Linguiça de Portalegre

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.

Once the product is finished, it should have a red, shiny surface, a mildly salty, delicate flavor, and smoky aroma.