Chouriço azedo de Vinhais

This smoked sausage is made exclusively with meat taken from the Bísaro breed of pig or its cross-breeds, and at least 50% of it must come from pigs raised in the northern district of Bragança in Portugal. The meat is cut into small pieces and boiled in salted water, which is then used to soften the bread that goes into the final mixture of meat, bread, paprika, garlic and olive oil.

The mixture is stuffed into sausage casings and slowly smoked over an oak or chestnut fire. The final product is yellow to brown in color and has an intense, smoky aroma and a lingering aftertaste. This chorizo pairs well with vegetables, sprouts, and boiled or mashed potatoes.