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Produtos | Catálogo
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The Dry-cured Sausages
Besides its famous dry-cured hams, Manteigaria Silva also has an impressive assortment of dry-cured sausages and cold meats such as “copita”, “paiolas”, “paios”, “painhos”, “alheiras”, Portuguese black pudding, “mouras”, Portuguese chorizos, “linguiças”, and “salpicões”.
These specialties are a must on any Portuguese table. They come from different parts of the country and they are a testament to very rich territory, with diverse landscapes and centuries of gastronomic tradition. Each sausage type has its own history, its distinctive flavour and its particular use. Common to all products, of course, is quality.
“To prevent the “farinheira” sausage from tearing during the cooking process, soften it under warm water and flatten the content until it fills the hollow spaces at the ends. After that, cook it normally, boiling it of frying it. Works every time.”
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The Salt Cod
All of Manteigaria Silva’s salt cod is fished in the Atlantic Ocean. While on board, it is individually cut open and immediately subject to the Portuguese traditional curing with authentic sea salt, without any additives or preservatives. Manteigaria Silva’s salt cod is currently fished in Icelandic waters, in a sustainable way, and is rigorously inspected before it reaches the store. The supplier sets aside the best lots for Manteigaria Silva, that makes sure that this classic is never absent from its customers tables, especially at Christmas time.
At Manteigaria Silva you’ll find several varieties of top quality salt cod, depending on weight and curing times. The minimum curing time is 6 months, and there are some special batches such as the unique vintage cod, with 20 months of salt curing. To cure it evenly, the salt cod is turned on its back daily. All of these processes guarantee that the fish maintains its texture, its taste and its nutritional value.
At the store, the service is 100% personalized: the salt cod is sold by weight, it is manually cut in front of the customer, and the carefully wrapped in paper, a custom that is both ancient and eco-friendly.
“The salt cod must be soaked in lots of fresh water. The water must be changed once or twice a day until it is no longer salty. When boiling the rehydrated fish, put it in a pan with cold water, turn the heat on, bring to a boil, and then remove from heat, cover with a lid, and let it finish cooking for 15 to 20 minutes. Drain and serve immediately.”
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The Dry-cured Hams
Manteigaria Silva only works with the best dry-cured hams. Year-round, a special attention is paid when choosing the best pieces to sell in the following seasons: always the most excellent pigs, usually the leaders of the rods, who are the first to feed themselves.
There is also great care regarding the boning process. Each dry-cured ham is handled in the best way: Manteigaria Silva does not buy dry-cured hams already boned, it does all of the boning manually, and even has an employee with only that particular job. The boning is integral, without undoing the piece, and the technique is applied to dry-cured hams with different curing times. Dry-curing the hams with the bone guarantees that the meat retains more flavour.
In addition to making the selection, the artisanal boning and the specialized pressing, the Manteigaria Silva team also provides a unique service at the time of purchase. The store has a Berkel slicer, a classic, which can slice dry-cured ham so thin to the point of being transparent. This machine, manually operated, does not heat the product while cutting it, respecting its integrity. Thus, when savouring the dry-cured ham, you enjoy it freshly sliced, in its natural state and at the peak of its flavour.
In all, Manteigaria Silva sells about 2 tons of dry-cured ham per month. From these, some deserve a special mention: the Paleta (24 months of curing), the Bolota (acorn-fed; 40 months of curing; it melts on the tongue as soon as you savour it), the Reserve (24 months of curing), and the Vintage (60 months of curing; a unique project, which only produces 20 dry-cured hams per year, sold exclusive to this shop). There is also the Bísaro (chestnut-fed), the Trás-os-Montes dry-cured ham (36 months of curing), the one from Chaves (smoked, with a curing of 20 months), and the Grande Reserva (15 months of curing), of top quality.
“If you have a whole dry-cured ham, start by cutting a layer of fat. Whenever you cut a slice, cover the ham with this layer. This will act as a «lid», retaining the natural moisture of the whole piece. This way, the dry-cured ham won’t dry out.”
