Characteristic of our region, it is a well known sausage that accompany the highly tasteful rice of “sarrabulho” (a stew made of curdled blood of a pig). With a strong and distinctive aroma, after being stuffed and boiled or roasted slightly it should always be served very hot. It is a delicacy prepared with different meats, omentum, onion, blood, parsley, salt and seasonings.

  • Smoked
  • Stuffed
  • Boiled