View source for Chouriço Mouro de Portalegre (Smoked Portalegre spiced sausage)

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|title=Chouriço Mouro de Portalegre (Smoked Portalegre spiced sausage)
|titlemode=replace
|keywords=#fat #sausage #smoked #portuguese #smoking #beef #oliveoil #garlic #carawayseeds #sweetpepper #kidneys 
|hashtagrev=12032020
|description=This is a Portuguese smoked sausage consisting of finely ground and salted pieces of meat, fat and guts (heart and kidneys) 
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[[Image:Chouriço Mouro de Portalegre.jpg|300px|thumb|right|Chouriço Mouro de Portalegre]]
'''[[Template:Indicação Geográfica Protegida|IGP]] Chouriço Mouro de Portalegre''' is a [[Portuguese]] [[smoked]] [[sausage]] consisting of finely ground and
salted pieces of [[meat]], [[fat]] and guts ([[heart]] and [[kidneys]])
from Alentejano pigs plus crushed ungerminated [[dried]]
[[garlic]], [[sweet pepper]] and [[pepper]] paste, sometimes with
[[caraway seeds]] and [[white wine]] from Portalegre. The
casing is of natural [[beef]] intestine. The [[sausage]] is
horseshoe-shaped, twisted or tied at the end with cotton
thread and measuring up to 30 cm. It is reddish-black,
shiny and semi-hard; the case is unbroken and adheres
closely to the content. It is between 20 and 45 mm in
diameter. Cut, the [[sausage]] reveals a perfectly adhering,
marbled content, shiny and with a variety of colours
depending on the types and proportions of raw materials
used. It is has a pleasant, smooth or delicate taste,
slightly salty and sometimes slightly spicy. It has a
pleasant unique aroma. The [[fat]] is shiny and pearly
white, of pleasant smell and taste. The consistency
varies depending on the feed and percentage of acorns
eaten by the Alentejano pigs.

'''Geographical area''': The taste of the product, the soil and climate required
for its production and the local, correct and consistent
methods mean that the geographical area of production
is restricted to the municipalities of Alter do Chão,
Arronches, Avis, Campo Maior, Castelo do Vide, Crato,
Elvas, Fronteira, Gavião, Marvão, Monforte, Nisa, Ponte 
de Sor, Portalegre and Sousel in the district of
Portalegre.

'''Proof of origin''': The Couriço Mouro de Portalegre may be produced
only on authorized premises situated in the geographical
area outlined. The raw material comes from Alentejano
pigs reared extensively or semi-extensively in the open
air under hill conditions (feed based on grass and
acorns) in the Alentejo. An inspection system ensures
that the whole production process can be traced. The
fame of the cooked products produced in the Portalegre
area is attested by a reference in a parish record of
1750.

'''Method of protection''': The [[meat]], [[fat]] and guts obtained from the slaughter of
Alentejano pigs reared as described above are cut in
the traditional way ("miga"), seasoned, matured, stuffed
and [[smoked]], so acquiring the appearance, colour, taste
and aroma characteristic of the Chouriço Mouro de
Portalegre. Processing is carried out in a natural
environment in accordance with local, correct and
consistent practice.

'''Link''': The region of Portalege has its own micro-climate
providing special conditions for the production of
cooked meats (cold dry winters). Because of the
constant supply of Alentejano pork resulting from the
particular conditions under which these animals are
raised, local inhabitants developed special techniques
for preserving it and developing its particular taste
either by using very simple flavourings based on
regional products or by [[smoking]] with local wood. This
gives the Chouriço Mouro de Portalegre its special
appearance, taste and aroma and its unmistakable links
with the area. 

'''Gastronomy''': [[Template:Indicação Geográfica Protegida|IGP]] Chouriço Mouro de Portalegre must be kept at a temperature of between 5°C and 15°C or it can be preserved in [[olive oil]]. It is eaten as it is or as the principal ingredient in many traditional local dishes.

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=241 The European Commission] ''' 

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[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

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