Morcela de Carne de Monchique

Description: This sausage is prepared with the meat trimmings left over from the preparation of the chorizos, bloody muscle masses from cleaning the carcasses, as well as some fatty meat that may or may not be fried (greaves), chopped in a fine crumb. It is between 4 to 5 cm in diameter, variable length from 30 to 35 cm, cylindrical in shape and is tied at both ends.

Region: Algarve.

Particularity: Flesh and blood chorizo.

History: As in practically all mountain areas, pig farming has been carried out since time immemorial. This fact is related to the need for the people of the mountains to guarantee their supply throughout the year, since the regular supply of fresh meat is not guaranteed due to the distance from urban areas and the difficulties in communication routes. The pig, through the products obtained from it, has assumed a preponderant role in the face of the relatively long possibility of its conservation, provided that it is prepared according to the technologies of the region's climate.

Use: Black pudding is eaten roasted or cooked, as a main meal or as a snack.

Know-how: The pigs, weighing about 10 to 12 arrobas of live weight, are slaughtered in a period that coincides with the first quarter of the moon. The meats, after being crumbled, are marinated in a syrup prepared with pig's blood diluted with salt and vinegar, finely chopped garlic, ground cloves and cumin, pepper, cinnamon and ground nutmeg. They are filled 24 hours later in fine, fresh pork casing, after being washed and seasoned with lemon or orange. It is cooked in the socalled 'Moorish broth' (water, whole onion, salt, parsley and bay leaf) for 30 min to 1 hour, over a low heat so that the casing does not burst. Drying is done in a traditional smokehouse or in the chimney for a period of time ranging from 8 to 15 days. Conservation, previously done by immersion in lard or olive oil with salt, is being replaced by conservation by cold.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001