Coming from a careful selection of the best pieces of pork meat, its flavor is enhanced by the excellent combination and surroundings of vines and dalhos, a well-kept knowledge with history. Presenting itself par excellence as a sausage for moments of sharing and fraternization, chouriça can be consumed raw, although its preparation roasted over coals or in a clay roaster with the traditional brandy is strongly present in the imagination of consumers. Also try toasting it with a drizzle of very hot olive oil or boil it and accompany it in different dishes of traditional Portuguese cuisine.
