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English (UK) 
Description: Meat chorizo with 4 to 5 cm in diameter, variable length, cylindrical and tied at both ends.
Region: Algarve.
Other names: Sausage from Serra de Monchique.
History: The fattening and killing of pigs has been, since time immemorial, practiced in all rural communities of Monchique, constituting a tradition that justifies the current socio-economic importance of pig farming in the municipality. These chorizos date back to time immemorial and were preserved in wheat, as this provided a fresh and airy environment, ideal for their preservation.
Use: It is consumed raw, cut into round slices, grilled or even in the preparation of other dishes.
Know-how: It is made with lean pork, to which is added some streaky and fatty meat, cut small (into pieces of 2 to 3 cm). The seasoning is made with salt, whole or chopped garlic, from which the embryo was previously extracted, peppers and red pepper syrup, white wine and/or vinegar. The maturation of the minced meat is done for 3 to 7 days, taking care to stir it every day with a wooden spoon or knead, while rectifying the seasonings. Fresh pork casings are filled (previously washed and seasoned with salt and orange or lemon slices). They dry for 15 to 20 days in a traditional smokehouse or in the kitchen chimney. Subsequently, they are dipped in oil or olive oil. As a curiosity, it is mentioned that pigs are slaughtered with 10 to 12 arrobas of live weight and in the crescent lunar phase.
Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001
