Loja histórica
Especializada em produtos
Portugueses
Queijos, enchidos e bacalhaus
exclusivos
e saborosos
Porcos
Seleccionados
Líderes das varas
Centenas de queijos
repousam
em prateleiras de madeira
Serviços personalizados,
tudo é cortado e embalado
no momento
Vinhos e Licores
para degustar com queijo
e presuntos da casa
Bacalhau escalado e com
cura tradicional
portuguesa
Produtos | Catálogo
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Canned Goods
Manteigaria Silva has more than 100 different canned goods, from 22 well-established producers in Portugal. Among them, you will find “ventresca” and tuna fillets, sardines, “petinga”, mackerel, horse mackerel, swordfish, octopus, squid, cockles, mussels, and much more.
Whether in tomato sauce, olive oil, spicy sauce or in any other sauce or syrup, the most important criterion is quality. Manteigaria Silva always tests a sample of each batch before putting it for sale, making sure that the customer only gets the best.
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- Category: Produtos | Catálogo
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The Nuts and the Dried Fruits
Dried fruits and nuts sold in bulk are part of Manteigaria Silva’s legacy, from almonds and Portuguese pine nuts sold in large quantities for making the traditional “bolo-rei”, or prunes and dried apricots sold in small paper containers to take away for when you go on a picnic, here you will find a bit of everything. From walnuts to cashews and confectionaries with and without chocolate, the array catches the eye of people of all ages and appetites.
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The Wines and the Spirits
The best cheeses and meats have to be paired with the best wines and spirits. In the 1980s, this gourmet grocery store sold mainly “vinho verde” (young wine) and Port. Today the range has widened and the Manteigaria Silva’s wine cellar includes the best Ports and Madeiras, the cherry liqueur emblematic of Lisbon’s Rossio, several other liqueurs, and a selection of red, white, and rosé wines, very sought-after by Portuguese customers and also by foreigners.
In 2014, partnering with the eminent winemaker Dirk Niepoort, Manteigaria Silva developed a range of blended wines under its own name: red and wine wines aged for 12 months in wood barrels, and also a “Reserva”, a special edition with 18 months of maturing. These Douro region wines, exclusive of Manteigaria Silva shops, are ideal to pair with the cheeses and the cold cuts, and also at the dinner table, alongside a nice cod loin.
These are soft and warm wines – typical of the grapes cultivated on the terraces of the Douro Valley wine region – and their bottles have a twist: the label works as slate, it is possible to write on it, turning it into a very unique gift.
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The Cheeses
Over several decades Manteigaria Silva has specialized in dairy products, working with the best suppliers from all regions of the country, including the islands. Here you will find a wide selection of dry, buttery, matured, and fresh cheeses – a very complete array of what Portuguese cheese masters do best.
In the case of Serra da Estrela cheese – sheep milk cheese PDO –, Manteigaria Silva does its own ripening. The process is entirely manual, involving daily turning upside down hundreds of individual cheeses resting on wooden shelves. Manteigaria Silva only works with the best producers, annually selecting 4 to 5 tons of fresh cheese, when they are at their peak: during winter time. This allows Manteigaria Silva to control the conditions and to ensure the best and the most constant quality throughout the year. Producing a good batch of cheeses is like producing a good batch of wines: it takes a lot of know-how to get the wow.
Alongside the famous Serra da Estrela cheese by Manteigaria Silva, made solely from the milk of certified Bordaleira breed sheep and sold with different ripening stages, there are other varieties, such as vintage Odemira goat cheese (Manteigaria Silva is the only shop selling it in Lisbon), the Azeitão cheese, cheese from São Jorge island in the Azores, also with several maturations available, the Nisa cheese, the mountain goat cheese, Terrincho cheese (PDO) from Trás-os-Montes region, Idanha-a-Nova cheese, among many others.
“The cheese must be kept in the cold while it is not being consumed. However, to be enjoyed at its best, the cheese should be savoured at room temperature. Don’t be afraid to try the sweetest cheeses along with thinly sliced dry-cured ham, and the more spicy cheeses with dehydrated fruits, as the contrast will make flavours and textures stand out. (Also, bread, wine, and good company are definitely a plus.)”
