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What is an Iberian Black Pig?
Tradition is important in the Portuguese cuisine, especially when it comes to porco preto. According to the local Iberian black pig farmers, this is the only way to keep the traditional flavours alive. Producing a dry-cured black Iberian pork ham like the ones hanging from the ceiling in the Loja de Porco Preto in Monchique takes about two years. First, a year is needed to patiently raise a little black Iberian piglet into a beast of over kilos. Then, after butchering, sorry pig , the back leg lies completely covered in Portuguese sea salt for about three months and is hung in a cold room to dry for another eight months. It is, however, worth the wait. All meat comes from their farm, located high in the hills that surround Monchique. There, the Duarte family has been raising the precious black pigs for 20 years now. When driving up the hills the pigs can already be smelled — and heard — from a distance.
I am a fan of "Alentejo"'s food and a fan of "Porco Preto" iberian black pork. My favority dish is "migas alentejanas com carne de alguidar", the ones served here were very good. We also tried the "mista de carnes de porco preto", very good The food was simple it so tasty and the service was excellent. Lovely service, great flavour and local meat food with a lot of locals if you dine late enough
If not already on your list of top things to do in Portugal, one definite must do is treating yourself to some delicious black pork from Portugal: Porco Preto. This melt-in-your-mouth pork of the unique Iberian black pig is some of the best pork you will have in your life! But, you actually have no idea where it comes from and why it is so delicious.