Producer’s Dinner

Os Lobinhos

29 July | À TERRA Évora

Some stories begin long before the first course is served.

On 29 July, À TERRA welcomes Os Lobinhos for a Producer’s Dinner celebrating the Alentejo’s prized Iberian black pork and the craftsmanship that has been passed down through three generations.

Founded in 1945 in the village of Barro Branco, at the foot of the Serra d'Ossa, this family-run business continues to produce traditional Iberian black pork charcuterie using the same recipes, curing times and slow smoking techniques that have defined its identity for more than eighty years.

The experience begins in the afternoon with a live butchery workshop led by the producer. A rare opportunity to discover the skill behind every cut, understand the respect given to the whole animal and gain a deeper appreciation of the journey from origin to plate.

As evening falls, the story continues through a six-course tasting menu, where a selection of cuts and preparations showcases the remarkable versatility of Iberian black pork. Each course is paired with carefully selected drinks that enhance the flavours while celebrating the character of the ingredients.

More than a dinner, this is a celebration of one of the Alentejo's most iconic products, where tradition, craftsmanship and a sense of place come together around the table.

Tasting Menu

Beginnings
Coffee-cured Iberian black pork neck with wild fennel root, smoked cucumber gel, pickled mustard seeds and cured egg yolk.
Barona APA, Marvão

Dedication
Traditional Alentejo head cheese, Iberian black pork cheeks and trotters, cockles and angel hair potatoes.
Honrado Wines Talha, Vale de Frades

Fire
Iberian black pork belly, scallop, roasted cauliflower purée and smoked sausage broth.
Ervideira Invisível, Reguengos de Monsaraz

Harvest
Chargrilled Iberian black pork presa, roasted carrot, pennyroyal sauce and reduced jus.
Herdade Grande Antão Vaz, Vidigueira

Character
Iberian black pork Wellington, sweet potato and orange.
Encostas de Serpa Alicante Bouschet, Serpa

Comfort
Abade de Priscos pudding, orange gel, black garlic tuile and puffed rice.
Signature cocktail from the Bar

€85 per person
Includes the Iberian black pork butchery workshop, six-course tasting menu and beverage pairing.