Instituto_Bazzar

Breno, a charcutier from Nova Friburgo, in the State of Rio de Janeiro, makes cured meats using pigs of native Brazilian breeds, in an underground cave system. It is a unique and artisanal product, with sustainable practices, supported by Instituto Bazzar. Meet Porco Alado.

And that’s what we do!

After 24 years in the restaurants business in Brazil, Bazzar has a new gastronomic project. We believe in the gastronomic identity of a territory as a driving force for local tourism. We tell stories about the past to build a route for the future. Stay tuned.