Located in the southern half of the country, Alentejo is one of Portugal’s most important agricultural regions, known for producing olive oil, wine, and livestock—especially Iberian black pigs.
With its Mediterranean climate, wide skies, cork oak forests, and sunbaked plains, the region offers ideal conditions for extensive, ethical farming. Generations of families have worked this land and prioritize quality over quantity.The Iberian black pigs raised here roam freely through montado woodlands—cork oak groves unique to the Iberian Peninsula—where they forage on acorns, roots, and wild herbs. Their natural diet and slow growth are what give the meat its distinctive depth of flavor, generous marbling, and buttery texture. It's not just about taste—it's about texture, aroma, and the unmistakable richness that comes from a life outdoors.
These aren’t industrial farms. Many of them are small-scale, family-run operations passed down through generations. The farmers understand their animals, the land, and the trees that feed them. The result is a product that’s tied directly to the landscape.Alentejo’s black pig products from fresh cuts to cured presunto remain rooted in tradition.It’s a reflection of craftsmanship, care, and culture.
A story told in flavor.
