Portuguese smoked blood sausage from the district of Portalegre. As early as 1750 reference was made to these products, attesting to the reputation enjoyed by the pork products produced in the Portalegre area. The raw material is derived from pigs of the Alentejo breed, raised in the open air, under extensive or semi-extensive conditions, in an agroforestry system (basic feed being grass and acorns) in the oak forests of the Alentejo region.
It is made from fat (neck, belly, back fat) and blood from pigs of the Alentejo breed with addition of salt, ground dried ungerminated garlic, cumin, sweet pepper and, occasionally, wine from the Portalegre region. Morcela de Assar de Portalegre carries PGI, 1997 certificate of origin.
Due to drying (smoking) sausage loses about 10% of its original weight.