This chorizo sausage is made with pork taken from Alentejo breed pigs raised in the municipalities of Borba, Estremoz, Vila Viçosa, and Alandroal in Portugal's Portalegre district. The pigs feed mainly on acorns, which provide a unique, unmistakable flavor to the meat used for these sausages.

The meat is cut into small pieces and mixed with garlic, paprika, salt, and water. The mixture is then stuffed into sausage casings and smoked until it develops a dark-red to black color and wrinkled texture. The sausages have a pleasant, smoky, garlicky aroma and a well-nuanced balance of sweet and savory flavors. 

This sausage is made with fatty cuts of pork taken from the Alentejo breed of pigs with the addition of wheat flour, garlic, paprika, salt, and water. The animals are fattened and fed mostly on acorns, which imparts a distinctive flavor to their meat.

The meat is cut into small pieces and mixed with seasonings, after which it is stuffed into sausage casings and smoked slowly over an oak fire. The final product is a horseshoe-shaped sausage that is yellow to orange in color, with a semi-soft, pasty texture. 

The Estremoz e Borba region in the eastern district of Évora has a unique tradition of smoking and drying meat that has developed across the centuries, and the dried meat products were long the principal source of protein for the local population.

Estremoz e Borba pork loin sausage is a cured sausage made using the whole pork loin of Alentejo pigs. The pork loin is seasoned with salt, whole garlic cloves, and paprika paste, and it's left to dry for two days. The semi-dried pork loin is then split in half and a layer of fat is sandwiched between the two halves before it is rolled and stuffed into the casing. 

Estremoz e Borba blood sausage is made exclusively with pork taken from the Alentejo breed of pigs. Pork meat and fat are finely cubed, mixed with spices, pig blood, and local wine before being stuffed into animal intestines and smoked slowly for a few days over an oak fire, resulting in a long-lasting sausage similar to chorizo.

As pigs in the region were traditionally slaughtered and butchered before Christmas, the smoking process for this sausage ensured that the meat was able to last throughout the year. The unique flavor and consistency of Estremoz and Borba sausages result from the sausage-making skills and traditions of the local people, which have been handed down through the generations for centuries. 

This large and thick chorizo sausage is made with meat from the Alentejo breed of pigs. These pigs feed mostly on acorns which impart a distinctive flavor to the meat used for these sausages. The meat is cut into small pieces and mixed with garlic, paprika, salt, and water.

The mixture is then stuffed into sausage casings and left to slowly smoke until it develops a smooth, shiny, dark-red color and a garlicky, smoky flavor with a fine balance between sweet and savory. This chorizo sausage is usually eaten raw as as an appetizer or a snack, but it can also be fried before consumption.

Farmers in the Alentejo region in western Portugal have a long tradition of pig farming. Pigs were often a backup option for farmers who otherwise mainly dealt in crop farming – the pigs and dried pork products were necessary to help them survive some of the poor harvest years.

This special breed of pig from Alentejo is still used today to make paia sausage in Estremoz e Borba in the Évora district of Portugal. To make this smoked pork loin and bacon sausage, the meat and bacon are diced and seasoned with salt, ground pepper, and garlic.