Chourizos

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Portuguese chourizo is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. There are many different varieties, differing in color, shape, seasoning and taste. Many dishes of Portuguese cuisine make use of chouriço. - "Cozido à Portuguesa" and "Feijoada" are just two of them.

A popular way to prepare chourizo is partially sliced and flame-cooked over alcohol at the table. Special glazed earthenware dishes with a lattice top are used for this purpose. Thedetermined and strong flavor is also ideal for eating as input, or as a small meal.