Difference between revisions of "Chouriço Mouro de Portalegre (Smoked Portalegre spiced sausage)"
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[[Image:Chouriço Mouro de Portalegre.jpg|300px|thumb|right|Chouriço Mouro de Portalegre]] | [[Image:Chouriço Mouro de Portalegre.jpg|300px|thumb|right|Chouriço Mouro de Portalegre]] | ||
− | '''[[Template:Indicação Geográfica Protegida|IGP]] 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]] | |
− | salted pieces of meat, fat and guts (heart and kidneys) | + | [[garlic]], [[sweet pepper]] and [[pepper]] paste, sometimes with |
− | from Alentejano pigs plus crushed ungerminated dried | + | [[caraway seeds]] and [[white wine]] from Portalegre. The |
− | garlic, sweet pepper and pepper paste, sometimes with | + | casing is of natural [[beef]] intestine. The [[sausage]] is |
− | 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 | horseshoe-shaped, twisted or tied at the end with cotton | ||
thread and measuring up to 30 cm. It is reddish-black, | thread and measuring up to 30 cm. It is reddish-black, | ||
shiny and semi-hard; the case is unbroken and adheres | shiny and semi-hard; the case is unbroken and adheres | ||
closely to the content. It is between 20 and 45 mm in | closely to the content. It is between 20 and 45 mm in | ||
− | diameter. Cut, the sausage reveals a perfectly adhering, | + | diameter. Cut, the [[sausage]] reveals a perfectly adhering, |
marbled content, shiny and with a variety of colours | marbled content, shiny and with a variety of colours | ||
depending on the types and proportions of raw materials | depending on the types and proportions of raw materials | ||
used. It is has a pleasant, smooth or delicate taste, | used. It is has a pleasant, smooth or delicate taste, | ||
slightly salty and sometimes slightly spicy. It has a | slightly salty and sometimes slightly spicy. It has a | ||
− | pleasant unique aroma. The fat is shiny and pearly | + | pleasant unique aroma. The [[fat]] is shiny and pearly |
white, of pleasant smell and taste. The consistency | white, of pleasant smell and taste. The consistency | ||
varies depending on the feed and percentage of acorns | varies depending on the feed and percentage of acorns | ||
eaten by the Alentejano pigs. | eaten by the Alentejano pigs. | ||
− | The taste of the product, the soil and climate required | + | |
+ | '''Geographical area''': The taste of the product, the soil and climate required | ||
for its production and the local, correct and consistent | for its production and the local, correct and consistent | ||
methods mean that the geographical area of production | methods mean that the geographical area of production | ||
Line 34: | Line 33: | ||
Arronches, Avis, Campo Maior, Castelo do Vide, Crato, | Arronches, Avis, Campo Maior, Castelo do Vide, Crato, | ||
Elvas, Fronteira, Gavião, Marvão, Monforte, Nisa, Ponte | Elvas, Fronteira, Gavião, Marvão, Monforte, Nisa, Ponte | ||
− | |||
− | |||
− | |||
de Sor, Portalegre and Sousel in the district of | de Sor, Portalegre and Sousel in the district of | ||
Portalegre. | Portalegre. | ||
− | The Couriço Mouro de Portalegre may be produced | + | |
+ | '''Proof of origin''': The Couriço Mouro de Portalegre may be produced | ||
only on authorized premises situated in the geographical | only on authorized premises situated in the geographical | ||
area outlined. The raw material comes from Alentejano | area outlined. The raw material comes from Alentejano | ||
Line 49: | Line 46: | ||
area is attested by a reference in a parish record of | area is attested by a reference in a parish record of | ||
1750. | 1750. | ||
− | + | ||
− | + | '''Method of protection''': The [[meat]], [[fat]] and guts obtained from the slaughter of | |
− | The meat, fat and guts obtained from the slaughter of | ||
Alentejano pigs reared as described above are cut in | Alentejano pigs reared as described above are cut in | ||
the traditional way ("miga"), seasoned, matured, stuffed | the traditional way ("miga"), seasoned, matured, stuffed | ||
− | and smoked, so acquiring the appearance, colour, taste | + | and [[smoked]], so acquiring the appearance, colour, taste |
and aroma characteristic of the Chouriço Mouro de | and aroma characteristic of the Chouriço Mouro de | ||
Portalegre. Processing is carried out in a natural | Portalegre. Processing is carried out in a natural | ||
environment in accordance with local, correct and | environment in accordance with local, correct and | ||
consistent practice. | consistent practice. | ||
− | The region of Portalege has its own micro-climate | + | |
+ | '''Link''': The region of Portalege has its own micro-climate | ||
providing special conditions for the production of | providing special conditions for the production of | ||
cooked meats (cold dry winters). Because of the | cooked meats (cold dry winters). Because of the | ||
Line 67: | Line 64: | ||
for preserving it and developing its particular taste | for preserving it and developing its particular taste | ||
either by using very simple flavourings based on | either by using very simple flavourings based on | ||
− | regional products or by smoking with local wood. This | + | regional products or by [[smoking]] with local wood. This |
gives the Chouriço Mouro de Portalegre its special | gives the Chouriço Mouro de Portalegre its special | ||
appearance, taste and aroma and its unmistakable links | appearance, taste and aroma and its unmistakable links | ||
with the area. | with the area. | ||
− | Gastronomy | + | '''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. |
− | Chouriço Mouro de Portalegre | ||
'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=241 The European Commission] ''' | '''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=241 The European Commission] ''' |
Revision as of 14:49, 10 February 2017
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: 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: The European Commission