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''' (b) description:
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'''[[Template:Indicação Geográfica Protegida|IGP]] Chouriço Mouro de Portalegre''' is a [[Portuguese]] [[smoked]] [[sausage]] consisting of finely ground and
(c) geographical area:
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salted pieces of [[meat]], [[fat]] and guts ([[heart]] and [[kidneys]])
This smoked sausage consists of finely ground and
+
from Alentejano pigs plus crushed ungerminated [[dried]]
salted pieces of meat, fat and guts (heart and kidneys)
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[[garlic]], [[sweet pepper]] and [[pepper]] paste, sometimes with
from Alentejano pigs plus crushed ungerminated dried
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[[caraway seeds]] and [[white wine]] from Portalegre. The
garlic, sweet pepper and pepper paste, sometimes with
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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
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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  
EN/06/96/527 lOOOO.POO (PT)
 
deanrog/deanrog
 
(d) proof of origin:
 
 
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
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area is attested by a reference in a parish record of
 
area is attested by a reference in a parish record of
 
1750.
 
1750.
(e)method of protection
+
 
(f) link:
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'''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
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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
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'''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 PGI 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] '''  
 
'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=241 The European Commission] '''  

Revision as of 14:49, 10 February 2017

Chouriço Mouro de Portalegre

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