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

Chouriço de Portalegre is produced in the district 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 marinade by mixing all ingredients with wine and water.
  2. Separately, cut meat and fat into 3/4” (20 mm) pieces.
  3. Mix meat and fat with marinade. Hold for 2 days at 10° C (50° F), 80-90% humidity or keep in refrigerator. Stir daily.
  4. Stuff into 36-45 mm hog or beef casings. Tie the ends together to make a loop about 16” (40 cm) long.
  5. Apply a thin cold smoke at 18° C (64° F) for 3-10 days (depending on diameter). Smoking need not to be continuous, as long as the temperature inside of the smokehouse stays below 18° C. Think of the process as drying with smoke. The sausage is smoked with oak.
  6. Store at 12° C (54° F), 70% humidity.
The PGI certificate requires that the meat must come from the Alentejano pig.

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