Description: Filled with about 30 to 35 cm in length and 3 cm in diameter. It is prepared with meat trimmings, blood and condiments (salt, paprika, garlic and cumin). The meat comes from the Alentejo breed pig, obligatorily castrated while still in piglet, slaughtered between 12 and 16 months and with a carcass weight of about 120 kg. The food is based on acorns (montanheira feeding).

Description: Sausage prepared with blood, parsley, chopped onion, boiled rice or wheat roll, cinnamon powder, ground pepper, pieces of bacon, shreds. corn or wheat flour, intestine fats, garlic, vinegar, salt, paths and cloves. They are smoked and smothered in glass jars or crockery covered with lard. They have a weight that varies between 100 and 300 g, with an average dimension of 20 cm, but can vary between 05, 15 and 443 cm.

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.

Description: Sausage made with lean and tender pork meat (some-times loin), chopped into fine miga, to which pig's blood, spices and also parsley or mint, chopped onion and rice are added.

Description: Sausage of flour and meat. It can be presented in the market in bags of raw cloth or in thick pork casing. The length varies between 20 to 30 cm and the diameter is 5 to 10 cm.

Description: Chorizo made with the less soft parts of the pig and with bits of fat and offal. It usually weighs 200 g, but can vary up to 100 g, measuring about 20 cm in length.