This Baga, boasting a suitably Pombalino pedigree, spends its formative years in clay vats – a process bordering on the almost ritualistic. The manual foot treading, aided by wooden presses, ensures the variety truly unlocks its potential; a touch of rustic charm that, let’s be honest, is always welcome. It’s best enjoyed alongside a hearty black pork dish, where its unexpected layers will truly shine.
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