Descrição do Produto
This is a traditional smoked sausage, made either of the pork’s shoulder, butt or leg. The meat is cut into relatively big pieces, seasoned at taste and left to rest for fort-eight hours. After this period of time, the meat is again seasoned with vine and left for another twenty-four hours. The mixture is then filled into the pork’s intestine, strongly tied together and put to dry in traditional flues or fireplaces heated with oak, chestnut and holly wood and genista, which takes about four weeks.
It has an oval or round shape with a diameter between ten to fifteen centimetres and about thirty 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.