In Beiras and throughout the Interior of Portugal, pork has always had a very important role in the economy of local communities, where almost all families raised pigs for their livelihood. .
Os porcos eram abatidos no chamado ?dia de matança?, dia de festa este em que se reunia toda a família e principais amigos. Logo nesse dia se iniciava o consumo do mesmo, e se dava inicio á preparação de algumas carnes, do sangue e das tripas, para o fabrico dos enchidos que depois haviam de dar para o resto do ano. Enquanto os homens da Casa eram responsáveis pela desmancha do porco e da salga dos presuntos, as mulheres mais antigas preparavam a carne e condimentos para manualmente prepararem os chouriços, salpicões, morcelas, farinheiras ? e transmitiam seus segredos às novas gerações da família.The pigs were slaughtered in the "days of slaughter"; on this day of celebration all the family and key friends used to gather. That same day one started eating it, and it was the beginning of the preparation of some meat, blood and guts, for the manufacturing of sausages for the rest of the year. While the men of the house were responsible for cutting the pork and salting the hams, the older women were preparing the meat and seasonings to manually prepare the sausages, the salami, the black pudding, and the "farinheiras" ... their secrets were then passed to new generations of the family. p> Our family, originally from Beira Baixa, has always been part of this group of people, keeping the best recipes from generation to generation for the excellent products we are presenting today. p> p>