TABLE OF CONTENTS
Best Montalegre Sausage/Salami Types
This horseshoe-shaped sausage is made with meat and lard coming from Bísaro breed of pigs. Ground pork is mixed with wine, garlic, salt, powdered chili pepper, and paprika, and it is then stuffed into a thin sausage casing before being smoked for 10 to 15 days.
The finished sausage ranges from yellow to brown in color and has visible pieces of fat throughout it. Barroso-Montalegre chorizo is made in the Montalegre region of Portugal, where the cold, dry climate and unique smoking conditions are perfect for the production of sausages.
Barroso-Montalegre salpicão sausage is a smoked sausage made from pork of the Bísaro breed of pigs or crossbreeds of the Bísaro pig. It originates from the Montalegre region in the northern Portuguese district of Vila Real.
The climate of Montalegre has a positive effect on the finished sausage – the harsh weather conditions influence the pigs' diet, allowing the meat and fat to develop evenly.
Pork loin is initially seasoned with salt, garlic, and wine, and then rubbed with chili powder before being stuffed in sausage casings.
Several factors make this pumpkin chorizo truly unique – the geographical area in which it is produced, the local breed of pig used in the process, the quality of the local pumpkins, and the traditional smoking process. This pumpkin chorizo is a sausage made with pork meat and locally-grown porqueira pumpkins.
The meat is cut into pieces and combined with salt, garlic, local wine, and pumpkin pulp. The mixture is then stuffed into sausage casings and smoked over low heat in a fireplace. The final product is an orange-colored chorizo sausage with a unique, smoky flavor and dark brown spots running throughout it.
Barroso-Montalegre blood sausage is a regional traditional specialty made with bread, smoked meat, lard, and blood from the Bísaro breed of pigs or their crossbreeds. The history of this blood sausage is rooted in the tradition of pig farming in the municipality of Vila Real.
The pig slaughter is a big family event with great socio-economic importance to the region. During the slaughter, family members gather and make sausages, hams, and other pork products together. This festival clearly displays the importance of pig farming and its culinary influences on the region.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.