Chouriço de Portalegre

This smoked chorizo sausage is made with meat taken from the Alentejana breed of pigs. The meat is cut into pieces and mixed with water and various seasonings before being manually stuffed into sausage casings and left to smoke slowly over an oak fire.

The finished sausages have a pleasant, mild, and delicately spicy flavor and a smoky aroma. They can be preserved in oil and are often used as a key ingredient in a variety of traditional Portuguese dishes. The unique flavor of this chorizo sausage stems from the fact that the pigs feed almost entirely on acorns which impart a distinctive flavor to their meat.