The Campo Maior and Elvas ham and paleta are made using pork taken from Alentejo breed pigs raised in the municipalities of Campo Maior and Elvas in Portalegre. These pigs are raised outdoors, feeding on grasses, cereals, and legumes.
The ham is made from the hind leg of the pig, while the paleta is made from the foreleg. In both cases, the hoof and the outer skin is left on. The production process is based on local methods, and is divided into several stages: cutting, salting, the post-brining (drying), and curing or aging, which lasts up to a year under natural conditions.
This smoked chorizo sausage is made with meat taken from the Alentejana breed of pigs. The meat is cut into pieces and mixed with water and various seasonings before being manually stuffed into sausage casings and left to smoke slowly over an oak fire.
The finished sausages have a pleasant, mild, and delicately spicy flavor and a smoky aroma. They can be preserved in oil and are often used as a key ingredient in a variety of traditional Portuguese dishes. The unique flavor of this chorizo sausage stems from the fact that the pigs feed almost entirely on acorns which impart a distinctive flavor to their meat.
This smoked chorizo sausage is made from the meat of the Alentejo pig, which is raised throughout the district of Portalegre in Portugal. All of the meat used in this type of sausage must be taken from Alentejo pigs in order to be sold as chouriço mouro de Portalegre.
The meat, fat, and blood are mixed with sweet paprika or red bell peppers, salt, garlic, and local wine, with the optional addition of caraway seeds. The mixture is then stuffed into sausage casings and smoked over a fire of locally-grown oak wood.
The final product is a red-to-dark-brown sausage with a semi-hard texture and a unique, meaty, smoky flavor.
According to EU directives, Portalegre blood sausage can only be produced from the fat and blood of Alentejo pigs in the Portuguese district of Portalegre. The first written records of this smoked black pudding date to the mid-18th century, but one can assume that the farmers of the region have been making it since much before.
This product was yet another ingenious way of making use of all possible parts of a slaughtered animal, even the fat and blood, and the smoking process additionally extended its shelf life. To make Portalegre black pudding, soft fatty tissue is crushed, blood is added, and the two ingredients are mixed into a paste.
This smoked pork sausage is produced in the region surrounding the town of Portalegre in eastern Portugal. The pork used for these sausages must be taken from the Alentejo breed of pigs, and it is mixed with wheat flour, salt, crushed garlic cloves, pepper, and sweet paprika.
The mixture is stuffed into sausage casings and smoked over an oak fire. The sausage is yellowish-brown in color with a shiny skin, the interior is dark yellow to brown and coarse in texture, while the flavor is delicate and slightly piquant. Farinheira is a key ingredient in traditional dishes such as cozido and various bean stews.
This smoked sausage is made with pork from the Alentejo breed of pigs, which are reared and slaughtered exclusively in the region of Portalegre. Portalegre is located near the mountainous range of Serra de São Mamede, with a microclimate that is especially well-suited to pig and cattle farming.
The only ingredients in painho sausage are Alentejo pork meat and fat, garlic, paprika, salt, and wine. To produce the sausage, the meat and fat are diced and mixed with the rest of ingredients into a coarse paste, which is then stuffed into sausage casings and smoked.
This sausage is made from pork loin taken from the Alentejo breed of pigs raised in the Portuguese district of Portalegre. The animals feed mostly on acorns, and they impart a unique flavor to the meat. The meat is dressed and scored to allow the spices and aromas to absorb into the meat, and it is then rubbed with various seasonings and spices such as paprika, garlic, salt, and local wine.
After it has been marinated, the meat is diced and stuffed into sausage casings before being smoked twice over an oak fire. The smoking process gives the sausage a unique aroma and a slightly salty, spicy flavor, with a bright exterior varying in color from pink to red. Lombo enguitado de Portalegre is commonly served with bread as an appetizer or eaten as a snack on its own.
This smoked pork sausage is produced in the Portalegre region of eastern Portugal. The original intent of this sausage was to conserve meat for as long as possible. The region's climate is characterized by cold and dry winters that are ideal for the production of sausages.
The process of smoking and drying in the cold, dry air greatly extends these sausages' shelf life. Made exclusively with meat and fat from the Alentejo breed of pigs, linguiça de Portalegre is combined with salt, garlic, and paprika, with the optional addition of regional white wine.
According to EU regulations, this blood sausage can only be produced from the fat and blood of Alentejo pigs. It hails from the Portuguese district of Portalegre, which has a long history of pig farming and sausage production. To make this blood sausage, soft fatty tissue is diced, mixed with blood, and combined with salt, garlic, cumin, paprika, and (occasionally) local wine.
This mixture is then stuffed into sausage casings, tied, and scalded in hot water. The finished sausage is black and glossy, and it has a pleasant, mild, delicate, and savory flavor. It is traditionally served with bread and beer, and it also serves as an ingredient in various traditional stews.
This pork sausage, which is made from the top loin from the Alentejo breed of pigs, is produced in the Portalegre district in eastern Portugal. The temperature, humidity, and altitude of this region are ideal for the production of excellent sausages.
The pork loin is stripped of fat and tendons, then scored to allow the flavors of the marinade to infuse the meat. It is rubbed with salt, garlic, and sometimes wine, after which it is diced and stuffed into sausage casings for drying. The finished sausage is pink in color and has a semi-hard consistency.
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