View source for Morcela de Assar de Portalegre (Portalegre roasting black pudding)

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|title=Morcela de Assar de Portalegre (Portalegre roasting black pudding)
|titlemode=replace
|keywords=#garlic #sausage #fat #fats #roasted #bloodsausage #pork #smoked #sweetpepper #cumin #wine 
|hashtagrev=12032020
|description=IGP Morcela de Assar de Portalegre is a Portuguese, smoked, blood sausage, consisting mainly of fats from the head, neck, belly and back.
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[[Image:Morcela de Assar de Portalegre.jpg|300px|thumb|right|Morcela de Assar de Portalegre]]
'''[[Template:Indicação Geográfica Protegida|IGP]] Morcela de Assar de Portalegre''' is a [[Portuguese]], [[smoked]], [[blood sausage]], consisting mainly of [[fats]] (from the head, neck,
belly and back [[fat]]) and pig's blood from pigs of the Alentejo breed, with the
addition of [[salt]], ground dried ungerminated [[garlic]], [[cumin]], [[sweet pepper]] and,
occasionally, [[wine]] from the Portalegre region. The casing may be made from the
small or large intestine of pigs only. The [[sausage]] is 40cm long, horseshoe-shaped,
individually made, with a cotton string tied or twisted around the ends. It is black,
shiny, of a firm consistency, with an unbroken skin adhering closely to the [[meat]].
Its diameter varies between 20mm and 45mm. Its cross-section reveals a
homogenous mass, perfectly bound, dry and black. Its taste is distinctive, with a
predominant flavour of [[garlic]] and slightly smoky. Its [[fat]] is shiny, pinkish white,
aromatic and has a pleasant flavour. Its consistency varies depending on the feed
and the percentage of acorns in the pigs' diet.

'''Geographical area''' : Given the organoleptic characteristics of the product, the
soil and climatic conditions required and the local, fair and consistent methods
used, the geographical area of manufacture is naturally confined to the
municipalities of Alter do Chão, Arronches, Avis, Campo Maior, Castelo de Vide,
Crato, Elvas, Fronteira, Gavião, Marvão, Monforte, Nisa, Ponte de Sor, Portalegre
and Sousel, in the District of Portalegre. 

'''Proof of origin''' : Morcelas de Assar de Portalegre may only be produced in
approved premises in the geographical processing area mentioned. 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. A system of
monitoring is in place which ensures control of the entire production process. As
early as 1750 reference was made to these products, attesting to the reputation
enjoyed by the [[pork]] products produced in the Portalegre area.

'''Method of production''' : The soft [[fats]], obtained in cutting the carcases of
Alentejo pigs reared in the conditions described, together with the blood of
Alentejo pigs, are subjected to a process of traditional cutting ("miga"), mixing
of blood, seasoning, stuffing and smoking in the course of which they acquire the
presentation, colour, flavour and smell characteristic of Morcelas de Assar de
Portalegre. The processing is carried out in a natural environment in accordance
with local, fair and consistent practice.

'''Link''' : The region of Portalegre is characterised by its particular micro-climate,
creating special conditions for the production of [[sausage]] products (cold, dry
winters). Given the readily available supply of Alentejo pigmeat, based on the
special features of the diet of these animals, the people of Portalegre have
developed special ways of preserving the [[meat]] so as to enhance its particular
flavour whether by a simple form of spicing using regional products or smoking
using local wood. The Morcela de Assar de Portalegre has its own characteristics
of presentation, taste and aroma which link it unmistakably to the region of
Portalegre. 

'''Gastronomy''' : [[Template:Indicação Geográfica Protegida|IGP]] Morcela de Assar de Portalegre must be stored at a temperature of between 5°C and 15°C. It can be eaten as it is, [[roasted]], [[fried]] or [[boiled]]. It is used as an ingredient in many of the traditional local dishes, the most famous of which is ''cozido à portuguesa''. It is also often eaten as a [[starter]] or as an [[aperitif]].

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=469 The European Commission] ''' 

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

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