Meats and Sausages
Chouriço de Carne de Estremoz e Borba
This Portuguese sausage is produced in the municipalities of Alandroal, Borba, Estremoz and Vila Viçosa.
Chouriço de Carne de Estremoz e Borba carries PGI, 2004 classification.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 700 g | 1.54 lb |
| Fat pork | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Sugar | 3.0 g | 1/2 tsp |
| Sweet paprika | 4.0 g | 2 tsp |
| Garlic, minced | 8.0 g | 2 cloves |
Instructions
- Cut meat into 1/2” (12 mm) pieces.
- Mix with all ingredients.
- Stuff firmly into 30 mm hog casings. Tie the ends together making a 8-12” (20-30 cm) long loop.
- Smoke with oak wood at 30° C (86° F) for at least 3 days.
- Store at at 5-8° C (41-46° F), 75% humidity. The sausage will start loosing moisture and in time will become a dry sausage.
Notes
The PGI certificate requires that the meat must come from the Alentejano pig.
