Since 1980 filling in the portuguese houses

We are the outcome of the “know how”, with a touch of innovation that never loses focus on quality neither the people that do it.

ABOUT US

History

Carnes Avenida was born in the region of Leiria over 40 years ago. Since early it has conquered the central region’s market, being recognized as a charcuterie brand of reference, elevating the name of the county through its products.

For Carnes Avenida, tradition is maintained. Through a strict selection of the raw material, our products remain faithful to its characteristic flavour without neglectic our rich past. Tradition remains being fullfilled with the cure of the charcuterie in a wood oven and the cooking as the demand requires.

PRODUCTS

SMOKED SAUSAGE
NEGRITO
RICE MORCELA
TRADICIONAL CHORIZO
PAIO ALENTEJANO
FARINHEIRA

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CONTACTS

Store
Av. Heróis de Angola, nº127 | 2400-155, Leiria
244 823 379

Industrial Unit
Zona Industrial de Porto de Mós, Lote 7B
244 891 996
info@carnesavenida.pt

Awards

2025 © CARNE AVENIDA | Quality and Food Safety Policy

PROJECTO COFINANCIADO PELA EU
CAvenida_EU I
PROJECTO COFINANCIADO PELA EU
CAvenida_EU II
CARNES AVENIDA - 500055920 - Selo TOP5 2023 (1)

Other Distinctions

TOP 10+
SECTORS / REGIONS
2021 Edition
TOP 5%
BEST SMEs
IN PORTUGAL
TOP 10+
SECTORS / REGIONS
2021 Edition
Selo_01
Selo_02
Selo_03

TOP 5% SME PORTUGAL

The Distinction

“CARNES AVENIDA – PREPARAÇÃO E COMÉRCIO DE CARNES, LDA” has been distinguished by SCORING with the “TOP 5% BEST SMEs IN PORTUGAL” certification, 2023 edition. SCORING certifies that the company has met the access requirements for certification and, according to the ScorePME method and in the 2021 fiscal year, has obtained a Performance and Financial Solvency Index of over 80%, demonstrating consistency in the economic and financial aspects, which is only accessible to less than 5% of national companies.

Accordingly, it has obtained an “EXCELLENT” SCORING Notation (“NS 5”), which gives it the distinction of “TOP 5% 2023” in terms of economic and financial sustainability, as mentioned above.

The excellence of the operational and financial management demonstrated by the certified company deserves praise to the management team and all employees.

Smoked Sausage

Product Description

Elaborated through a precise selection of fat and pig meat and spices, the Smoked Sausage is a product that distinguishes itself not only by the quality of its raw materials but also by its manufacturing method. Its seasoning is typical of the Leiria’s region, ensuring this way that its traditional flavour is preserved. Filled in animal gut, it is tied by hand as tradition states, being subsequently slowly smoked in cork oak wood which grants its very characteristic flavour.

ORGANOLEPTIC CHARACTERISTICS

Appearance: Its exterior has a yellow-brownish and shiny look
Consistency: Pasty, with the casing without ruptures and not entirely filled by the dough.
The dough is perfectly connected in its interior, with shiny lumps, of a yellow-brownish colour.
Format: Horseshoe shaped
Colour and flavour: Characteristically of the product

NEGRITO

Product Description

Elaborated through a precise selection of fat and pig meat and spices, the Negrito is a product that distinguishes itself not only by the quality of its raw materials but also by of its manufacturing method. Its seasoning is typical of the Leiria’s region, ensuring this way that its traditional flavour is preserved. Filled in animal gut, it is tied by hand as tradition states, being subsequently slowly smoked.

ORGANOLEPTIC CHARACTERISTICS

Appearance: Its exterior has a black and lustreless look
Consistency: Firm, casing without ruptures and well adhesive to the dough; the dough is perfectly blended, of a marble aspect, with a regular distribution of the pieces of meat and fat.
Shape: Horseshoe shaped
Colour and flavour: Characteristics of the product

RICE MORCELA

Product Description

Elaborated through a precise selection of fat and pig meat and spices, the Rice Morcela is a product that distinguishes itself not only by the quality of its raw materials but also by its preparation method. Its seasoning remained unaltered throughout generations, conveying this way its entire history and tradition, and preserving its flavour and fragrant aroma.
Carefully filled in animal gut, it is tied by hand and subsequently boiled/cooked, giving it a lustreless aspect and unmistakable taste.

ORGANOLEPTIC CHARACTERISTICS

Appearance: Black colour, lustreless aspect
Consistency: Stiff, casing without ruptures and adhesive to the dough, its interior possesses a homogeneous dough, perfectly tied with a shiny lumpy or pasty aspect, with a distinctive colouring of brown greyish or of a wine lees.
Format: Horseshoe shaped
Colour and flavour: Characteristically of the product

TRADITIONAL CHORIZO

Product Description

Elaborated through a precise selection of pig meat and spices, the Traditional Chorizo is a product that distinguishes itself not only by the quality of its raw materials but also by its manufacturing method. It requires a specific aging time, with a characteristic seasoning from Leiria’s region in order to obtain a traditional and genuine flavour.
Filled in natural pig’s gut, it is tied by hand as tradition states, being subsequently slowly smoked in cork oak wood which grants its very characteristic flavour.

ORGANOLEPTIC CHARACTERISTICS

Appearance: Its exterior has a red and shiny aspect
Consistency: Firm. Casing without ruptures and well adhesive to the dough that is perfectly blended, from a marble aspect, with a regular distribution of the meat and fat pieces.
Shape: Horseshoe shaped
Colour and flavour: Characteristically of the product

PAIO ALENTEJANO

Product Description

Elaborated through a precise selection of pig meat and spices, the Paio Alentejano is a product that distinguishes itself not only by the quality of its raw materials but also by its manufacturing method. It requires a specific aging time, with a characteristic seasoning from Alentejo’s region in order to obtain a traditional and genuine flavour.
Filled in natural bovine gut.
Slowly smoked in firewood that enriches it with a very characteristic flavour.

ORGANOLEPTIC CHARACTERISTICS

Appearance: Its exterior has a red and shiny aspect
Consistency: Firm. Casing without ruptures and well adhesive to the dough that is perfectly blended, from a marble aspect, with a regular distribution of the meat and fat pieces.
Shape: Cylindric
Colour and flavour: Characteristically of the product