PACK 3 Flavors Ideal for Smoked Meats & Cured Ham – Christmas Gift

Creative Ideas to Use Each Flavor

The flavors of the PACK 3 Flavors Ideal for Smoked Meats & Cured Ham were designed to bring out the best in Portuguese cured and smoked meats. The artisanal combinations from meia.dúzia® add freshness, contrast, and sophistication to ham, sausage, and charcuterie boards, turning them into unique experiences full of character. Presented in practical, sustainable tubes, they are perfect for serving at the table, creating original tapas, or surprising guests during the Christmas season.

During Christmas, these three flavors become the perfect companions for PDO hams, traditional sausages, and aged cheeses. Their versatility allows for sweet, acidic, and slightly spicy harmonies that balance the fat and intensify the smoky flavor. They are the perfect finishing touch for a festive, authentic, and 100% Portuguese board.

Azores Pineapple Extra Jam with Lemongrass

The Azores Pineapple Extra Jam with Lemongrass presents tropical and citrus notes, born from the fusion between island-grown pineapple and the fresh fragrance of lemongrass. This contrast makes it perfect for balancing the salty, intense flavor of smoked and long-aged meats, bringing freshness and lightness to every slice.

Ideal for those who enjoy bold combinations, this jam transforms traditional boards into Portuguese gourmet experiences while maintaining its artisanal essence. A refreshing and versatile flavor that enhances the best of smoked and cured meats, especially black and Bísaro pork hams.

• Barrancos Ham PDO: The pineapple acidity cuts through the fat and enhances the smoky flavor of black pork.
• Vinhais Ham PGI: Contrasts the salty cure with the citrusy, aromatic touch of lemongrass.
• Melgaço Pork Sausage PGI: Balances the smokiness of the meat with the exotic freshness of Azorean fruit.
• Alentejo “Paio” Sausage: Pairs beautifully with its delicate flavor, adding sweet and tropical notes.
• Pata Negra Ham: Highlights the elegance of Iberian ham with a fresh, vibrant touch.
• Raiano Sausage: The pineapple’s light acidity balances the intense flavor of this Beira sausage.

Rocha Pear and Redcurrant Jam with Melissa and Pink Pepper

The Rocha Pear and Redcurrant Jam with Melissa and Pink Pepper combines the gentle sweetness of Portuguese pear with the tangy acidity of redcurrant and the subtle spice of pink pepper. The melissa (lemon balm) adds herbal notes that bring freshness and harmony to the palate, making this jam ideal for pairing with bold, long-cured meats.

It is the perfect choice to accompany long-aged hams, “paio,” and Bísaro pork sausages. Its smooth texture and balanced contrasts create a unique aromatic experience, ideal for elevating any charcuterie board during Christmas celebrations.

• Alentejo Ham PDO: Pear and redcurrant balance the saltiness and smokiness of black pork.
• Chaves Ham: Fruity notes highlight the meat’s natural sweetness and soften the cured flavor.
• “Paio do Lombo” Sausage: The mild heat of pink pepper complements the round, aromatic flavor of the sausage.
• Ibérico Ham: The jam’s complexity enriches the buttery texture of Iberian ham.
• Barrancos Sausage: Creates a contrast between smoky meat and fruity redcurrant acidity.
• Serrano Ham: Harmonizes with the intensity of Spanish curing, adding freshness and elegance.

Red Pepper Chutney

The Red Pepper Chutney offers a sweet-and-sour flavor, velvety texture, and aromatic notes that pair perfectly with cured and smoked meats. Made from slowly cooked red peppers with spices, it’s a versatile and essential accompaniment to enhance the taste of charcuterie products.

During Christmas, this chutney is ideal for serving with ham and sausage boards or as a base for bruschettas and canapés. Its balance of sweetness, acidity, and gentle spice makes it the ideal partner for smoky, intense flavors.

• Barroso Ham PGI: The sweet and spicy touch enhances the salty flavor and firm texture of the meat.
• Campo Maior and Elvas Ham PGI: Creates a smooth, elegant contrast that highlights the curing flavor.
• Traditional Trás-os-Montes Sausage: The sweet-and-sour pepper balances the smoky, intense taste of the sausage.
• Homemade “Linguiça” Sausage: Adds a layer of flavor that softens the fat and enhances the natural seasoning.
• Black Pork “Paio” Sausage: The chutney creates a harmonious aromatic contrast, ideal for tapas and toasts.
• Alentejo Pork Sausage: The red pepper and spices intensify the tasting experience.

Flavors That Bring Meals to Life

Each of these meia.dúzia® flavors is a celebration of Portuguese gastronomy, designed to elevate moments of sharing. Made with natural ingredients and artisanal recipes, they represent the balance between tradition and innovation, between the countryside and the table. During Christmas, they turn any ham or sausage board into a true sensory experience.

More than condiments, they are expressions of Portuguese craftsmanship — made with time, soul, and respect for origin. Each tube is a tribute to the joy of sharing what is truly ours, with flavor, authenticity, and pride.

Discover the Origins and Identity of the Ingredients

The PACK 3 Flavors Ideal for Smoked Meats & Cured Ham brings together exceptional Portuguese ingredients and combinations designed to enhance traditionally cured hams and sausages. Each recipe is born from the meeting of authentic raw materials, carefully selected harvests, and artisanal techniques that preserve the character of each region.

More than just a gift, this pack is a journey through the origins that shape our identity at the table: fruits with protected designation, organically grown aromatic herbs, and vegetables from historic regions. In each tube lies the living expression of the land, translated into flavors that balance sweetness, acidity, and a touch of spice — perfect for enhancing smoked and cured meats during Christmas.

Azores Pineapple PDO

Grown exclusively on São Miguel Island, the Azores Pineapple PDO belongs to the Cayenne variety (Ananas comosus L. Merril) and is produced in glass greenhouses using unique traditional methods: smoke application, warm beds of organic matter, and natural growth cycles that respect the plant. The process lasts around two years, from planting to harvest, ensuring an intense aroma, refined acidity, and balanced sweetness recognized throughout Europe for over a century.

With its slightly tapered cylindrical shape, bright orange skin, and translucent yellow pulp, this fruit from São Miguel stands out for its sweet-and-sour profile and enveloping tropical fragrance. In the jam, these characteristics add freshness and vibrancy, creating the ideal contrast for long-aged hams — a perfect dialogue between the Atlantic and tradition.

Rocha Pear from the Oeste Region PDO

Exclusive to Portugal, the Rocha Pear from the Oeste Region PDO is a living treasure of Portuguese fruit growing. Produced mainly along the Central Western Coast, across about 10,000 hectares of orchards, it results from the combination of Atlantic climate, fertile soils, and ancestral know-how passed down through generations. It is prized for its juicy pulp, firm texture, and naturally distinctive sweetness.

Recognized by the European Union as a Protected Designation of Origin product, Rocha Pear symbolizes quality and authenticity. In our recipe, its gentle sweetness meets the ruby acidity of redcurrant and the herbal freshness of melissa (lemon balm), creating an aromatic and balanced jam that elevates smoked sausages and cured hams without overpowering them.

Redcurrant

Redcurrant adds fruity energy and a refreshing acidity that brightens the palate. In Portugal, it is mainly cultivated in small orchards and family farms, with harvests taking place from mid to late summer. The firm, glossy, bright-red clusters concentrate the vibrant flavor that distinguishes this small fruit.

In the jam, redcurrant brings an intense color and a tart profile that balances the sweetness of Rocha Pear. The result is a lively, precise combination designed to cut through the rich fat of cured ham and highlight the smoky notes of sausages, leaving a clean, lingering finish.

Red Pepper from Póvoa de Varzim

Póvoa de Varzim, on Portugal’s northern coast, has a long horticultural tradition and fertile soils influenced by the Atlantic climate. The region’s red peppers are known for their meaty texture, sweet flavor, and intense aroma — qualities that make them ideal for slow-cooked dishes and artisanal preparations.

In our chutney, the Póvoa pepper is patiently cooked with balanced vinegar and spices, creating a sweet-and-sour, velvety profile. This Portuguese base adds depth and authenticity, providing the perfect counterpoint for cured hams and sausages from Alentejo to Trás-os-Montes.

Organic Lemongrass from Portugal

Also known as lemongrass, this aromatic plant has adapted beautifully to Portuguese fields, where it is cultivated organically, without pesticides or synthetic chemicals. Its fresh, citrus-like fragrance is clear and pure thanks to sustainable farming practices that respect the soil and biodiversity.

Blended into the Azores Pineapple jam, it enhances the tropical notes and adds aromatic lightness. This herbal, lemony touch naturally balances the fruit’s sweetness and creates a bright contrast with cured meats, making each slice more elegant and refreshing.

Melissa (Lemon Balm)

Melissa, cultivated organically in northern Portugal, offers a delicate aromatic profile with hints of lemon and a comforting herbal character. A familiar presence in traditional Portuguese infusions, it is valued for the clean freshness it leaves on the palate.

In the Rocha Pear and Redcurrant jam, melissa acts as the link between sweetness and acidity, adding balance and softness. The result is a fragrant jam with a long, harmonious finish that highlights long-aged hams without overshadowing them.

Pink Pepper

Pink pepper (Schinus terebinthifolia), also known as Brazilian pepper, is not a true pepper but rather an aromatic fruit with a fruity, slightly resinous character. Originally from South America, it has earned a place in Portuguese cuisine for the sweet, elegant aroma it lends to recipes.

Used sparingly in our jam, it adds a delicately spicy and floral finish, expanding the layers of flavor without overwhelming the blend. This subtle spice harmonizes beautifully with cured hams and sausages, elevating the tasting experience and preparing the palate for the next bite.