Portuguese smoked meat

Portuguese smoked meat like in the old days, keeping our traditions and an unforgettable taste.
A news by Mundo Português

It can be said that Portugal has one of its largest and most renowned exponents of quality and flavor in the production of smoked meats. This comes from the fact that we are a country with a lot of popular tradition, where the industry has the know-how about the methods of traditional.. Who does not remember the old “matança” in the house of the families and the flavors that were created there ..
Winter days are cold days and especially favorable to the making of the smokestack. The slaughter of the pig is done and the same is done for the slaughter. Often the author of this article attended such process since she was young. Cut and separate the different parts of the meat for the preparation of the different types of sausages. Her grandfather Zé António was a master at the art of cutting and her  father, who always accompanying him, was not far behind.
On the day the knives were sharpened and the boards were prepared for the night of the “crime”. On Christmas days the holiday brought them to the village, they made bucks. Between tips from one and the other (the other was her father, a great enthusiast and collaborator in these adventures), the feat of the alheiras provided images of the different stages. The morning really matched the default task. The frost covered the fields, which gives color and flavor to sausages. The cooler, drier weather will be to heal the meat and “shape the sausages” as her grandmother Aida used to say. From mother teaching and the her daughter (Maria Elisa, her mother) and from the memories of the times when they collaborated in this work of the chourizo, work came out.


Are sausages made from rabbit meat, turkey, veal, guinea fowl, bread crumbs and garlic, since pork was completely absent, so that people could keep abstinence from pork . After the period, pork meat has long been used in the manufacture of cutlets, in particular the meat of the rump and the belly. Seasonings vary according to the taste and hand of the cook, from the parsley to the sweet pepper, past the spicy chili. The fireplace is lit and well-stocked to keep the dough warm, the bread sliced, the boneless and shredded meat, the guts tied, and the toast of the parsley.


Thick stuffed, made with pork loin or presumed meat, seasoned with salt and sometimes with garlic, laurel and orange, which they call a frog. In the rest of the Northeast of Tran-os-Montes there are other types of spaghetti, which are seasoned with garlic vines with wine and water and garlic only with red wine.  The rest of the meats are used for these other sausages and are separated and cut in a specific and specific manner.

Chouriças, bulhos e bochas

The sausages take the middle meat and areas of the loin with more fat. They are dried and smoked green food and / or stored in olive groves that keep them during the year. The bulbs or chourizo ​​sausages, or buffaloes, as they are called on the side of the streak, and which, as the terminology indicates, take mainly the zones of the bones, in many cases even calls of third class meat. Not agreeing with this since the bulbs are delicious because they are meat meats filled with bones. These are usually eaten cooked with the beans cut or chopped and dried as we call it in Castelo Branco or only the  barks of the beans as in other areas is typical. Bochas balls are essentially made from the bocha, the inner meats and the cleaning strips of the remaining meats of salpicões and chourizo. They are also delicious, being cooked or roasted and accompanied with a nice plate of cooked stems.

Chouriços doces e chouriços de sangue
They are both made from pork and bacon. Pork blood, fats and condiments are constant shares. In addition to the above mentioned elements, sweet black sausages, also known as sweet black pudding, carry sugar, preferably yellow, almond and honey, if the cook likes it.


The process used to treat the ham can be by smoking or salting the leg of the pig. In smoke, by the action of wood smoke becomes the most incorruptible meat. Oak, cork oak, chestnut, pine and aromatic plants are the most suitable fuels for good smoking. However, smoking should not reach the meat at a very high temperature. The correct mode advises that smoking should be prolonged, so presumptions hung on the dishes as time demanded the fireplace and then the air. In the salting, after draining, the leg is put into the salgadeira where it is more or less a month, after which it is taken to the smoker. Or, depending on the taste of each one, the pork leg is wrapped in salt for days and then it is spread with a paste of paprika, crushed garlic and olive oil and allowed to be smoked for a few weeks .

The process is just part of it, tasking it is where all comes together. Competir Internacional presents an amazing selection for to taste this experience. Do you want to miss out this opportunity?

Check our smoked meat catalogue.