Description
The Morcela de Estremoz e Borba PGI is a sausage made from the meat and fat of the Alentejana PDO breed of pig with the addition of typical ingredients such as ground pepper, garlic, cloves, cumin, pork blood, pepper, salt and the local wine. The resulting mixture is stuffed into natural intestine casings and smoked over oak fires.
Production Area
Morcela de Estremoz e Borba PGI is made in the municipal areas of Borba, Estremoz, Vila Viçosa and Alandroal, in the Évora district.
Production Method
The meat and fat is cut into pieces no bigger than 3 cm and mixed with the other ingredients. The resulting mixture is left to marinate for 24 hours at a temperature of between 0°C and 5°C at 90% to 95% humidity. At this point the mixture is stuffed into pork intestines which have been previously treated with water, salt and vinegar, and the ends are tied with pure cotton string. The smoking process is carried out over holm oak (azinheira) wood fire at between 30°C and 45°C for about five days.
Appearance and Flavour
Morcela de Estremoz e Borba PGI varies between 20 cm and 35 cm in length and has a diameter of between 2 cm and 4 cm. It is semi-rigid and dark red in colour with a wrinkled appearance. The interior is mottled with an irregular distribution of meat and fat.
History
Morcela de Estremoz e Borba PGI, like the Chouriço, was born from the need to conserve the meat from the Alentejana breed of pig. Since the pigs were normally slaughtered and butchered at Christmas time these sausages had enormous value as nutrition for the local population for the whole year. All Estremoz and Borba sausages have the same unique features dictated not only by the local climate but also by the skills and traditions of the local inhabitants.
Gastronomy
Morcela de Estremoz e Borba PGI must be stored in a cool and dry place. It can be eaten as it is, roasted, fried or boiled. It is the ingredient for many traditional dishes of which the most famous are cozido à portuguesa, cozido de grão and favas guisadas.
Marketing
This sausage is sold as Morcela de Estremoz e Borba PGI. It is vacuum packaged, modified atmosphere and/or controlled atmosphere packaged. It is sold whole or whole and prepacked.
Distinctive Features
Morcela de Estremoz e Borba PGI is very closely linked to the feed of the Alentejana PDO breed of pigs. The acorn is greatly responsible for the flavour of this sausage as is the age at which the pigs when slaughtered, which is between 10 and 18 months at a minimum weight of 90 kg.
