Esporao Reserva and Vintage Port 2015 with twenty-eight Portuguese items, in a 22-inch wicker hamper.

A vintage port at the centre

Quinta de Santa Eufemia only declares a vintage in the years that earn it, and 2015 was one. This is a bottle to keep or to open properly, with the cured goat cheese and the dried figs. Esporao Reserva covers the meal itself. Around them sit twenty-eight items: all four cheeses, four chouricos and presunto, six conservas including bacalhau and anchovies, olives, olive oil, honeys and jams.

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 22-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.