Fiel Amigo

As early as the 1960’s when Portugal was engaged in wars in its former African
territories. Portugal had mandatory military service which often required the
men to deploy to these war zones. At this time Portugal’s leader was
resolved in fostering Portuguese symbols pride like the Portuguese historical relationship with the sea and therefore supporting the Bacalhau fleets.

It was said that at the time the Portuguese government gave these young men
with mandatory service the option to serve their countries either on
these boats fishing for Bacalhau or in the military where most certainly meant going into a dangerous warzones.


Given those options many preferred the risks and dangers of warfare to the
hazards and difficult conditions of living and working on these boats.

The Portuguese discovered Bacalhau around the 15th century during the age of
exploration and discovery. At this time they provisioned their ships in
preparation for the long voyages with nonperishable food rations. Bacalhau was
integral part source of nourishment on those expeditions.


That led them to attempt curing various other types of fish available along the
Portuguese coast but no other fish preserved as well as Bacalhau.
Then it was that Bacalhau was given the nickname of “Fiel Amigo” or “Faithful
Friend” as it was always available since it would not deteriorate or go bad.
Since it was also inexpensive it quickly became popular in Portugal and the
Portuguese became the biggest consumers of it in the world. It maintains its
central position in Portuguese traditions and cuisine today.

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0.5 LB - Fermin Iberico Salchichon 200gr (Catalonian Style Dry Salami) (IMPORTED)

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0.5 LB - Fermin Iberico Salchichon 200gr (Catalonian Style Dry Salami) (IMPORTED)
Product Details

The subtle combination of spices, the perfect combination of noble pork meats that transmit smoothness and texture in mouth. And, above all, due to the perfect balance between all its aromas: fresh and sophisticated, ephemeral and persistent, turning the experience of tasting it into a pleasure overflowing with hues and nuances.

Salchichon de Vic (Catalonian Style Dry Salami)

Sausage prepared with select meat from (black Iberico) pigs, salt and black pepper, following the traditional production process in the Catalonian area of Plana de Vic, with a minimum curing time of 45 days.
With minced pork, salt and black pepper are added.