DOM Almu is our premium pork with unmistakable flavor and texture. Much more tender, soft and juicy. Meat from Sertã that is part of a know-how with more than 40 years of activity.
It is with DOM Almu that we produce our award-winning regional products such as Maranho, Bucho and Paio do Lombo.
Whether it's a delicious roast, a traditional stew, or a Sunday barbecue, DOM Almu meat is our finest pork, created with your family and ours in mind.
"The differentiating characteristics of our DOM Almu pork meat are essentially the result of two factors: genetics and nutrition. The choice of a race specially created for the production of quality meat, combined with a differentiated and specific nutrition, rich in oleic acids, linoleic acids and cereals, translates into a meat with less saturated fat, more tender and juicy.
To guarantee the offer of an extremely high quality pork meat, DOM Casel decided to introduce in its production system the Duroc breed, which is not normally used in the current pork production.
DOM Casel's strategy needs to obtain a meat of excellent technological quality (better preservation, less water loss and less meat stiffness) and superior organoleptic quality, which means better texture and juiciness and much more flavor."
From the different genetics and feeding, DOM Almu meat has an unmistakable streak and all its personality is revealed on the palate.
About 20 to 22% of the fat in DOM Almu pork meat can be found between the muscle (intermuscular fat) or within the muscle (intramuscular fat). This fat makes the meat taste better and softer, and it has great color, flavor and texture characteristics.
It is in the fat that the flavors and aromas are concentrated. And that is where one of our secrets lays for a pork with unique organoleptic characteristics and culinary potentialities.
DOM ALMU MEAT IN
Pork meat is very important for human health, for being rich in protein, vitamins and polyunsaturated fats.
DOM Almu pork meat is rich in oleic and linoleic acids, which reduce cholesterol levels (LDL2), while stearic acid prevents the increase of cholesterol in the blood colesterol.