Description
The Morcela de Assar de Portalegre PGI is a sausage made from the blood, fat and meat of the Alentejana PDO breed of pig with the addition of paprika, cumin, garlic and wine, stuffed into natural intestine casings and finally, smoked.
Production Area
Morcela de Assar de Portalegre PGI is made in the Portalegre district.
Production Method
The Alentejano pork meat is coarsely minced and then the blood is added which has been previously heated, usually over hot ashes, to prevent coagulation. The other ingredients are added and the resulting mixture is left to marinate for 24 hours before being stuffed into natural animal intestine casings. The sausage is then lightly smoked over an oak wood fire for about 10 days.
Appearance and Flavour
Morcela de Assar de Portalegre PGI is about 40 cm long and comes in the traditional horse shoe shape with the ends tied tightly together with pure cotton string. The exterior is dark in colour and the interior has a rigid consistency and a marbled appearance. The predominant aroma is of smoky garlic and cumin.
History
Portalegre sausages are an important part of the Alentejana local economy and, together with bread, is the principal food of the area. Reference was already made to Morcela de Assar de Portalegre PGI in books written in the 18th century and in a cookery book dating back to the 19th century. The spirit of tradition in the people of Alentejo has kept the ancient method of preparing these sausages alive and it is still in use today.
Gastronomy
Morcela de Assar de Portalegre PGI must be stored at a temperature of between 5°C and 15°C. It can be eaten as it is, roasted, fried or boiled. It is used as an ingredient in many of the traditional local dishes, the most famous of which is cozido à portuguesa. It is also often eaten as a starter or as an aperitif.
Marketing
This sausage is sold as Morcela de Assar de Portalegre PGI. It is sold either whole or whole and prepacked.
Distinctive Features
Morcela de Assar de Portalegre PGI was usually cooked on an assadeira, a purpose made grill for the large fireplaces present in every country home, around which the family would gather in the long, cold winter evenings.
