(Melgaço Salpicão Sausage)
Originating from the far northern tip of the country, Melgaço salpicão sausage is a traditional cured and cold-smoked sausage. The proximity of the ocean and the unique combination of winds and cold winters in the Viana do Castelo region provide excellent conditions for making dried meats.
The high quality of the region's sausages is a result of both the traditional animal feed used and the knowledge passed down among its residents from generation to generation.
Melgaço salpicão sausage is made from pork loin and leg taken from the Bísaro breed of pigs.
The meat is diced and combined with salt, garlic, wine, pepper, and chili powder. The combination is stuffed into sausage casings before being smoked over local oak wood. The finished sausage is chestnut-brown in color, firm, and well-marbled, and it has a predominantly smoky, pleasant aroma.
The meat is succulent and moderately salty. This sausage is usually served as an appetizer with homemade bread and cottage cheese.
