Two bottles, Papa Figos Douro red and Quinta de Santa Eufemia Ruby Port, with the Portuguese core five in a wicker hamper.

Red and port, table and afterwards

The pairing here covers a whole evening. Papa Figos handles the cheese and chourico through the meal. The Ruby Port from Quinta de Santa Eufemia, a small family house in the Douro, takes over afterwards with the quince marmelada and palmiers. Port and marmelada is one of those combinations that sounds obvious once you have tried it. Fourteen-inch wicker hamper with raffia.

The brands

These are the labels Portuguese families actually buy, not export brands invented for gift boxes. Bom Petisco tin their sardines and tuna on the Atlantic coast and are the tin most Portuguese households keep in the cupboard. Macarico cure the olives and bottle the piri-piri. Quinta dos Jugais make their honeys and cheese jams in the Serra da Estrela, the same mountains the sheep cheese comes from. Gallo has been pressing olive oil in Portugal for over a century. Every one of them sits on the shelf in a Portuguese grocer, which is the only test that really matters. You can read more about the regional food traditions behind them at Visit Portugal.

Packing and delivery

We pack this hamper in a 14-inch wicker hamper finished with raffia. Cheese and charcuterie travel chilled and keep well on arrival. We deliver across mainland UK, and we can send directly to the recipient with a handwritten card if you tell us what to write. See the rest of the range on our Portuguese food hampers page.

Serving suggestion

Take the cheese out of the fridge half an hour before you serve it, and cut it open rather than slicing it thin. Set the chourico part-sliced on a board. Open the tins and leave them in the tin, which is how they are eaten in Portugal. Put the marmelada beside the cheese, not with the sweets.