Alheira de Barroso-Montalegre

A Portuguese smoked sausage made in the municipality of Montalegre, in the Vila Real district. Alheira de Barroso-Montalegre carries PGI, 2007 classification.

Pork500 g1.10 lb
Pork fat200 g0.44 lb
Poultry meat (chicken, turkey, duck) or rabbit200 g0.44 lb
Wheat bread100 g0.22 lb
Ingredients per 1000g (1 kg) of materials
Salt28 g5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Sweet paprika4.0 g2 tsp
Parsley, chopped1 Tbsp
Onion50 g1/2 onion
Olive oil30 ml2 Tbsp
  • Chop meat and fat into pieces suitable for cooking. Place meat and fat in a pot, add some salt and cover with water. Occasionally soup greens are added for better flavor. Simmer the meat until soft; fat needs less cooking time. Drain meats but save the meat stock.
  • Spread the meat on the table and separate meat from bones when the meat is still warm.
  • Break up or cut up white bread (the crust can be left on) and soak in the hot meat stock for 60 minutes. Drain and squeeze the excesss stock out.
  • Chop the onion and fry in a little fat until glassy.
  • Mix shredded (chopped) meat and fat with bread, onions, chopped parsley, salt and spices.
  • Stuff into 32 mm hog casings.
  • Using oak wood apply a thin smoke at 18° C (64° F) for 3-4 days.
  • Dry at 12-15° C (54-59° F), 75% humidity for 4 days.
  • Store at 12° C (54° F), 70% humidity or refrigerate.

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