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The different types of meat are seasoned with a unique flavoured marinade. This sausage can be eaten simmered in “aguardente” or raw, as an appetiser or in the packed lunch of the “romaria” (reunion of devout people to celebrate a religious feast). It can also be served slightly boiled but cold. Essential in the “cozido à portuguesa” (Portuguese stew), “caldo verde” (soup made from potato, thinly chopped collard greens) and bean’s rice.

Chouriça de carne
  • Smoked
  • Stuffed
  • Boiled