ALENTEJO CHORIZO (UNIT)

Salted with spicy palate and with typical traditional flavor. Elaborated with lean meats of de Alentejao pig breed, salt, garlic mass and pepper mass. At the time of our grandparents it was cured during the winter, on chilly days, hanging on sticks or reeds. Nowadays it is cured in traditional smokers, filled in natural casing. Serve as presented, roasted, fried or cooked. - Producer Located in the historic village of Sousel, in the heart of Alentejo, with more than half a century of history, Sameicharia Lameirinha is a reference in the manufacture of traditional Alentejo sausages, respecting the flavor and know-how of the region.