In Macro-Frio, there is a set of principles that form the basis of our position and performance. The constant consideration of all factors that determine the impeccable quality of products we sell. Producers to ensure a careful selection of raw materials, and respect evident in the products, the process and methods of traditional Portuguese delicatessen. Products that claim, by their irreproachable organoleptic characteristics.
› Smoked ham
› Smoked ham ¼
› Smoked ham thin slices
› Bacon
› Smoked lean meat sausage
› Smoked thin sausage
› Smoked black pudding
› Traditional sausage
› Wine garlic marinade sausage
› Flour sausage
› Paprika chorizo sausage
› Large “chorizo”
› Chorizo wine sausage
› Smoked York sausage
› Smoked shoulder
› Smoked longaniza sausage
› Small rashers of lard
› “Crioulo” sausage barbecue
› Smoked pork ears
› Smoked hind hock
› Smoked pork feets
› Mortadella
› Rolled ham
› Cooked leg ham
› Salames
