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António Polana

Smoked Sausage from Beira Baixa

Smoked Sausage from Beira Baixa

Regular price €4,50 EUR
Regular price Sale price €4,50 EUR
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When slaughtering the pig, the meat is removed from the pig and seasoned with salt, bay leaves, paprika, finely chopped garlic and a little wine. The meat is left to marinate for 2 or 3 days and after this time, the narrower intestines are filled with the seasoned meat. The meat should be pressed tightly with your fingers so that the intestines are completely filled. The meat is tied with string and placed in the smokehouse. Once dry, it can be preserved in olive oil.
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