Descrição do Produto
This is a very traditional smoked type of sausage (enchido). It is composed of the pork’s hard meat and fat, which are manually cut into very small pieces and then seasoned at taste. The final mixture is called “massa” (dough), which is left to rest for a period between twenty-four and forty-eight hours. After this time, the pork’s intestines are filled with this mixture, strongly tied together and hand shaped into a curved form. Thus is how this sausage gains its horseshoe like looks.
To be considered a “chouriço” this sausage has to have about two centimetres in diameter and between four and a half to forty centimetres in length.
In its final stage it goes into smoke curing, which takes place in traditional flues or fireplaces heated with oak, chestnut wood and genista. After this (more or less) two week drying period, the “chouriço” is ready to be at your table.
Conservation: It should be kept in cool and dry places to avoid the appearance of mould, especially after cutting. Here a small trick can help, grease the “chouriço” with olive oil, in particular at the cutting area, wrap it in a lettuce leaf and then in an aluminium sheet and this tasty dish will keep its characteristics.
Serving suggestions: Food entries, snacks, sandwiches…
It can be eaten raw, roasted, backed, stewed… it is impressive way to garnish meat dishes.