Traditional Wild Boar Chouriço DoMonte | Beira Baixa | Geocakes

Some cured sausages surprise you from the very first slice. The Traditional Wild Boar Chouriço DoMonte is one of them. With 60% wild boar meat and 35% Iberian pork, it has a flavour presence unlike any other chouriço. It's more intense, wilder, more rooted in the Beira Baixa territory. This is the classic version, without paprika, where the flavour of the wild boar speaks for itself.

Wild Boar and Iberian Pork: The Original Flavour of Border-Region Charcuterie

Wild boar meat gives this chouriço a unique flavour profile, with deeper notes and a firm texture that reflects the quality of the raw material. The addition of Iberian pork balances the intensity of the game meat, creating a cured sausage with its own personality and well-integrated fat. Seasoned with natural spices and cured through a handcrafted process, the result is a border-region chouriço that's hard to forget. For those who prefer paprika, DoMonte also offers a version with paprika.

Made by DoMonte in Beira Baixa's border region, it reaches you through Geocakes, in Idanha-a-Nova, at the heart of the UNESCO Naturtejo Geopark.

How to Enjoy the Traditional Wild Boar Chouriço

This chouriço is at its best served cold, thinly sliced, where the aroma and intensity of the wild boar can be felt in full:

• Thinly sliced, as a snack, with handcrafted bread and cured cheese from Beira Baixa
• On charcuterie boards, alongside other handcrafted cured meats and olives
• As a starter in traditional meals, with red wine from Beira Interior
• In gourmet hampers and gifts, for anyone who appreciates genuine game charcuterie

From Beira Baixa to Your Table

Geocakes selects this chouriço following the same principles that guide the whole store's curation: verifiable origin, a genuine handcrafted process and flavour that tells a story. It's a product of the border region, made with respect for tradition and the region's ingredients.

From Beira Baixa to your table. Flavourful and authentic.