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Chouriço de Cebola artesanal de Quinta dos Fumeiros, enchidos tradicional de Beira Alta, Portugal
Detalhe da chouriço de cebola de Quinta dos Fumeiros, textura e acabamento feito à mão
Chouriço de Cebola em contexto, peça artesanal da coleção Ra-Ro de Beira Alta
Chouriço de Cebola artesanal de Quinta dos Fumeiros, enchidos tradicional de Beira Alta, Portugal
Detalhe da chouriço de cebola de Quinta dos Fumeiros, textura e acabamento feito à mão
Chouriço de Cebola em contexto, peça artesanal da coleção Ra-Ro de Beira Alta
Chouriço de Cebola artesanal de Quinta dos Fumeiros, enchidos tradicional de Beira Alta, Portugal
Detalhe da chouriço de cebola de Quinta dos Fumeiros, textura e acabamento feito à mão
Chouriço de Cebola em contexto, peça artesanal da coleção Ra-Ro de Beira Alta

Quinta dos Fumeiros

Zwiebel-Chorizo

Ra-Ro-Index
UNGEWÖHNLICH
     
In Portugal zeigen wir Liebe durch Essen. Das war eines der Dinge, die Deolinda von ihrer Mutter Aurora lernte, bevor sie die Rezepte der Köstlichkeiten und das Rezept des Geschäfts erlernte, das in Ponte de Lima (Minho, Portugal) ansässig ist. Sie erbte auch ihre Stärke und Beharrlichkeit. Im Laufe der Jahre machte Deolinda die Quinta dos Fumeiros zu ihrer eigenen und fügte dem Erbe der Familie und der Region eine neue Tradition hinzu: die Innovation.
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Zwiebel-Chorizo

6,40 €
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SABORES CURADOS COM FELICIDADE

Deolinda Campelo herdou o negócio familiar da mãe Aurora, mantendo o cuidado pelos animais e pela terra, enquanto introduz inovação nos processos de cura e fumagem.
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Family Origins

Deolinda Campelo is the second act of a story that began in 1988, when her mother Aurora Miranda do Rego started a small family business breeding pigs with time and care for the animals and the land, the way her ancestors had done for centuries. The meat was smoked with local oak firewood and curated for months, before being sliced and finally tasted.

Taking the Lead

Eleven years later, in 1999, Deolinda became the head of Quinta dos Fumeiros and has honoured her mother by transforming her familiar smokehouse into a distinguishable pearl of Portuguese charcuterie.

Philosophy and Priorities

Still, to this day, flavour is only the second most important thing for Deolinda. Because first, it has always been about people. Deolinda wants her farmers, technicians, family members and neighbours to be happy: she wants to be able to call them “happy people”.

Tradition and Innovation

And if happiness has a taste, it is salted with tradition and innovation. Deolinda and her people carry tradition forward by improving processes, creating new recipes and giving historical flavours a new life. Directly from Ponte de Lima to the world.