Sausage – Chourico hot per kg

Key Characteristics

• Flavor: Smoky, garlicky, paprika-rich, with potential heat from piri-piri.
• Ingredients: Pork, pork fat, paprika, garlic, salt, and sometimes red wine or chili.
• Process: Cured, dried, and heavily smoked over wood, giving it a deep red color and intense flavor. 

• Grilled (Chouriço Assado): Cooked over fire, often in a special clay dish with alcohol that’s set alight for a dramatic presentation and sweet char.
• Soups & Stews: Sliced and added to Caldo Verde (kale soup) or Cozido à Portuguesa (Portuguese stew) for depth.
• Rice Dishes: Incorporated into dishes like Arroz de Pato (duck rice).
• Tapas: Sliced and served with bread, cheese, and olives.
• Sandwiches: Grilled and served in a bun.