Catalogue. -Wines Dão Douro Alentejo -Olive Oil -Cheeses -Charcuterie

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2 Catalogue -Wines Dão Douro Alentejo -Olive Oil -Cheeses -Charcuterie

3 WINES

4 DÃO

5 QUINTA DO SERRADO RED Region Dão Grapes Touriga Nacional 30%, Tinta Roriz 25%, Alfrocheiro 20%, Jaen 25% Winemaking Winemaking occurs from the selection of grapes created in Quinta do Serrado. All the grapes were harvested by hand, after they are closely monitored at the cellar, where a grape selection is made. Sensory Analysis Color Ruby Aroma Intense with wild berries notes. Alcohol: 14% Total Acidity (tartic g): 5.28 ph: 3.68 Consumption - 16º/18º Aging Potential 2 to 5 years Recomended Dishes - Roasted meats and dishes of strong taste Awards It was introduced in competitions

6 QUINTA DO SERRADO WHITE Region Dão Grapes Bical 30%, Encruzado 30%, Malvasia-fina 25%, Cerceal Branco 15% Winemaking Winemaking occurs from the selection of grapes created in Quinta do Serrado. All the grapes were harvested by hand at the exact moment of ripness and fermented in stainless steel vat at 16º. Sensory Analisys Color Yellow Pale Citrine. Aroma Delicate and fruity palate of citrus fruits. Alcohol: 12.4% Total Acidity (tartic g): 8.60 ph: 3.01 Consumption - 6º/8º Aging Potential 1 to 2 years Recomended Dishes All kind of fish dishes, White meats and salads. Awards It was introduced in competitions

7 QUINTA DO SERRADO ROSÉ Region Dão Grapes Touriga Nacional 100% Winemaking Winemaking occurs from the selection of grapes created in Quinta do Serrado. All the grapes were harvested by hand at the exact moment of ripness and fermented in stainless steel vat at 16º. Sensory Analisys Color Partridge eye. Aroma Intense strawberry and cherry notes. Alcohol: 12.5% Total Acidity (tartic g): 8.60 ph:2.99 Consumption - 6º/8º Aging Potential 1 to 2 years Recomended Dishes Appetizers, salads and seafood. Awards It was introduced in competitions

8 DOURO

9 DUVALLEY RED Region Douro Grapes Touriga Nacional 40%, Tinta Roriz 25% e Touriga-Franca 35% Winemaking Winemaking occurs from the selection of grapes created in Quinta das Braceiras, Quinta Vale do Viso e Quinta do Fundo da Vila. All the grapes were harvested by hand, after they are closely monitored at the cellar, where a grape selection is made. Sensory Analisys Color Purple opaque Aroma Elegant notes of red berries and plums. Alcohol: 14.4% Total Acidity (tartic g): 4.10 ph:3.75 Consume - 16º/18º Ageing Potential 3 to 6 years Recomended Dishes Red meats, soft cheeses (ex.mountain Cheese) and black pork smoked ham (ex.jamón Ibérico) Awards It was introduced in competitions

10 DUVALLEY RESERVE RED Region Douro Grapes Touriga Nacional 40%, Tinta Roriz 25% e Touriga-Franca 35% Winemaking Winemaking occurs from the selection of grapes created in Quinta das Braceiras. All the grapes were harvested by hand, after they are closely monitored at the cellar, where a grape selection is made. The grapes, harvested in excellent terroirs, led to the mixture of these three varieties which after 9 months in French oak barrels they pass through a filtering process before bottling. Sensory Analisys Color Rubi. Aroma Attractive, with ripe fuit, warm notes but very attractive, Alcohol: 14.57% Total Acidity (tartic g): 4.3 ph:3.63 Consumption - 16º/18º Aging Potential 4 to 8 years Recomended Dishes Red meat, game meat, soft cheeses (ex.mountain Cheese), black pork smoked ham (ex.jamón Ibérico) and charcuterie products. Awards Gold Medal Concours Mondial de Bruxelles 2014; The Grand Gold Medal Concours Mondial de Bruxelles 2013; Best Wine Trophy - Councours Mondial de Bruxelles 2013; Bronze Medal International Wine Challenge 2013; Silver Medal International Wine Challenge 2012.

11 CARPA RED Region Douro Grapes Touriga Nacional 15%, Tinta Roriz 50%, Touriga-Franca 15%, Tinta Barroca 15% Winemaking Winemaking occurs from grapes created in Cima-Corgo. The harvested occured between the 3rd and the 4rd week of september in fermentation vats of 12 Ton with temperature control, all varieties were vinified separately, the fermentation took 10 days in vats, after followed by 5 days of maceration, after this time the wines are stored in small volume tanks. The Wine spends 9 months in oak barrels. Sensory Analisys Color Rubi red color Aroma Floral notes and hints of red fruit jams Alcohol: 13.42% Total Acidity (tartic g): 4.70 ph:3.91 Consumption - 14º/16º Aging Potential 4 to 5 years Recomended Dishes White meat dishes, game meat and pasta. Awards It was not yet introduced in competitions.

12 CARPA - WHITE Region Douro Grapes Viosoinho 60%, Gouveio 20%, Moscatel Galego Branco 20% Winemaking Winemaking occurs from grapes created in Cima-Corgo. The harvested occured between the 1sd and the 2sd week of september. The grapes destemmed and go directly to a pneumatic press, were are gentile crushed, the must is decanted for 24 hours by cold, the alcoholic fermentation its made on a stainless steel vat. After the alcoholic fermentation the wine is aged for 3 months in bottled before released. Sensory Analisys Color Citrus color with greenish tone Aroma Very fruity, very well integrated with mineral notes and vegetables nuances Alcohol: 13.06% Total Acidity (tartic g): 5.40 ph:3.33 Consumption - 10º/12º Aging Potential 1 to 2 years Recomended Dishes White meat dishes, fish dishes, seafood, pasta and salads Awards It was not yet introduced in competitions

13 CARPA RESERVE RED Region Douro Grapes Touriga Nacional 40%, Tinta Roriz 50%, Touriga-Franca 10% Winemaking Winemaking occurs from grapes created in Cima-Corgo. The harvested occured between the 3rd and the 4rd week of september in fermentation vats of 12 Ton with temperature control, all varieties were vinified separately, the fermentation took 10 days in vats, then it followed 5 days of maceration, after this time the wines were stored in small volume tanks. The Wine was aged for 12 months in French Oak Barrels. Sensory Analisys Color Ruby red color Aroma Intense and complex, dominated by red fruits (cassis and strawberries) and black fruits Alcohol: 14.55% Total Acidity (tartic g): 5.25 ph:3.83 Consumption - 14º/16º Aging Potential 5 to 10 years Recomended Dishes Red meat, game meats and intense cheeses Awards It was not yet introduced in competitions

14 ALENTEJO

15 HERDADE DAS ALBERNOAS RED Region Alentejo Grapes Aragonez 60%, Trincadeira 20%, Castelão 20% Winemaking Winemaking occurs from grapes created in Herdade Paço do Conde. The Wine was aged for 10 months in stainless steel tank and 2 months in bottle. Sensory Analisys Color Ruby red color Aroma Red fruits and plums notes Alcohol: 13.5% Total Acidity (tartic g): 4.9 ph:3.76 Consumption - 14º/16º Aging Potential 2 to 5 years Recomended Dishes Red meat, game meats and intense cheese or charcuterie. Awards Award of best price in Revista de Vinhos 2005; Awarded with 86 points on Wine Enthusiast

16 HERDADE DAS ALBERNOAS WHITE Region Alentejo Grapes Antão Vaz 60%, Arinto 40% Winemaking Winemaking occurs from grapes created in Herdade Paço do Conde. The Wine was aged in stainless steel tank and 1 months in bottle. Sensory Analisys Color Citrus Aroma Very fruity, very well integrated with mineral notes and vegetables nuances Alcohol: 12.5% Total Acidity (tartic g): 5.3 ph:3.40 Consumption - 4º/6º Aging Potential 2 to 4 years Recomended Dishes Fish dishes, seafood, salads and pasta. Awards It was not yet introduced in competitions

17 HERDADE PAÇO DO CONDE RED Region Alentejo Grapes Aragonez 40%, Trincadeira 40%, Alicante Bouschet 10%, Touriga Nacional 10% Winemaking Winemaking occurs from grapes created in Herdade Paço do Conde. The Wine was aged for 3 months in french and american oak barrels. Sensory Analisys Color Garnet color Aroma Black cherry and delicate wild flavours Alcohol: 14% Total Acidity (tartic g): 5.3 ph:3.70 Consumption - 14º/16º Aging Potential 2 to 5 years Recomended Dishes Red meat, game meat, soft cheeses (ex.mountain Cheese), black pork smoked ham (ex.jamón Ibérico) and charcuterie products Awards Gold Medal Mundus Vinis 2012; Silver Medal in Concours Mondial de Bruxelles 2011; Awarded with 88 points on Wine Enthusiast.

18 HERDADE PAÇO DO CONDE WHITE Region Alentejo Grapes Antão Vaz 80%, Arinto 20% Winemaking Winemaking occurs from grapes created in Herdade Paço do Conde. The Wine was aged in stainless steel tank and 1 months in bottle. Sensory Analisys Color Citrine Aroma Ripe fruit (pear and peach) Alcohol: 12.5% Total Acidity (tartic g): 5.2 ph:3.41 Consumption - 4º/6º Aging Potential 2 to 4 years Recomended Dishes Fish dishes, seafood, salads and pasta. Awards 1st Award in III Concurso de Vinhos Engarrafados do Alentejo 2005 ; Silver Medal in III Concurso de Vinhos do Baixo Alentejo.

19 HERDADE PAÇO DO CONDE - ROSÉ Region Alentejo Grapes Aragonez 70%, Touriga Nacional 30% Winemaking Winemaking occurs from grapes created in Herdade Paço do Conde. The Wine was aged in stainless steel tank and 1 months in bottle. Sensory Analisys Color Pink color Aroma Intense red fruits aroma Alcohol: 13% Total Acidity (tartic g): 5.1 ph:3.50 Consumption - 6º/8ª Aging Potential 2 to 3 years Recomended Dishes Appetizers, pasta, salads and seafood food. Awards Silver Medal III Concurso de Vinhos Baixo Alentejo ; 1st place in Epicur Magazine

20 HERDADE PAÇO DO CONDE RED SELECTED HARVEST Region Alentejo Grapes Touriga Nacional 70%; Syrah 30% Winemaking Winemaking occurs from grapes created in Herdade Paço do Conde. The Wine was aged for 12 months in french and american oak barrels. Sensory Analisys Color Garnet color Aroma Black cherry and soft roses Alcohol: 14% Total Acidity (tartic g): 5.8 ph:3.57 Consumption - 14º/16º Aging Potential 2 to 6 years Recomended Dishes Red meat, game meat, soft cheeses (ex.mountain Cheese), black pork smoked ham (ex.jamón Ibérico) and charcuterie products Awards Silver Medal in Concours Mondial de Bruxelles 2012; Silver Award International Wine and Spirit Competition, 2012; Bronze Medal Decanter World Wine Awards, 2010; Awarded 91 points on Wine Enthusiast.

21 HERDADE PAÇO DO CONDE WHITE SELECTED HARVEST Region Alentejo Grapes Antão Vaz 75%, Verdelho 15% Winemaking Winemaking occurs from grapes created in Herdade Paço do Conde. The Wine was aged in stainless steel tank and 1 months in bottle. Sensory Analisys Color Citric Aroma Intense fruit notes of melon and apple Alcohol: 13% Total Acidity (tartic g): 5.3 ph:3.46 Consumption - 4º/6º Aging Potential 2 to 4 years Recomended Dishes Fish dishes, seafood, salads and pasta. Awards 3 Stars Selection Summer Wines, 2013

22 HERDADE PAÇO DO CONDE - RESERVE WHITE Region Alentejo Grapes Antão Vaz 100% Winemaking Winemaking occurs from grapes created in Herdade Paço do Conde. The grapes are selected and the wine was aged for 9 months in oak barrels. Sensory Analisys Color Citric Aroma Exuberant and complex Alcohol: 13.5% Total Acidity (tartic g): 5.6 ph:3.63 Consumption - 4º/6º Aging Potential 2 to 6 years Recomended Dishes Fish dishes, seafood, salads and pasta. Awards Gold Medal Mundus Vinis, 2016 Germany; Gold Medal Challenge International Du Vin 2016, France.

23 HERDADE PAÇO DO CONDE - RESERVE RED Region Alentejo Grapes Syrah 50%; Touriga Nacional 25%; Alicante Bouschet 25% Winemaking Winemaking occurs from grapes created in Herdade Paço do Conde. The Wine was aged for 14 months in french and american oak barrels. Sensory Analisys Color Garnet color Aroma Blackberry and cherry Alcohol: 14.5% Total Acidity (tartic g): 5.5 ph:3.74 Consumption - 14º/16º Aging Potential 3 to 8 years Recomended Dishes Red meat, game meat, soft cheeses (ex.mountain Cheese), black pork smoked ham (ex.jamón Ibérico) and charcuterie products Awards Gold Award Mundus Vini International Wine Awards, 2013; Gold Award Challenge International du Vin, 2011; Gold Medal in Concours Mondial de Bruxelles 2007; Awarded 92 points on Wine Enthusiast.

24 OILVE OIL

25 MOURA - EXTRA VIRGIN OLIVE OIL PDO 750 ML Region Alentejo PDO Varieties Galega, Cordovil, Verdeal Certification The Moura Extra Virgin Olive Oil PDO has its orginins on the left bank of of the Guadiana River, in the Region of Baixo Alentejo. Moura Olive Oil Designations of Origins carries along with the olive oil flavour, the history, the culture, the know-how and life emotions of this region throught time. Tasting Notes The right combination of three types of olives reveals a fresh and intense aroma of green vegetables balanced with the smoothnees of dry fruits aromas. At the end of tasting, the discreet bitterness and the soft spicy show the strong but fine nature of this olive oil. Gastronomic Matching The green and ripe features match perfectly with dishes of mild and complex aromas as lettuce salads, white meat, white fish, pastas and white rice, fresh or slightly ripened cheese. Conservation The packging should be kept closed, in a cool and dark place. Air or light exposure and temperatures above 27ºC can damage the colour and lead to the loss of flavours. The product is liquid at room temperature. Temperatures close 12ºC and lower may solidify the olive oil, without damaging its quality. Acidity : Perodix (meqo2/kg): 6 12 K232: K270: K: <= 0.01 Wax Content (mg/kg): Awards Gold Medal Los Angeles 2016; Two Gold Stars ITQI Brussels 2016; Honorable Mention Beijing 2016; Flavor of the year Portugal 2016

26 MOURA - EXTRA VIRGIN OLIVE OIL ORGANIC PDO 500 ML Region Alentejo PDO Varieties Galega, Cordovil, Verdeal Certification A balanced ecosystem and a healthy agricultural environment are ensured by a organic production throught sustantaible agricultural practices, with no use of synthetic chemical fertilizer or residual pesticides. Tasting Notes At first the aromas of grass and leaves are clean and intense becoming soft with some notes nuts, mostly almond. The bitter taste is soft, as well spicy tone. Gastronomic Matching The green and ripe features match perfectly with dishes of mild and complex aromas as lettuce salads, white meat, white fish, pastas and white rice, fresh or slightly ripened cheese. Conservation The packging should be kept closed, in a cool and dark place. Air or light exposure and temperatures above 27ºC can damage the colour and lead to the loss of flavours. The product is liquid at room temperature. Temperatures close 12ºC and lower may solidify the olive oil, without damaging its quality. Acidity : Perodix (meqo2/kg): 6 12 K232: K270: K: <= 0.01 Wax Content (mg/kg): Awards Gold Medal Los Angeles 2016; Two Gold Stars ITQI Brussels 2016; Honorable Mention Beijing 2016; Flavor of the year Portugal 2016

27 MOURA - VIRGIN OLIVE OIL PDO 5 L Region Alentejo PDO Varieties Galega, Cordovil, Verdeal Certification The Moura Virgin Olive Oil PDO has its orginins on the left bank of of the Guadiana River, in the Region of Baixo Alentejo. Moura Olive Oil Designations of Origins carries along with the olive oil flavour, the history, the culture, the know-how and life emotions of this region throught time. Tasting Notes Complex aromas of ripe vegetables with moderate intensities. Lighly bitter and a very soft tone of spiciness. Gastronomic Matching The discret aroma are perfect for cooking at high temperatures as roasts and stews. Conservation The packging should be kept closed, in a cool and dark place. Air or light exposure and temperatures above 27ºC can damage the colour and lead to the loss of flavours. The product is liquid at room temperature. Temperatures close 12ºC and lower may solidify the olive oil, without damaging its quality. Acidity : Perodix (meqo2/kg): <=15 K232: <=2 K270: <= 0.20 K: <= 0.01 Wax Content (mg/kg): Awards Gold Medal Los Angeles 2016; Two Gold Stars ITQI Brussels 2016; Honorable Mention Beijing 2016; Flavor of the year Portugal 2016

28 MOURA - EXTRA VIRGIN PREMIUM OLIVE OIL 500 ML Region Alentejo PDO Varieties Galega Tasting Notes Due to a careful selection, the best aromas of the campaign are revealed by the organoleptic profile of this olive oil. The mettle of the fresh herb and green leaf interact with the softness of the velverty aromas of dried fruit, creating a fine and elegante texture. Subtle bitterness and light spicy finish. Gastronomic Matching The green and ripe features match perfectly with dishes of mild and complex aromas as lettuce salads, white meat, white fish, pastas and white rice, fresh or slightly ripened cheese. Conservation The packging should be kept closed, in a cool and dark place. Air or light exposure and temperatures above 27ºC can damage the colour and lead to the loss of flavours. The product is liquid at room temperature. Temperatures close 12ºC and lower may solidify the olive oil, without damaging its quality. Acidity : 0.3 Perodix (meqo2/kg): 6 12 K232: K270: K: <= 0.01 Wax Content (mg/kg): Awards Gold Medal Mario Solinas 2016 (Best Olive Oil in World); Gold Medal Los Angeles 2016 Two Gold Stars ITQI Brussels 2016; Honorable Mention Beijing 2016; Flavor of the year Portugal 2016

29 HERDADE PAÇO DO CONDE EXTRA VIRGEN OLIVE OIL 250 ML Region Alentejo Varieties Cobrançosa, Picula, Arbequina Tasting Notes Intense fruity of green olive, very complex aroma with notes of almond, apple and green grass. The palate is well structured, with spicy well marked and bitter finish with good persistence. Gastronomic Matching The discret aroma are perfect for cooking at high temperatures as roasts and stews. Salads, fried patatoes or meats. Conservation The packging should be kept closed, in a cool and dark place. Air or light exposure and temperatures above 27ºC can damage the colour and lead to the loss of flavours. The product is liquid at room temperature. Temperatures close 12ºC and lower may solidify the olive oil, without damaging its quality. Acidity : 0.2 Perodix (meqo2/kg): 5 K232: <=2 K270: <= 0.20 K: <= 0.01 Wax Content (mg/kg): Awards: Gold Medal International Agriculture Fair 2009, Portugal; 3rd Prize Der Feinschmecker Olivo Award, 2010; Gold Medal New York Olive Oil Competition.

30 HERDADE PAÇO DO CONDE EXTRA VIRGEN OLIVE OIL 500 ML Region Alentejo Varieties Cobrançosa, Picula, Arbequina Tasting Notes Intense fruity of green olive, very complex aroma with notes of almond, apple and green grass. The palate is well structured, with spicy well marked and bitter finish with good persistence. Gastronomic Matching The discret aroma are perfect for cooking at high temperatures as roasts and stews. Salads, fried patatoes or meats. Conservation The packging should be kept closed, in a cool and dark place. Air or light exposure and temperatures above 27ºC can damage the colour and lead to the loss of flavours. The product is liquid at room temperature. Temperatures close 12ºC and lower may solidify the olive oil, without damaging its quality. Acidity : 0.2 Perodix (meqo2/kg): 5 K232: <=2 K270: <= 0.20 K: <= 0.01 Wax Content (mg/kg): Awards: Gold Medal International Agriculture Fair 2009, Portugal; 3rd Prize Der Feinschmecker Olivo Award, 2010; Gold Medal New York Olive Oil Competition.

31 HERDADE PAÇO DO CONDE EXTRA VIRGEN OLIVE OIL 3 LT Region Alentejo Varieties Cobrançosa, Picula, Arbequina Tasting Notes Intense fruity of green olive, very complex aroma with notes of almond, apple and green grass. The palate is well structured, with spicy well marked and bitter finish with good persistence. Gastronomic Matching The discret aroma are perfect for cooking at high temperatures as roasts and stews. Salads, fried patatoes or meats. Conservation The packging should be kept closed, in a cool and dark place. Air or light exposure and temperatures above 27ºC can damage the colour and lead to the loss of flavours. The product is liquid at room temperature. Temperatures close 12ºC and lower may solidify the olive oil, without damaging its quality. Acidity : 0.2 Perodix (meqo2/kg): 5 K232: <=2 K270: <= 0.20 K: <= 0.01 Wax Content (mg/kg): Awards: Gold Medal International Agriculture Fair 2009, Portugal; 3rd Prize Der Feinschmecker Olivo Award, 2010; Gold Medal New York Olive Oil Competition.

32 HERDADE PAÇO DO CONDE EXTRA VIRGEN OLIVE OIL 5 L Region Alentejo Varieties Cobrançosa, Picula, Arbequina Tasting Notes Intense fruity of green olive, very complex aroma with notes of almond, apple and green grass. The palate is well structured, with spicy well marked and bitter finish with good persistence. Gastronomic Matching The discret aroma are perfect for cooking at high temperatures as roasts and stews. Salads, fried patatoes or meats. Conservation The packging should be kept closed, in a cool and dark place. Air or light exposure and temperatures above 27ºC can damage the colour and lead to the loss of flavours. The product is liquid at room temperature. Temperatures close 12ºC and lower may solidify the olive oil, without damaging its quality. Acidity : 0.2 Perodix (meqo2/kg): 5 K232: <=2 K270: <= 0.20 K: <= 0.01 Wax Content (mg/kg): Awards: Gold Medal International Agriculture Fair 2009, Portugal; 3rd Prize Der Feinschmecker Olivo Award, 2010; Gold Medal New York Olive Oil Competition.

33 CHEESES

34 BUTTERY SHEEP CURED CHEESE 1kg Region: Serra da Estrela TECHNICAL FEATURES This cheese was cured in 2 months with a unique and delicated flavour and aroma INGREDIENTS Crude Sheep Milk, Salt and flour of thistle UNIT FORMAT AND SIZE: Average weight 1 kg Awards - Bronze medal World Cheese Awards, ; Best Product Award Scotland s Speciality Food Show, 2015; Silver Medal World Cheese Awards,

35 BUTTERY SHEEP CURED CHEESE 500Gr Region: Serra da Estrela TECHNICAL FEATURES This cheese was cured in 2 months with a unique and delicated flavour and aroma INGREDIENTS Crude Sheep Milk, Salt and flour of thistle UNIT FORMAT AND SIZE: Average weight 500 g Awards - Bronze medal World Cheese Awards, ; Best Product Award Scotland s Speciality Food Show, 2015; Silver Medal World Cheese Awards,

36 CURED GOAT CHEESE 1kg Region: Serra da Estrela TECHNICAL FEATURES This cheese was cured in 2 months with a unique and delicated flavour and aroma INGREDIENTS Pasteurized Goat Milk, Salt and flour of thistle UNIT FORMAT AND SIZE: Average weight 1 kg Awards - Silver Medal World Cheese Awards,

37 CURED GOAT CHEESE 450 Gr Region: Serra da Estrela TECHNICAL FEATURES This cheese was cured in 2 months with a unique and delicated flavour and aroma INGREDIENTS Pasteurized Goat Milk, Salt and flour of thistle UNIT FORMAT AND SIZE: Average weight 450 g Awards - Silver Medal World Cheese Awards,

38 CHARCUTERIE

39 LINGUÍÇA ALENTEJANA - CHORIZO Region - Alentejo TECHNICAL FEATURES - Prepared with a black pork meat, fat and salted tripe. It presents an heterogeneous aspect, with a regular distribution of the meat and fat pieces, red color and a particular aroma and taste. INGREDIENTS Pork meat and fat, salt, garlic, paprika, and food additives (E331,E301,E250,E251,E451), dextrin and sodium chloride. UNIT FORMAT AND SIZE: Average weight gr. Length cm Format oval Diameter cm Shelf Life Days after the day of manucfature STORAGE CONDITIONS - This product must be transported and stored at a constant temperature, specially in a cool, dry place and according to the indications expressed on the label. Recomendations of Cook Grilled in Barbacue; Baked or crude.

40 LINGUÍÇA ALENTEJANA BLACK PORK CHORIZO Region - Alentejo TECHNICAL FEATURES - Prepared with a black pork meat, fat and salted tripe. It presents an heterogeneous aspect, with a regular distribution of the meat and fat pieces, red color and a particular aroma and taste. INGREDIENTS Black Pork meat and fat, salt, garlic, paprika, and food additives (E331,E301,E250,E251,E451), dextrin and sodium chloride. UNIT FORMAT AND SIZE: Average weight gr. Length cm Format oval Diameter cm Shelf Life Days after the day of manucfature STORAGE CONDITIONS - This product must be transported and stored at a constant temperature, specially in a cool, dry place and according to the indications expressed on the label. Recomendations of Cook Grilled in Barbacue; Baked or crude.

41 PAINHO ALENTEJANO Region - Alentejo TECHNICAL FEATURES - Prepared with pork selected meat, fat and salted tripe. It presents an heterogeneous aspect, with a regular distribution of the meat and fat pieces, red color and a particular aroma and taste. INGREDIENTS Pork selected meat and fat, salt, garlic, paprika, and food additives (E331,E301,E250,E251,E451), dextrin and sodium chloride. UNIT FORMAT AND SIZE: Average weight gr. Length cm Format cilindric Diameter cm Shelf Life Days after the day of manucfature STORAGE CONDITIONS - This product must be transported and stored at a constant temperature, specially in a cool, dry place and according to the indications expressed on the label. Recomendations of Cook Grilled in Barbacue or crude.

42 PAINHO ALENTEJANO BLACK PORK Region - Alentejo TECHNICAL FEATURES - Prepared with a black pork selected meat, fat and salted tripe. It presents an heterogeneous aspect, with a regular distribution of the meat and fat pieces, red color and a particular aroma and taste. INGREDIENTS Black pork selected meat and fat, salt, garlic, paprika, and food additives (E331,E301,E250,E251,E451), dextrin and sodium chloride. UNIT FORMAT AND SIZE: Average weight gr. Length cm Format cilindric Diameter cm Shelf Life Days after the day of manucfature STORAGE CONDITIONS - This product must be transported and stored at a constant temperature, specially in a cool, dry place and according to the indications expressed on the label. Recomendations of Cook Grilled in Barbacue or crude.

43 FARINHEIRA ALENTEJANA Region - Alentejo TECHNICAL FEATURES - Prepared with pork meat, flour, fat and salted tripe. It presents an heterogeneous aspect, with a regular distribution of the meat and fat pieces, red color and a particular aroma and taste. INGREDIENTS - Pork meat and fat, flour, salt, garlic, paprika, and food additives (E331,E301,E250,E251,E451), dextrin and sodium chloride. UNIT FORMAT AND SIZE: Average weight gr. Length cm Format oval Diameter cm Shelf Life 180 Days after the day of manucfature STORAGE CONDITIONS - This product must be transported and stored at a constant temperature, specially in a cool, dry place and according to the indications expressed on the label. Recomendations of Cook Grilled in Barbacue; Frit with eggs; baked.

44 BLOOD CHORIZO Region - Alentejo TECHNICAL FEATURES - Prepared with a pork meat, fat, blood and salted tripe. It presents an heterogeneous aspect, with a regular distribution of the meat and fat pieces, red color and a particular aroma and taste. INGREDIENTS Black Pork meat and fat, blood salt, garlic, paprika, and food additives (E331,E301,E250,E251,E451), dextrin and sodium chloride. UNIT FORMAT AND SIZE: Average weight gr. Length cm Format oval Diameter cm Shelf Life 180 Days after the day of manucfature STORAGE CONDITIONS - This product must be transported and stored at a constant temperature, specially in a cool, dry place and according to the indications expressed on the label. Recomendations of Cook Grilled in Barbacue; Baked

45 PAIO ALENTEJANO Region - Alentejo TECHNICAL FEATURES - Prepared with pork selected meat, fat and salted tripe. It presents an heterogeneous aspect, with a regular distribution of the meat and fat pieces, red color and a particular aroma and taste. INGREDIENTS Pork selected meat and fat, salt, garlic, paprika, and food additives (E331,E301,E250,E251,E451), dextrin and sodium chloride. UNIT FORMAT AND SIZE: Average weight kg. Length cm Format cilindric Diameter cm Shelf Life Days after the day of manucfature STORAGE CONDITIONS - This product must be transported and stored at a constant temperature, specially in a cool, dry place and according to the indications expressed on the label. Recomendations of Cook Crude.

46 PAIO ALENTEJANO BLACK PORK Region - Alentejo TECHNICAL FEATURES - Prepared with a black pork selected meat, fat and salted tripe. It presents an heterogeneous aspect, with a regular distribution of the meat and fat pieces, red color and a particular aroma and taste. INGREDIENTS Black pork selected meat and fat, salt, garlic, paprika, and food additives (E331,E301,E250,E251,E451), dextrin and sodium chloride. UNIT FORMAT AND SIZE: Average weight kg Length cm Format cilindric Diameter cm Shelf Life Days after the day of manucfature STORAGE CONDITIONS - This product must be transported and stored at a constant temperature, specially in a cool, dry place and according to the indications expressed on the label. Recomendations of Cook Crude.

47 Contacts Mobile: Adress: Rua Engenheiro Lino Rodrigues, nº13, 4º direito, Viseu, Portugal

48 Douro Wines BRAND TYPE DISTRIBUTION PRICE DUVALLEY COLHEITA RED, DUVALLEY COLHEITA WHITE, DUVALLEY RESERVA RED, CARPA COLHEITA RED, CARPA COLHEITA WHITE, CARPA RESERVA RED, DAO WINES BRAND TYPE DISTRIBUTION PRICE QUINTA DO SERRADO ROSE, QUINTA DO SERRADO WHITE, QUINTA DO SERRADO RED, ALENTEJO WINES BRAND TYPE DISTRIBUTION PRICE Vilares RED, Vilares Reserva RED RESERV, Herdade Albernoas Tinto RED, Herdade Albernoas Branco WHITE, Herdade Paço Conde Rose ROSE, Herdade Paço Conde Tinto RED, Herdade Paço Conde Branco Paço Conde CS Branco WHITE WHITE,, Paço Conde CS Tinto Reserva Branco Reserva Tinto RED WHITE RESERV RED RESERV,,, OLIVE OIL BRAND TYPE DISTRIBUTION PRICE MOURA EXTRA VIRGIN PDO 500 ML EXTRA VIRGIN OLIVE OIL, MOURA EXTRA VIRGIN PDO 750 ML EXTRA VIRGIN OLIVE OIL, ORGANIC MOURA EXTRA VIRGIN 500 ML EXTRA VIRGIN OLIVE OIL, PREMIUM MOURA EXTRA VIRGIN 500 ML EXTRA VIRGIN OLIVE OIL, MOURA EXTRA VIRGIN 5 LT EXTRA VIRGIN OLIVE OIL, HERDADE PAÇO DO CONDE 250 ML EXTRA VIRGIN OLIVE OIL, HERDADE PAÇO DO CONDE 500 ML EXTRA VIRGIN OLIVE OIL, HERDADE PAÇO DO CONDE 5 LT EXTRA VIRGIN OLIVE OIL,

49 Douro Wines BRAND TYPE DIRECTLY SALES PRICE DUVALLEY COLHEITA RED, DUVALLEY COLHEITA WHITE, DUVALLEY RESERVA RED, CARPA COLHEITA RED, CARPA COLHEITA WHITE, CARPA RESERVA RED, DAO WINES BRAND TYPE DIRECTLY SALES PRICE QUINTA DO SERRADO ROSE, QUINTA DO SERRADO WHITE, QUINTA DO SERRADO RED, ALENTEJO WINES BRAND TYPE DIRECTLY SALES PRICE Vilares RED, Vilares Reserva RED RESERV, Herdade Albernoas Tinto RED, Herdade Albernoas Branco WHITE, Herdade Paço Conde Rose ROSE, Herdade Paço Conde Tinto RED, Herdade Paço Conde Branco WHITE, Paço Conde CS Branco WHITE, Paço Conde CS Tinto RED, Reserva Branco WHITE RESERV, Reserva Tinto RED RESERV, OLIVE OIL DIRECTLY SALES BRAND TYPE PRICE MOURA EXTRA VIRGIN PDO 500 ML EXTRA VIRGIN OLIVE OIL, MOURA EXTRA VIRGIN PDO 750 ML EXTRA VIRGIN OLIVE OIL, ORGANIC MOURA EXTRA VIRGIN 500 ML EXTRA VIRGIN OLIVE OIL, PREMIUM MOURA EXTRA VIRGIN 500 ML EXTRA VIRGIN OLIVE OIL, MOURA EXTRA VIRGIN 5 LT EXTRA VIRGIN OLIVE OIL, HERDADE PAÇO DO CONDE 250 ML EXTRA VIRGIN OLIVE OIL, HERDADE PAÇO DO CONDE 500 ML EXTRA VIRGIN OLIVE OIL, HERDADE PAÇO DO CONDE 5 LT EXTRA VIRGIN OLIVE OIL,