{"time":1764789991457,"blocks":[{"type":"paragraph","data":{"text":"  European literature spoke of dry, controlled environments, but Breno, from Porco Alado (<a href=\"https://www.instagram.com/charcutariaporcoalado/\">@charcutariaporcoalado</a>), had to learn to deal with the humidity that the Atlantic Forest brought to his charcuterie, made predominantly from native pigs in Rio de Janeiro.  "}}],"version":"2.18.0"}

{"time":1756842413296,"blocks":[{"type":"paragraph","data":{"text":"Breno Furtado details the bresaola from Serra Fluminense, made with red angus and native spices from Paraty"}}],"version":"2.18.0"}

{"time":1755190089514,"blocks":[{"type":"paragraph","data":{"text":"Saucisse purée: the name is chic, the recipe is simple, and at Sud, o pássaro verde, the flavor has a country taste, with a 100% artisanal sausage of Nova Friburgo's terroir. "}}],"version":"2.18.0"}

{"time":1752522019940,"blocks":[{"type":"paragraph","data":{"text":"Breno Furtado, owner of the Charcutaria Porco Alado, in Nova Friburgo, received support from the Instituto Bazzar in the process of obtaining the Selo Arte for his first 15 products"}}],"version":"2.18.0"}

{"time":1748030040746,"blocks":[{"type":"paragraph","data":{"text":"It took three years of testing to create this product made with 100% native Nilo-Canastra pigs. Lardo is another excellent product from Charcutaria Porco Alado (Mury) made in an artisanal and sustainable way."}}],"version":"2.18.0"}

{"time":1725468287747,"blocks":[{"type":"paragraph","data":{"text":"When the royal family arrived in Rio de Janeiro, the city was still closed to the world, with no transportation, sidewalks or hygiene."}}],"version":"2.18.0"}