Chouriço de abóbora de Barroso-Montalegre

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.

It is traditionally used as an accompaniment to classic Portuguese dishes, whether roasted, boiled, or used as an ingredient in soups and bean stews.