Descrição do Produto
The etymology of name comes from Brazil, meaning naïve or ingenuous. It is a traditional smoked sausage, made only of the pork’s loin. The meat is cut into relatively big pieces and left for five to eight days in the Portuguese traditional “vinha de alho” (a mixture of white or red vine, garlic, bay leaves, salt and pepper). After this period of time, the meat is filled into the pork’s intestine, strongly tied together and put to dry in traditional flues or fireplaces heated with oak, chestnut wood and genista, which takes about two weeks.
It has a cylindrical with a diameter between four to five centimetres and between fifteen to twenty centimetres in length.
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 sausage 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 is usually eaten raw in very fine slices and combines perfectly with cheese and a good vine.