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Special Sausage "Morcela" of Estremoz and Borba - IGP

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Location Rossio Marquês de Pombal 64 2º Dto
7100-513 ESTREMOZ
District:Évora
County :Estremoz
Parish:Santo André Estremoz
Contacts Tel:268323021
Fax:268323021

Sausage composed of cheek meat, bloody meat and fat derived from the cutting of pigs of the Alentejo breed, to which is added blood, sweet pepper paste, cloves, dried garlic, water and salt, which may contain cumin, pepper and wine. Casing is a natural gut of pork, previously dipped in a mixture of water, salt and vinegar. Curing is done in cold, in a slow smoking process, at a temperature of 30 to 40 º C for a period of no less than three days. It has a horseshoe shape with length 20-35 cm and a diameter of 2-4 cm and the mass has a semi-soft consistency with bits of meat and fat of less than 3 cm.

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Responsable: APETAL - Agrupamento de Produtores de Enchidos Tradicionais do Alentejo, Lda

If any of the information is incorrect, please send an email to lifecooler office

Localização Rossio Marquês de Pombal 64 2º Dto
7100-513 ESTREMOZ
Distrito:Évora
County:Estremoz
Parish:Santo André Estremoz
Contactos Tel:268323021
Fax:268323021

If any of the information is incorrect, please send an email to lifecooler office

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