Description: The Morcela de Cozer de Portalegre PGI is a scalded sausage consisting mainly of fats (from the head, neck, belly and back fat) and pig's blood from pigs of the Alentejana breed, with the addition of salt, ground dried garlic, cumin, sweet pepper and, occasionally, white wine from the Portalegre region. The casing may be made from small or large intestine, stomach or bladder, exclusively of pig.
Production method: The soft fats are subjected to a process of traditional cutting ("miga") and then the blood which has been previously heated (usually over hot ashes, to prevent coagulation) is added. The other ingredients are then added and the resulting mixture is left to marinate for 12 to 20 hours in an environment with temperature not exceeding 10 °C and humidity of next 80/90%, after which it is stuffed into natural intestine skins. Finally it undergoes a process called escaldão, which means it is immersed in hot, not boiling, water for between 45 minutes and 2 hours and then immersed in cold water for about 5 minutes.
Distinctive features: The characteristic flavour of Morcela de Cozer de Portalegre PGI is largely due to the utilization of meat and fat from Alentejo pure bred pigs with an acorn-rich diet.
Production area: Morcela de Cozer de Portalegre PGI is made in the Portalegre district.
History: Morcela de Cozer de Portalegre PGI is part of a wide range of traditional sausage from the Portalegre region, developed throughout the centuries in order to cope with the concentration of pork supply in a short period of the year, and taking advantage of an enabling micro climate influenced by the Serra de São Mamede and from the know-how of the local population. This led to the development of local traditional techniques of pork processing and conservation by processes of salting and drying.
Product specification (pdf)
Control and certification body
AGRICERT, certificação de produtos alimentares, Lda
Publication in EU official journal
Regulamento (CE) n.º 1875/97 da Comissão de 26 09 1997 - L 265/26