Pork Meat

With warmer weather and long, glorious summer evenings, it is definitely time to be cooking outside

Product sold by the case

Makes the crispiest crackling you've ever tasted. Perfect for that extra special Sunday lunch or Christmas Dinner The excellent quality of our roast suckling pig has four fundamental ingredients in its preparation: Animal quality, natural garlic, animal fat and pepper.

Each pig is raw, cleaned with insides removed, skin-on, head-on, feet-on and ready for you to roast.

Cook before Consuming After opening, store in a refrigerator in an hermetic container and use within 4 days.

Cook before Consuming After opening, store in a refrigerator in an hermetic container and use within 4 days.

Divino presents a novelty, the Mini Cured Ham. A carefully selected pork leg, which after a short period of salting, undergoes prolonged curing in a controlled environment of temperature and relative humidity, never less than 7 months, providing a slow penetration of oleic acid into the muscle fibers, which gives it a unique flavor and aroma. See you at the Christmas table!...

Diced Pork ribs are portioned pork ribs with a large amount of meat. These are Ideal for stews...

Roasted suckling pig, considered by many to be the true and best suckling pig in "Negrais", is a unique taste experience!

Usually, when we talk about suckling pig, we think of recipes with oven-roasted suckling pig. However, piglets can be used in many other ways. Whether its a main dish or as to use as leftovers, suckling pig meat has a wide range of applications. This shredded suckling pig is recommended to prepare delicious sandwiches...

Roasted in a wooden oven and prepared according to a centuries-old family recipe.

Place the tray on the microwave 5min. 900C° et Voila!....enjoy...

Taste the rich and hearty flavors of Limiana Cozido A Portuguesa.. A perfect combination of essentials for the confection of Cozido à Portuguesa .

Dry-cured ham (Presunto) is a Portuguese culinary icon and a pleasure for the taste buds. is dry-aged in the fresh temperature controlled for a minimum of 12 months, and often 15 months.