Azaruja sausage is a type of

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

from Azaruja,

Évora Évora ( , ) is a city and a municipality in Portugal. It has 53,591 inhabitants (2021), in an area of 1307.08 km2. It is the historic capital of the Alentejo and serves as the seat of the Évora District. Due to its well-preserved old ...

, Alentejo,

Portugal Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of ...

. It is listed on the

Ark of Taste The Ark of Taste is an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. The Ark is designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distin ...

. They are produced seasonally during the pig harvest season from December until February. Alentejo black pig (more widely known as Iberian black pig). Other ingredients include spices and bread. The family recipes go back at least 150 years and the sausages are made in traditional home kitchens using Alentejan fireplaces.Azaruja sausages
Slow Food Foundation Varieties include: * Batateira: made with pork fat, cooked potatoes, garlic, pepper, salt and pork casing smoked over holm oak, cork oak or olive wood and then cooked "over a slow flame". *

Botifarra ''Botifarra'' ( es, butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Roman sausage ''botulu'' or the ''lucanica'', made of r ...

: Made with pig parts including ears, pork fat scraps, snout, and head seasoned with salt and pepper. The stuffed intestines are cooked. These sausages require refrigeration and eaten within two weeks of being prepared. *

Linguiça ''Linguiça'' or ''lingüiça'' () calabresa is Calabrian chili-seasoned smoke-cured pork sausage seasoned with garlic and paprika, popular in Portugal, Brazil, Lusophone countries, and the U.S. state of Hawaii, created by Calabrian immigr ...

: made with ground pork leg, tripe and fat from the pig's head. Seasoned with garlic, salt, and pepper. It is dried for about two months and eaten raw.

References

{{reflist Portuguese sausages

See also

References