My life was farming, getting up at 3 am to milk cows. I didn't like it, I was tired. Then, one day I told my parents: 'I'm going to end this'. "The epiphany of Fernando Borralho, now 59 years old, made him, more than three decades ago, acquire an old sausage shop in the center of Estremoz that he completely remodeled.
Rua do Almeida
7100-535 Estremoz
How to get there
+351 268 322 083
Introduced by
Michele Marques e Ruben Trindade, Mercearia Gadanha
Texto de Tiago Pais
Fotografias de Tiago Pais
“My life was farming, getting up at 3 am to milk cows. I didn't like it, I was tired. Then, one day I told my parents: 'I'm going to end this'. "The epiphany of Fernando Borralho, now 59 years old, made him, more than three decades ago, acquire an old sausage shop in the center of Estremoz that he completely remodeled.
"At that time, the EEC obliged: either remodeled or closed it. I didn't know, the owner handed me the hot potato", he recalls. He transformed the stall, as he describes it, into the dignified and clean facilities where he daily produces the sausages packaged with his nickname and sold in the family butchery, right next door, along with the Alentejo pork that serves as raw material, among others.
But it is the charcuterie portfolio that commands respect. And it opens the appetite of those who visit the production line: black and white farinheira, black pudding, and so many types of sausages. "Everything fresh, everything natural. Yes, because making with additives anyone can do it", he provokes. Even the red pepper paste is a homemade recipe. Proudly, our host gives us to try one of his creations, not without first notifying: “This is like finding a wallet, before opening it you don't know what you have.” But here, everything is good.
