Cart
0
Ra-Ro Journal
Rare Stories
Stories, news and behind the scenes of Portuguese craft. What’s happening in the workshops, at the fairs and at Ra-Ro.
Portuguese smoked pork belly (barriga fumada): what it is, how to cook it and where to buy it
Barriga fumada is Portuguese pork belly, layered with meat and fat, cured and smoked. How it differs from lard and bacon, how to cook it and where to buy it.
Read article
Minho fumeiro: what it is, how it is made and which smoked sausages to try
Minho fumeiro is pork meat and sausages cured over wood smoke, the way northern Portuguese households have always done it. How it is made, what to try and how to serve it.
Read article
Trás-os-Montes: a travel guide to Portugal's north-east, from the caretos to the Wine of the Dead
A guide to north-east Portugal: what to see in Trás-os-Montes, the caretos festivals, the smokehouse tradition and the crafts and flavours worth bringing home.
Read article
Cachaço with Senra Cheese: two Minho delicacies that became one
At Quinta dos Fumeiros, in Ponte de Lima, Deolinda united smoked pork cachaço with Senra cheese: meat and cheese from the same pastures, a rare novelty from the Minho.
Read article
Turkey Presunto: the Ponte de Lima smokehouse that reinvents tradition
At Quinta dos Fumeiros, in Ponte de Lima, Deolinda applies Minho curing and smoking to legs of turkey, creating a lighter presunto with a distinctive character.
Read article
-10%Rare Combinations
November Selection
