A little piece of Germany in Porches
- Written by Paul Rees
In Porches just north of the roundabout lies a little piece of Germany within the Algarve – a German butcher’s shop open to the public offering high-quality German meats and a Biergarten serving authentic German food and beer. This is the real deal, as many Germans have already discovered.
The whole site is owned by Vila Vita and was inspired by the hotel’s need to ensure the finest possible quality for its growing empire of award-winning restaurants. To guarantee quantity and quality, Vila Vita set up its own meat processing unit and then opened a shop for the public to enjoy the same high standards.
The animals are reared at Herdade dos Grous in the Alentejo, butchered and shipped to the Algarve for processing.
The Herdade is probably best known for the sumptuous wines it produces from its own vineyards, but it also offers luxurious accommodation and outstanding dining. Some of its many acres are given over to caring for its livestock.
Here in the Algarve, Tomas Weber, the master butcher, has a food processing unit that is a model of German hygiene and efficiency. Meat arriving from Herdade dos Grous is processed not only for Vila Vita but also for the adjoining Biergarten restaurant. From the carcasses delivered Weber’s team cuts, trims, analyses and prepares, vacuum packs and ships out a range of cuts. One of Weber’s skills is in preparing meats for the differing styles and demands of restaurants within the Vila Vita group. This entails a keen working knowledge to select just the right portions and qualities.
The butchery also boasts a state of the art smokehouse for specialist meats, mainly sausages, which are created following authentic German recipes as many of the customers using the METZGEREI, or butcher’s shop, are German expats who know a fake German sausage when they eat one. Many of Weber’s regular customers travel from across the Algarve to buy this high quality.
If you want to sample the meats in situ, the Biergarten is a treat. It is marketed as ‘a little taste of Bavaria in the Algarve’ and it does not disappoint with tall glasses of Paulaner beer, and home prepared fare. Long wooden tables and benches inside and out, wooden kegs, and murals of Bavarian scenes give the illusion of Bavarian gemütlichkeit, a concept that mingles warmth and friendliness with calm relaxation and quality time. The beer is PAULANER from Munich and the menu has GERMAN DISHES such as the sausages made immediately next door, schnitzel, pretzel, potato salad and apple strudel. Pork and beef from the resort’s Alentejo estate is also served.
The atmosphere is relaxed and friendly and the staff gets in the mood by wearing traditional lederhosen and dirndls.
As a special treat for readers, here is the Biergarten's own German meat ball recipe - serves 10.
Chop 230gr onion, cube 140gr bread without crusts and dip in a little water, chop 2 cloves of garlic into thin pieces, beat 6 eggs in a bowl, chop up 40 gr of parsley.
Squeeze the water out of the bread. Put into a large clean bowl and add all the ingredients, including salt and petter to taste, mixing well.
Pat a portion in your hands to form a ball and then fry them.
Serve with Curry Ketchup and potato salad. Enjoy!
