🧂 Popular Varieties
| Type | Description |
|---|---|
| Chouriço | Classic smoky sausage with paprika and garlic. |
| Linguiça | Thinner, spicier version with more chili and paprika. |
| Morcela | Blood sausage, rich and earthy—sometimes includes rice in the Azores. |
| Alheira | Made with poultry and bread—created by Jews avoiding pork during Inquisition. |
| Farinheira | Contains flour, pork fat, and wine—soft texture, often used in stews. |
| Salpicão | Made from pork loin, wine, and garlic—great for charcuterie boards. |
🖼️ Visual Feast
I’ve found some mouthwatering images of Portuguese chouriço—from flame-grilled links to rustic charcuterie boards. You’ll see them in the card above.
If you’d like a recipe for homemade chouriço or want to explore regional dishes that feature it, I’d be thrilled to guide you further. Let’s cook up something unforgettable.
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