Chef: Semi-automated spell/grammar/sanity check

2017-07-04T10:11:03Z

Semi-automated spell/grammar/sanity check

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{{#seo:
|title=Chouriço de Portalegre (Portalegre spiced sausage)
|titlemode=replace
|keywords=#fat #smoking #sausage #smoked #sweetpepper #garlic #pork #whitewine #oliveoil #redpepper
|hashtagrev=12032020
|description=IGP Chouriço de Portalegre is a Portuguese smoked sausage comprising meat and hard fat of Alentejo pigs
}}


[[Image:Chouriço de Portalegre.jpg|300px|thumb|right|Chouriço de Portalegre]]
'''[[Template:Indicação Geográfica Protegida|IGP]] Chouriço de Portalegre''' is a Portuguese [[smoked]] [[sausage]] comprising [[meat]] and hard [[fat]] of Alentejo pigs,
in pieces bigger than 1.5 cm, with added salt, non-germinated dry ground [[garlic]],
[[sweet pepper]], [[red pepper]] paste and sometimes [[white wine]] of the Portalegre
region. The casings used are dry, natural intestines of cattle or pigs. The [[sausage]]
is horseshoe-shaped, individually made, secured with cotton string or twisted
intestine at the ends, and measures up to 40 cm in length. It is reddish and shiny
in appearance, of firm consistency, in a casing without breaks adhering closely to
the meat. Diameter from 20 to 45 mm. A diagonal slice shows a perfectly bonded
mass of marbled appearance, with a regular mix of [[meat]] and [[fat]], reddish and
white in colour. The flavour is pleasant, mild or subtle, low in [[salt]], with at times
a slightly piquant aftertaste. Pleasant distinctive odour, slightly [[smoked]]. [[Fat]]:
shiny, whitish-pink colour, aromatic and of pleasing taste. The consistency varies
with the rations and the percentage of acorns in the feed of Alentejo pigs.

'''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''' : Chouriço de Portalegre can only be produced on authorised
premises located in the abovementioned geographical area of processing. The raw
material comes from swine of the Alentejo breed, reared outdoors under extensive
or semi-extensive conditions in an agroforestry system (grazing and acorns) in the
oak forests of the Alentejo region. A system of controls exists to monitor the
whole production process. As proof of the renown enjoyed by the sausage
products produced in the geographical area referred to by the name Portalegre,
suffice it to quote the fact that back in 1750 a parish document referred to the
products.

'''Method of production''' : The fresh [[meat]] and hard [[fat]] comes from carcases of
Alentejo pigs and undergoes a traditional cutting process ("miga"), seasoning,
filling and [[smoking]], which gives the sausages the presentation, colour, flavour and
aroma characteristic of Chouriço de Portalegre. The manufacturing process takes
place 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 [[pork]], 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 with a simple form of spicing using regional products or by [[smoking]] using
wood from the region. The Chouriço 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]] Chouriço de Portalegre should be stored at a temperature of between 5°C and 15°C and may also be preserved in [[olive oil]]. It is eaten just as it is or can be the principal ingredient in many traditional local dishes.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=239 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/fat|#fat]] [[Special:Search/smoking|#smoking]] [[Special:Search/sausage|#sausage]] [[Special:Search/smoked|#smoked]] [[Special:Search/sweetpepper|#sweetpepper]] [[Special:Search/garlic|#garlic]] [[Special:Search/pork|#pork]] [[Special:Search/whitewine|#whitewine]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/redpepper|#redpepper]]
</code>

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Chef: Semi-automated spell/grammar/sanity check