"Tasting Negrais suckling pig is like going to heaven and back"
Hélia Caneira, head of the company, received an unparalleled inheritance from her parents, today an undisputed brand in the Sintra region.
Production continues to be entirely handmade, continually allied to technological developments, with the aim of guaranteeing quality and rigor throughout the production line, from slaughtering, roasting, packaging and sale. All piglets are slaughtered on HM Caneira's premises.
H.M. Caneira has been committed to modernizing both its facilities and the way in which it presents this gastronomic ex-libris, which began to be part of Sintra's gastronomic tradition at least half a century ago.
"Trying the Caneira family's Negrais-style suckling pig is divine. It's like going to heaven and back"
The company has always created new ways of presenting Negrais-style suckling pig, while maintaining the unique traditional flavor that has made this delicacy a national reference, present on the menu of many Sintra family lunches on certain holidays.
The company employs a large number of specialized workers who are constantly being trained. H.M. Caneira has evolved technologically, thus guaranteeing quality and excellence, from the slaughter of the animals to the end consumer.
With points of sale outside the geographical limits of the municipality, H.M Caneira's Negrais-style suckling pig is already in two stores in Lisbon, in Saldanha and Benfica, and in the markets of Vila de Cascais and Praia das Maçãs.
Specialized in pleasing its customers, H.M. Caneira is today a company with a strong presence in the domestic market and expanding widely in international markets.
Hélia Caneira, in her Made in Sintra application, stressed the importance of certification:
"It gives comfort to the consumer, advertises the area and is a very important economic factor for boosting the local economy."
Hélia Caneira's parents were the great forerunners of the company. The uniqueness of this delicacy lies in the preparation of the suckling pig. Roasted open and spread out to catch the heat on both sides, all the suckling pigs are brined for a night, and it's the seasoning that is the great mystery.