Puro Alentejano Iberian
Cuts
1- cheeks
2 -jowls
3 -Shoulder collar
4- Presa over Shoulder
5 - shoulder
6- Lagartinhos rib loin strip
7 - Pluma lower loin
8- Abanico rib cover
9- Secretos
10-Tenderloin
11- Ribs
12 -belly
13-Loin
14 Ham
Puro Alentejano Iberian
- It is characterized by having short, thin and sparse bristles on the surface of the body. Thin, black skin. Morphologically, it has a head well proportioned to the development of the body, with a slightly pronounced fronto-nasal angle, medium-sized ears, directed almost horizontally forward or slightly drooping, but without making it difficult to see when grazing. Pronounced jowls, especially in fattening animals, with a proportionately developed abdomen, generally drooping, especially in finished (fattening) animals.
Puro Alentejano Brand certification Logo
What is a certification?
. The label logo guarantees that your favorite pork " Puro Alentejano" and pork products are produced, processed, and packaged in a specific standard and according to traditional under our breed association supervision.
Certified Brands
Don Rodrigo is the first person certified to raise 100 percent Pure Alentejano Iberian hogs from Portuguese bloodlines outside of Portugal—and he’s doing it on a farm in Wantage, in Sussex County, New jersey USA
Don Rodrigo, 39, is no novice. He grew up on his family’s pig farm in central Portugal, began his training as a butcher at age eight and mastered charcuterie in Barcelona .
Proudly born ,raised and cured in New jersey farmland's
Certified Stores
PURO ALENTEJANO CERTIFIED
Central Market (HEB)
The first store chain in the America to Sale
Puro Alentejano Certified
"The most meltingly tender pork comes to us from purebred Iberian pigs with traceable origins to the Alentejo region of Portugal that are now being raised in New Jersey. These prized pigs are renowned for being the best marbled pork in the world. Many compare its fine marbling and umami-packed flavor with A5 Wagyu beef. Making Exclusive in Texas debut at Central Market, try cuts like Skirt Steak, Coppa, and Presa. " DON RODRIGO "Rodrigo grew up on his family’s ibérico pig farm in central Portugal, began his training as a butcher at age eight and mastered charcuterie at 20. "