Our rich and varied tradition of smoked sausages can be confusing and overwhelming for the uninitiated… Here’s a quick guide for you to use and impress your local hosts! All these delicacies are found as ingredients to traditional dishes such as feijoada (bean stew), cozido à Portuguesa (Portuguese pot au feu) or served as starters or petiscos (Portuguese tapas).
Alheira: The word derives from alho (garlic) which is a key flavouring ingredient. Traditionally made from poultry and bread this is a soft smoked sausage now enjoying a real come back and made from a wide variety of ingredients, even salted cod!
Moira: (literally moorish) this is a smoked sausage made with pork meat, fat and blood and has a characteristic dark appearance and a strong, deep taste.
Morcela: the queen of sausages, made with pig’s blood, spices (cumin is a must) and cereal. Morcelas are boiled, roasted of fry and have a soft satisfying texture and rich taste.
Choriço: (or chouriça in the North of the country) t...