Every Goan sausage has a story strung into it — literally, in the knots that hold each link together. Ours starts in 1955, when our grandmother, just 18 years old, began making and selling pork sausages from our home in Dovandem, Fatorda. Seven decades later, Pork And More is still run on the same recipe, the same care, and the same belief she had back then: that a sausage is only as good as the pork, the spice, and the person who makes it.

Where it began

Our grandmother was born in 1937, in a Goa that looked very different from today's. Sausage-making wasn't a business plan back then — it was a household skill, passed from mother to daughter, perfected over Sunday afternoons spent mincing pork, grinding spice, and stuffing casings by hand. When she started selling what she made, it wasn't because she set out to build "a brand." It was because the neighbours kept asking for more.

That's really the whole origin story of Goan sausages themselves — chouriço — a dish shaped by Portuguese curing traditions and Goan spice, kept alive in home kitchens long before it ever had a shop or a storefront. Our grandmother's sausages were part of that same quiet tradition, made one batch at a time, sun-dried and strung the old way.

A name people trusted

For as long as our grandmother ran the business, it wasn't a quiet, out-of-the-way shop — it was one of the names people in the area actually sought out. Through the years she was active, Pork And More was known as one of the top-selling sausage makers around, the kind of place people would specifically go out of their way to buy from rather than settle for whatever was closest. That reputation wasn't built on advertising. It was built one satisfied customer, and one repeat order, at a time.

What hasn't changed

What started as one woman's kitchen has stayed, at its core, a small, honest operation. We still work with farm pork, still balance the spice and vinegar by hand rather than by formula, and still believe in keeping the heat level real — not fiery for the sake of it, just properly seasoned. No shortcuts, no mass production, no trying to be something we're not.

Seventy years in, we think that's exactly why people keep coming back: not because we're the biggest, but because the recipe has never been allowed to drift from where it started.

From her kitchen to your WhatsApp

The one thing that has changed is how you can get your hands on it. You no longer need to live down the road from Dovandem to order from us — a quick message on WhatsApp, or a few taps on our order form, and the same sausages our grandmother used to hand across the counter can be on their way to you.

If that's a taste of Goa worth having in your kitchen, you can place an order anytime at porkandmore.com/order, or reach us directly on WhatsApp at 083295 05767.

Pork And More — Dovandem, Fatorda, Madgaon, Goa 403602.