{"id":6470,"date":"2021-12-15T14:49:39","date_gmt":"2021-12-15T14:49:39","guid":{"rendered":"https:\/\/tasteporto.com\/?p=6470"},"modified":"2025-08-12T16:12:40","modified_gmt":"2025-08-12T16:12:40","slug":"guide-to-portuguese-sausages-cured-meats","status":"publish","type":"post","link":"https:\/\/tasteporto.com\/guide-to-portuguese-sausages-cured-meats\/","title":{"rendered":"Your Guide to Portuguese Sausages &#038; Cured Meats"},"content":{"rendered":"\n<p><strong>If you&#8217;d like to know more about Portuguese sausages and cured meat traditions, you&#8217;ve come to the right place. Today we&#8217;ll share with you 9 delicious marvels from Portugal that you need in your life. <a href=\"https:\/\/tasteporto.com\/how-to-choose-between-porto-wine-tours-on-your-next-trip\" target=\"_blank\" rel=\"noreferrer noopener\">We invite you to take one of our Porto Food Tours if you want to sample some of these Portuguese sausages<\/a> from one of the best charcuteries in town.<\/strong><\/p>\n\n\n\n<p>In this article, we&#8217;re going to cover 3 main topics:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"#portuguese_sausages\">Enchidos &amp; Fumados (that&#8217;s the correct expression)<\/a><\/li>\n\n\n\n<li><a href=\"#portuguese_sausage_making\">Portuguese sausage making for beginners<\/a><\/li>\n\n\n\n<li><a href=\"#favorite_portuguese_sausages\">Our top 9 favorite Portuguese sausages and cured meats<\/a>\n<ul class=\"wp-block-list\">\n<li><a href=\"#alheira\">Alheira<\/a><\/li>\n\n\n\n<li><a href=\"#barrigafumada\">Barriga Fumada<\/a><\/li>\n\n\n\n<li><a href=\"#chourico\">Chouri\u00e7o<\/a><\/li>\n\n\n\n<li><a href=\"#linguica\">Lingui\u00e7a<\/a><\/li>\n\n\n\n<li><a href=\"#moira\">Moira<\/a><\/li>\n\n\n\n<li><a href=\"#morcela\">Morcela<\/a><\/li>\n\n\n\n<li><a href=\"#farinheira\">Farinheira<\/a><\/li>\n\n\n\n<li><a href=\"#paio\">Paio<\/a><\/li>\n\n\n\n<li><a href=\"#salpicao\">Salpic\u00e3o<\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><a id=\"portuguese_sausages\">Enchidos &amp; Fumados (that&#8217;s the correct expression)<\/a><\/h2>\n\n\n\n<p>The world of <strong>Portuguese sausages and cured meats <\/strong>is actually an immense multiverse full of gateways into different times, spaces, and realities. Even amongst the Portuguese, there is much unfamiliarity because some products are so region-specific that only the natives know about them. On the other hand, today\u2019s aversion to animal odd bits and, at times, laws imposed by the EU, have reduced some products to absolute rarities and led others to extinction. The Portuguese call this multiverse<em> enchidos &amp; fumados<\/em>. This expression translates into \u201cPortuguese sausages\u201d, which is annoyingly limitative. Its literal meaning is \u201cstuffed and smoked items\u201d:  <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><em>Enchidos<\/em> are composed of a casing that is stuffed with something;<\/li>\n\n\n\n<li>And <em>Fumados<\/em> are all items that are smoked.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/tasteporto.com\/wp-content\/uploads\/2021\/12\/portuguese-sausages-and-cured-meats.jpeg\" alt=\" Best Ever Portuguese Charcuterie Board\"\/><\/figure><\/div>\n\n\n<p>Our Spanish brethren understand this concept in such a similar way that their expression is the same \u2013 <em>embutidos y ahumados<\/em> \u2013 but let&#8217;s not duel on Iberian comparisons for this is the stuff that starts wars.  <br><br>Modern refrigeration is a concept of the XIX century. Before this, meat was preserved using salt, spices, dry air, smoke\u2026 and prayer. It was the Celtic and Roman cultures that first developed this preservation technique in this part of the World, and it\u2019s going to be the simplest people who are going to continue it. You see, worrying about having enough food to survive the winter, making the most of the animals in front of you, these are not concerns of the wealthy. It\u2019s not a coincidence that our favorite dishes all come from the so-called <strong>traditional gastronomy<\/strong>, \u201cthe people\u2019s food\u201d. This is a world of simplicity and yet tremendous creativity, of humble ingredients cleverly combined and great knowledge and respect for Nature.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><a id=\"portuguese_sausage_making\">Portuguese sausage making for beginners<\/a><\/h2>\n\n\n\n<p>Speaking of ingredients, when it comes to Portuguese sausages, pork is the most important one. Up in the North of Portugal, the star is the B\u00edsaro breed. These are big pigs that take longer to grow and are bred with great care. They are fed lovely things such as cabbages and chestnuts, fruit, acorn, cereal, potatoes, and the occasional leftovers. This makes for well-fed, happy animals which become very flavorful meat then treated with great skill. The pig is used in its entirety and nothing goes to waste. <\/p>\n\n\n\n<p><strong><a href=\"https:\/\/tasteporto.com\/tour\/downtown-food-tour\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pssst, craving a taste of these authentic Portuguese sausages? Join our expert local guide for a taste of the real Porto!<\/a><\/strong><\/p>\n\n\n\n<p>You obviously have your nobler cuts but those don\u2019t come into the <strong>Portuguese sausages<\/strong> multiverse in great quantity. It\u2019s the offal or odd bits that reign. They go through a \u201cgastronomic spa treatment\u201d as they rest in salt, wine, garlic, paprika, bay leaf\u2026 and later are mixed in with flour, honey, bread, onion, herbs, rice &#8211; all depending on the region, the recipe, and the pair of hands at work. Finally, if the item is to be smoked, there\u2019s a whole other world to look into: type of wood, temperature, location for the smoking, timings, weather. <br><br>In Portugal, we have <em>enchidos &amp; fumados<\/em> from all over the country including our beautiful islands. The greatest quantity and diversity is found in the rugged, poorer, more humid North but our list of favorites does include a few \u201cimports\u201d from the south. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><a id=\"favorite_portuguese_sausages\">Our top 9 favorite Portuguese sausages and cured meats<\/a><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><a id=\"alheira\">ALHEIRA<\/a><\/h3>\n\n\n\n<p>Many stories have been told about the origin of <em>alheiras<\/em>, mainly associating them with the tribulations of the \u201csecret Jews\u201d after the rise of the Portuguese Inquisition, in the XVI century. These are just that: stories. Their origin is the same as all Portuguese sausages: they were born from the need to preserve meat. And when the pork ran short, other meats were added. That\u2019s it! Stop making stuff up!! Alheiras are an absolute favorite in Porto. These days, you will find many variations to the dish and to the sausage itself, some bordering on the heathen! <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/tasteporto.com\/wp-content\/uploads\/2021\/12\/alheira-portuguese-sausages.jpg\" alt=\"Alheira, a portuguese sausage\"\/><\/figure><\/div>\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts: <\/strong>head, salted belly bacon, back bones, rind. These can be mixed with other meats such as chicken, veal, rabbit and game.<\/li>\n\n\n\n<li><strong>Preparation:<\/strong> boiled with garlic, parsley and bay leaf. Old bread is soaked in this stew which is then shredded and seasoned with paprika and more parsley.<\/li>\n\n\n\n<li><strong>Casing:<\/strong> hog\u2019s (small intestine).<\/li>\n\n\n\n<li><strong>Smoked:<\/strong> 5 days with oak or elm-tree wood plus 3 days for drying.<\/li>\n\n\n\n<li><strong>Preferably served: <\/strong>oven-grilled or coal-roasted with boiled potatoes and turnip greens.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><a id=\"barrigafumada\">BARRIGA FUMADA<\/a><\/h3>\n\n\n\n<p>There\u2019s always a piece of <em>barriga fumada<\/em> in the freezer at Mom\u2019s. It\u2019s the go-to item for flavor. To be perfectly honest, we think it should be considered a spice. <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/tasteporto.com\/wp-content\/uploads\/2021\/12\/barriga-fumada-portuguese-cured-meats.jpg\" alt=\"A type of portuguese cured meat\"\/><\/figure><\/div>\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts:<\/strong> belly bacon.<\/li>\n\n\n\n<li><strong>Preparation:<\/strong> soaked in water, salt, olive oil, paprika and pepper for 3 days.<\/li>\n\n\n\n<li><strong>Smoked:<\/strong> 20-30 days with oak and chestnut wood plus 20 days for drying.<\/li>\n\n\n\n<li><strong>Preferably served: <\/strong>\u201cadd to anything that needs help\u201d, as one of the Taste Porto Moms would say.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><a id=\"chourico\">CHOURI\u00c7O<\/a><\/h3>\n\n\n\n<p>This is possibly the most widespread and versatile type of <em>enchido<\/em> in the country and there are numerous different versions: meat chouri\u00e7o, onion chouri\u00e7o, green chouri\u00e7o, pumpkin chouri\u00e7o, honey chouri\u00e7o, rice chouri\u00e7o\u2026 the list is endless. It\u2019s commonly added to recipes to give that extra punch but it can also star on a cold meats board. It can be argued that one of the most commonly used is chouri\u00e7o de<em> carne<\/em> (meat). <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/tasteporto.com\/wp-content\/uploads\/2021\/12\/chourico-portuguese-sausages.jpg\" alt=\"Chouri\u00e7o, a Portuguese sausage\"\/><\/figure><\/div>\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts:<\/strong> loin, neck and belly bacon.<\/li>\n\n\n\n<li><strong>Preparation: <\/strong>marinated in salt, garlic, red vinho verde and bay leaf for 2-4 days. All is drained and seasoned with paprika which can be sweet, spicy or a mix of both.<\/li>\n\n\n\n<li><strong>Casing:<\/strong> hog\u2019s.<\/li>\n\n\n\n<li><strong>Smoked: <\/strong>10 days with oak wood.<\/li>\n\n\n\n<li><strong>Preferably served: <\/strong>roasted in aguardente using a small clay roaster (a staple in any home).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><a id=\"linguica\">LINGUI\u00c7A<\/a><\/h3>\n\n\n\n<p>This is another \u201cimport\u201d from the south, one that has made its way into some of Porto\u2019s most beloved dishes such as &#8220;Francesinha&#8221; and &#8220;Pica-Pau&#8221;.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/tasteporto.com\/wp-content\/uploads\/2021\/12\/linguica-francesinha.webp\" alt=\"Lingui\u00e7a, a portuguese sausage used in Francesinha\"\/><\/figure><\/div>\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts:<\/strong> neck, shoulder and belly.<\/li>\n\n\n\n<li><strong>Preparation: <\/strong>marinated for 3 days in water, white wine, garlic, salt and red pepper paste (can be spicy).<\/li>\n\n\n\n<li><strong>Casing:<\/strong> hog\u2019s.<\/li>\n\n\n\n<li><strong>Smoked:<\/strong> 10 days with holm-oak wood.<\/li>\n\n\n\n<li><strong>Preferably served: <\/strong>grilled.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><a id=\"moira\">MOIRA<\/a><\/h3>\n\n\n\n<p>The name may be telling us this Portuguese sausage is of southern origin, as it seems to evoke the moors, the Arabic-speaking people that invaded the Iberian Peninsula in 711. However, <em>moiras<\/em> are only produced in the north. They differ from morcela mostly because they have more spices and cure for longer. <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts: <\/strong>bloody pieces of meat.<\/li>\n\n\n\n<li><strong>Preparation: <\/strong>marinated for 3 days in vinha d\u2019alhos (red wine, garlic, salt, cumin and chili pepper). Lard, blood and bone stock that\u2019s been filtered through bread are added after.<\/li>\n\n\n\n<li><strong>Casing: <\/strong>hog\u2019s.<\/li>\n\n\n\n<li><strong>Smoked: <\/strong>6 days with any wood.<\/li>\n\n\n\n<li><strong>Preferably served:<\/strong> oven-grilled or coal-roasted with arroz malandro with turnip greens, a typical rice dish that translates into \u201cnaughty rice\u201d since, like a restless child, the great amount of sa(ss)uce does not allow it to sit still.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><a id=\"morcela\">MORCELA<\/a><\/h3>\n\n\n\n<p>The center, south, and islands all produce <em>morcelas<\/em>. This<em> enchido <\/em>was clearly developed as a way to use the blood of the pig which is still believed to be very good for your health. There are many types of <em>morcela <\/em>but the basic recipe seems to be:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts:<\/strong> bloody pieces of pork meat and blood.<\/li>\n\n\n\n<li><strong>Preparation: <\/strong>mixed with salt, water, garlic, cumin and paprika.<\/li>\n\n\n\n<li><strong>Casing:<\/strong> hog\u2019s.<\/li>\n\n\n\n<li><strong>Smoked:<\/strong> 8 days with holm-oak wood.<\/li>\n\n\n\n<li><strong>Preferably served: <\/strong>part of a stew; boiled or roasted with \u201cnaughty rice\u201d.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><a id=\"farinheira\">FARINHEIRA<\/a><\/h3>\n\n\n\n<p>Although you can easily find this in our grocery stores and markets, the main recipes for this particular Portuguese sausage are from the center and south of the country. However, farinheira has a very well-established place in the hearts and stomachs of the north. Despite being an \u201cimport\u201d, it is a mandatory presence in northern classics. These days, it has become very popular as stuffing (chicken, mushrooms, puff pastry, etc.) and as an addition to scrambled eggs.\n<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/tasteporto.com\/wp-content\/uploads\/2021\/12\/morcela-and-farinheira-two-types-of-portuguese-sausages.jpg\" alt=\"morcela and farinheira, two types of portuguese sausages\"\/><\/figure><\/div>\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts:<\/strong> leftover meat, offal and fat.<\/li>\n\n\n\n<li><strong>Preparation:<\/strong> marinated for 1-3 days in water, wheat flour (or bread), salt, garlic, capsicum, onion and pepper. If the farinheira has an orange color, that means those last three ingredients have been replaced with sweet paprika, orange juice and white wine.<\/li>\n\n\n\n<li><strong>Casing: <\/strong>hog\u2019s.<\/li>\n\n\n\n<li><strong>Smoked: <\/strong>3-10 with oak or holm-oak wood (timings vary a lot depending on recipe and region).<\/li>\n\n\n\n<li>Preferably served: as part of \u201cCozido \u00e0 Portuguesa\u201d (traditional stew).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><a id=\"paio\">PAIO<\/a><\/h3>\n\n\n\n<p>This is a very noble type of Portuguese sausage for it only uses pork loin. What a luxury! That\u2019s why it\u2019s more expensive than all the others on this list. For that reason, it\u2019s sold in small pieces and chosen carefully for specific occasions.\n<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts:<\/strong> loin.<\/li>\n\n\n\n<li><strong>Preparation: <\/strong>marinated for 3 days in water, salt, garlic and red pepper paste.<\/li>\n\n\n\n<li><strong>Casing: <\/strong>pig\u2019s stomach fat.<\/li>\n\n\n\n<li><strong>Smoked: <\/strong>12 days with cork-oak wood after it was salted for 24 hours. <\/li>\n\n\n\n<li><strong>Preferably served: <\/strong>on its own with some bread and olive oil on the side.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><a id=\"salpicao\">SALPIC\u00c3O<\/a><\/h3>\n\n\n\n<p>As chef Nuno Diniz puts it in his amazing book \u201cEntre Ventos E Fumos\u201d (page 53), salpic\u00e3o is \u201cthe fine flower of smoked items\u201d. This is yet another very noble <em>enchido <\/em>and a labor of love for it takes a long time to cure. A real treat! <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/tasteporto.com\/wp-content\/uploads\/2021\/12\/salpicao-portuguese-cured-meats.jpg\" alt=\"Salpic\u00e3o, a Portuguese Cured Meat\"\/><\/figure><\/div>\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pork cuts:<\/strong> loin and tenderloin (totally trimmed of fat and cut into long chunks).<\/li>\n\n\n\n<li><strong>Preparation: <\/strong>massaged and rested for 3-6 days in a paste made from salt, garlic, red or white wine, bay leaf and sweet or spicy paprika.<\/li>\n\n\n\n<li><strong>Casing:<\/strong> chitlins.<\/li>\n\n\n\n<li><strong>Smoked: <\/strong>softly for 25-30 days with oak wood and shrub.<\/li>\n\n\n\n<li><strong>Preferably served: <\/strong>on its own or added to \u201cArroz de Pato\u201d (duck rice).<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Still curious? Hungry for more?<\/h2>\n\n\n\n<p>As you can see, whatever you want to call them \u2013 Portuguese sausages, <em>enchidos &amp; fumados<\/em>, smoked delights \u2013 there is a reason why we address this as a multiverse. We talked about simplicity but there\u2019s great complexity also. And there is much more beyond our top 9! In fact, we didn\u2019t add that round number 10 because that one will have its own article \u2013 the presunto (Portuguese prosciutto) \u2013 so stay tuned. <br><br>Now that you have the theory, the next steps are obvious: <a href=\"https:\/\/tasteporto.com\/tour\/custom-experiences\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>book a ticket to Porto and come join us on one of our Porto Food Tours so you can put all this knowledge about Portuguese sausages into practice<\/strong><\/a>. From a 19th-century Portuguese deli to one of the best charcuteries in the city, we can guide you through this meaty journey and share with you our local chunks of wisdom. <br><br>We\u2019re waiting for you!<br>Taste Porto Foodie Team<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our love of pork is legendary. That&#8217;s why we want you to try some of the best Portuguese Sausages &#038; Cured Meats in town.<\/p>\n","protected":false},"author":3,"featured_media":6490,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14],"tags":[185,177,176],"class_list":["post-6470","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portuguese-traditions","tag-portuguese-charcuterie","tag-portuguese-cured-meats","tag-portuguese-sausages"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Your Guide to Portuguese Sausages &amp; Cured Meats<\/title>\n<meta name=\"description\" content=\"Love Portuguese sausages? You&#039;ve come to the right spot. 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You've come to the right spot. 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