Description
The Morcela de Cozer de Portalegre PGI is a sausage made from the blood, fat and meat from the Alentejana PDO breed of pig with the addition of paprika, cumin, garlic and wine. It is stuffed into natural intestine casings and cured in hot water.
Production Area
Morcela de Cozer de Portalegre PGI is made in the Portalegre district.
Production Method
The pork meat is finely chopped and added to the blood, which is previously treated to prevent coagulation, usually over hot ashes. The other ingredients are added and the resulting mixture is left to marinate for about 20 hours after which it is stuffed into natural intestine skins. Finally it undergoes a process called escaldão, which means it is immersed in hot, not boiling, water for between 45 minutes and 2 hours and then immersed in cold water for about 5 minutes.
Appearance and Flavour
Morcela de Cozer de Portalegre PGI sausage, depending on which part of the intestine is used for the casing, comes either in a half moon shape, a circular shape or in the traditional horse shoe shape. Externally it has a silvery black colour, is about 50 cm long and has a rigid consistency. Internally it has a uniform, pulpy appearance. It has a lightly salty delicate taste with hints of smoke.
History
These delicious traditional sausages made in Portalegre are exceptional specialities and are served in all the best restaurants in the Alentejo area. As this area is not over blessed with natural resources, sausages always guaranteed the survival of the Alentejo people. The characteristics of the sausage are inextricably linked to both the local environment which has a particular micro-climate influenced by the nearby Serra de S. Mamede, and the skill of the local people at sausage making.
Gastronomy
Morcela de Cozer de Portalegre PGI must be stored at a temperature of between 5°C and 15°C. Morcela de Cozer de Portalegre PGI can be eaten as it is, roast, fried or boiled. It can be served as a main course, as an ingredient in traditional local dishes or as a starter, as it is in the best restaurants in the area.
Marketing
This sausage is sold as Morcela de Cozer de Portalegre PGI. It is sold whole just as it is or prepacked.
Distinctive Features
In ancient times Morcela de Cozer de Portalegre PGI was not only made as a reserve source of nourishment for the country population in the area but it was also used within the community as a currency.
