Slide item 1

Certification and screening of the production

The certification of the products is done according to the norms of protected origin DOP. A private commission consisting of specialists, appointed by the general directorate for rural development working with veterinaries from the Health Department of the Agricultural Ministery guarantee the natural production system. The name CARNE DE PORCO ALENTEJANO stands for meat from pigs of the Alentejano breed, butchered between their 18th to 24th month, registered in the Portuguese pedigree book for pigs, section Alentejano breed, or the birth registry book, and it guarantees that the animals were bred, raised and butchered according to the conditions described in the rules for this breed.

Characteristics of the carcass:
The term «Carne de Porco Alentejano» can only be used for carcasses, half carcasses or parts thereof that fulfill the following conditions:

  • Minimum weight of the carcass - 50 Kg
  • Maximum weight of the carcass - 120 Kg
  • Characteristics of the fat - shiny, firm, white, not wet
  • sensory characteristics of the meat - colour between light and deep rose colour, fine fibres, very tasty and succulent
  • medium pH of the meat until 24 hours after butchering: between  5,7 and 6.

Production Systems:
Allowed are extensive and semi-extensive systems. Free-range is obligatory with a density of less than one adult animal per hectar grove with at least 20 fully grown cork or holm oaks per hectare. Using the DOP- designation «Carne de Porco Alentejano» means the meat must be produced according to the conditions of the relevant rules. The DOP- designation «Carne de Porco Alentejano» can only be used by breeders  explicitly permitted by the breeders´ association of the black Alentejano pig ACPA who undertake to obey the relevant rules and who subject themselves to the AGRICERT-controles (certification of food products Ltd.) of the private controlling organ OPC.

Change your language: