At the easternmost tip of the Serra do Caldeirão, in Alcoutim, brothers Manuel and Rui Jerónimo continue a family legacy with Feito no Zambujal. Here, the raising of Alentejo pigs follows a traditional process based on respect: the animals grow freely, fed with cereals, vegetables, and acorns, until they reach 18 months.
The butchering and production of cured meats take place in the factory built on the hill, where tradition sets the pace. Chorizos, cured meats, and hams are slowly cured with time and patience, using natural ingredients like Castro Marim salt, homemade pepper paste, and smoke from juniper and holm oak, which gives them a unique flavour.
Between the fields and the smokehouse, a few kilometres from Octant Praia Verde, Feito no Zambujal preserves ancient knowledge and carries with it the taste of doing things the old way.
