto Mértola

Presunto, made from the "Durock" breed of pig, fed on a mixture of ground cereals. the presunto is cured for six month in a humidity and temperature controlled chamber, followed by a six months in a natural environment.

 

Paio de Mértola

"Paio" made from the "Durock" breed of pig, fed on a mixture of ground cereals. Combined inside natural and dried cows tripe, it is seasoned with sweet pepper, garlic and salt. The curing process takes place in a cold chamber for sixty days, followed by a further two months in a natural environment.

 

Linguiça de Mértola

"Linguiça", made from the "Durock" breed of pig, fed on a mixture of ground cereals.  Combined inside natural and dried cows tripe, it is seasoned with sweet pepper, garlic and salt. The curing process takes place in a cold chamber for thirty days, followed by a further thirty days in a natural environment.

 

Farinheira de Mértola

The "farinheira" is made from porc, fed on a mixture of ground cereals.  Combined inside natural and dried cows tripe, it is seasoned with sweet pepper, garlic and salt. The curing process takes place in a cold chamber for thirty days, followed by a further thirty days in a natural environment.

 

Linguiça Preta de Mértola

The "Linguiça preta de Mértola" is made from porc, fed on a mixture of ground cereals.  Seasoned with sweet pepper, garlic, salt and porc's blood, it is combined inside natural and dried cows tripe. The curing process takes place in a cold chamber for thirty days, followed by a further thirty days in a natural environment.

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