Description
The Chouriço de Carne de Estremoz e Borba PGI is a sausage made from the meat and fat of the Alentejana breed of pig seasoned with garlic, ground pepper and salt.
Production Area
The Chouriço de Carne de Estremoz e Borba PGI is made in the municipal areas of Borba, Estremoz, Vila Viçosa and Alandroal, in the évora district.
Production Method
The pork meat and fat is cut into pieces of less than 3 cm, to which dried garlic, ground pepper, salt and water is added. The mixture thus attained is left to marinate for two days at a temperature of no higher than 5°C and in 90-95% humidity. Then the casing (the small intestine of the pig, previously washed in water, salt and vinegar) is filled with the meat and seasoning mixture and tied with red and white pure cotton string. The smoking process is carried out over a holm oak (azinheira) wood fire at a low temperature for at least five days.
Appearance and Flavour
The Chouriço de Carne de Estremoz e Borba PGI is about 30 cm long and has a diameter of 2-3 cm. It has a wrinkled appearance and is dark in colour, from reddish to black. It is in the typical horse shoe shape with tiny knots of string at the ends. It has a pleasing smoked and garlic aroma and a taste delicately bilance between sweet and salty.
History
The varieties of sausages made in Portugal each reflect the regional differences, such as the different types of meat and the different breeds of pig. All these products have particular characteristics owed to the climate, the geography and the requirements and traditions of the local population. Alentejana cooking is one of the most creative in the country and is packed with flavour. The local cuisine, born from a past of poverty, is now celebrated throughout the country for its excellent quality. Chouriço de Carne de Estremoz e Borba PGI came from the necessity to preserve Alentejana pork for the whole year round given that the pigs were normally slaughtered once a year around Christmas time.
Gastronomy
The Chouriço de Carne de Estremoz e Borba PGI, like most sausages, are preserved in a cool and dry place. They can be eaten raw, roast, fried or boiled. They are often used as a base for other Portuguese dishes such as cozido à portuguesa, cozido de grão and sopa de panela. They can also be eaten as a snack or as an aperitif.
Marketing
This sausage is only sold as Chouriço de Carne de Estremoz e Borba PGI. It is vacuum packaged, modified atmosphere and/or controlled atmosphere packaged. It is sold whole and usually prepacked.
Distinctive Features
The acorn is the principal ingredient fed to pigs for the making of Chouriço de Carne de Estremoz e Borba PGI which gives this sausage a superb and very particular flavour.
