A Industria de Carnes da Gândara is a company located in the region of the Gândara, in the centre of Portugal. It was formed in 1995 and started its production on the 2nd of May 1997, in a modern and model industrial unit, responding to the necessities and demands of modern times, both at the level of hygiene and sanitary conditions and the total control of the productive process with the aim to obtain a high pattern of food quality and security.

This quality pattern is not, and could not be, incompatible with the conservation of the genuine taste which has in its origin ancestral recipes based on the infusion of meat in wine and garlic as a way of conservation and then dried and cured at a traditional fumatory of holm wood during several days.

Not far from our days, people from this region made these sausages when they slaughtered a pig, raised by themselves. This usually happened during the winter in order to take benefit from the low temperatures of the time, useful to the conservation of the meat. Nowadays this is not the case, as refrigerators permit the the production of these products through the whole year.