Porco Saloio

For ten years, João José Santos, a zootechnical engineer, left “marinating” the idea of ​​implementing a personal project in Benedita, a parish in the municipality of Alcobaça, with the Porco Malhado de Alcobaça. At the same time, this indigenous breed that, until the 2000s, was on the verge of disappearing, begins to conquer ground in Cistercian lands.

In 2017, he experiments raising pigs of this indigenous breed. "They were already raised outdoors, to do something later." He met the conditions to move forward with his dream - “in practice, I was doing a trial” - and, between April and June 2019, he created his company, Porco Saloio. The first batch comprises 18 animals.

But why this name? “Because ‘saloio’ has to do with the Western region and because it has a “countryside” connotation, very much connected to the traditional and I’m replicating what was done in the past, without neglecting what is required in terms of security.” For example, the feeding of the pigs from Porco Saloio is based on fruit. “What we use are the leftover fruit from the Alcobaça apple.”There is, therefore, an active role in fighting food waste by this company. Besides, "animals are raised outdoors". In other words, the maternity hospital is in the neighbouring municipality of Lourinhã. After two months, the pigs are weaned and sent to two plots in Alcobaça, where they remain for six months. When they are eight months old, the animals are slaughtered at the slaughterhouse in Alguber, in the municipality of Cadaval.

Initially, it was João José Santos who sold the pieces, but since November 2020, it’s made by Talho das Manas, an establishment located in Ponte do Rol, in Torres Vedras. “The choice of Talho das Manas had to do with the fact that they share the same philosophy and bring added value to the product” through the delivery of pieces of the pigs in Alenquer, Arruda dos Vinhos and in Greater Lisbon, as well as the south bank of the Tagus River.

How do you describe meat? “It has a unique flavour and texture. Feeding the animals gives this difference in taste and fat, which is also different and healthier.” João José Santos reinforces the importance of the breed Malhado de Alcobaça as a local variety and the need for its recognition, leaving the message that there is room to replicate this “homemade” production method and done with due transparency in this “West made of pig and soul”, as the slogan of his Porco Saloio.