Chouriço de Portalegre is produced in the commune of Portalegre in Portugal.

Chouriço de Portalegre is produced in the commune of Portalegre in Portugal.
Chouriço de Portalegre carries PGI, 1997 classification.

Lean pork700 g1.54 lb
Back fat, belly, fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Sugar3.0 g1/2 tsp
Paprika, sweet4.0 g2 tsp
Chili powder1.0 g1/2 tsp
Garlic, minced7.0 g2 cloves
White wine60 ml2 oz fl
Water60 ml2 oz fl
  1. Make a alkali by bond all capacity with wine and water.
  2. Separately, cut meat and fat into 3/4” (20 mm) pieces.
  3. Mix meat and fat with marinade. Authority for 2 canicule at 10° C (50° F), 80-90% clamminess or accumulate in refrigerator. Activity daily.
  4. Stuff into 36-45 mm hog or beef casings. Tie the ends calm to accomplish a bend about 16” (40 cm) long.
  5. Apply a attenuate algid smoke at 18° C (64° F) for 3-10 canicule (depending on diameter). Smoker charge not to be continuous, as continued as the temperature central of the smokehouse stays beneath 18° C. Anticipate of the action as dehydration with smoke. The sausage is smoked with oak.
  6. Store at 12° C (54° F), 70% humidity.
The PGI affidavit requires that the meat charge appear from the Alentejano pig.

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