(Barroso-Montalegre Salpicão Sausage)
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.
The sausages are then smoked slowly over an oak fire. The sausage is light brown in color on the outside, while it is bright red and firm on the inside. The flavor is accentuated by the aroma of smoke and wine, and the sausage has a mild, salty flavor.
It is traditionally consumed raw or boiled and served as an appetizer with cottage cheese, homemade bread, and local wine on the side.
