Description
The Chouriço de Portalegre PGI is a smoked sausage made principally from the Alentejana PDO breed of pig which is found throughout the Alentejo area; it is seasoned with garlic, the local white wine, salt and sweet or hot paprika.
Production Area
Chouriço de Portalegre PGI is made in the Portalegre district.
Production Method
The meat and fat from the leg, shoulder, loin and ribs of the pig is chopped into 2 cm pieces and water and seasoning are added. The resulting mixture is left to marinate at a temperature of 10°C and at 80-90% humidity and then stuffed into the casings by hand. Lastly the sausages are smoked for between 3 and 10 days over oak wood fires exclusively.
Appearance and Flavour
Chouriço de Portalegre PGI is in the traditional horse shoe shape tied at both ends with pure cotton string. It is about 40 cm long and has a diameter of between 20 mm and 45 mm. It has a bright reddish, marbled colour. It has a pleasant, mild and delicate taste and a lightly salted and delicately spicy flavour. It has a smoked aroma.
History
Chouriço de Portalegre PGI is one of the many traditional sausages produced in this area. These delicious local sausages, which were the staple diet of the population in the past, have become specialities today and are served in the best local restaurants. Already at the end of the 19th century, in his cookery book, the writer, Bento da Maia, described the excellent sausages of Portalegre and the traditional method of making them, which is still used today.
Gastronomy
Chouriço de Portalegre PGI should be stored at a temperature of between 5°C and 15°C and may also be preserved in olive oil. It is eaten just as it is or can be the principal ingredient in many traditional local dishes.
Marketing
This sausage is sold as Chouriço de Portalegre PGI. It is sold whole and usually prepacked.
Distinctive Features
The distinctive taste of Chouriço de Portalegre PGI is given by the use of pork from the excellent, acorn fed Alentejana PDO breed of pig.
