Salpicão

Salpicão is a traditional Portuguese sausage. It is smoked, light brown in color, cylindrical, about 15 cm long. It is made with pork loin. Its condiments include salt, white or red wine, garlic, sweet or spicy paprika and bay leaves. As a base, a thick, straight-shaped pig intestine is used.

After being seasoned, the meat rests for 8 days on the fireplace and smoked two to three times a day, to gain flavor, being hung inside the casing, at the end of this period. It is a popular sausage in the Trás-os-Montes region, with records of its production dating back to the 18th century.

It can be eaten in thick or thin slices, with bread.