Food

We are faced with a wine-based drink where the fruity aromas of peach and apple predominate, as well as citrus notes such as lemon, lime and orange. We supplemented with a very soft and delicate spice note given to it by cinnamon. The presence of natural citrus juices balances the natural sweetness of this slightly sparkling drink.

Bacalhau - salted, dried codfish - is Portugal’s beloved national dish. Caught in the North Atlantic seas off the coast of Norway and Iceland and dehydrated using age old methods. Sold Whole and will be cut according to the diagram

Cider vinegar is a product with numerous health benefits that is made from the cider that comes from apples. The apple itself is a kind of fruit with lots of health benefits.

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.

Featuring cider vinegar and apple juice, it has a distinct taste with characteristic sourness and slight notes of sweetness. Its gorgeous sticky texture and appetizing color will enhance the taste and look of various dishes including salads, meat, and fish.

Each pig is raw, cleaned with insides removed, skin-on, head-on, feet-on and ready for you to roast. It Feeds up to 12 People. The ideal temperature for roasting a suckling pig in a wood-fired oven is 320ºC to 350ºC – this is the ideal temperature for roasting suckling pig in a wood-fired oven and it takes between 2 and a half to 3 hours to cook. If you don't have a wood-fired oven at home and want to try it in an electric oven, that's no problem, it's also possible! Although different from a wood-fired oven, an electric oven at the ideal temperature for roasting suckling pig also allows you to get a crispy suckling pig. The oven temperature for roasting suckling pig at home should start at 220ºC so that the suckling pig gets that characteristic golden color. After 20 to 30 minutes, the temperature should drop to 200ºC to allow the suckling pig to cook slowly and not burn.