Descrição do Produto

This is a traditional smoked type of sausage (enchido) which is made of the loin of the pork’s neck, seasoned with a salt and pepper mass and garlic. It is then stuffed into the pork’s dried intestines and goes into smoke curing, which takes place in flues or fireplaces heated with holm wood.

The distribution of meat and fat are perfectly distinguishable in this heterogenic marbled shiny mass of a reddish colouration.      It is usually eaten raw, cut into very fine slices.

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 it 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…

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