Chouriço

Chouriço is the cornerstone of Portuguese charcutaria, a smoked pork sausage found in virtually every kitchen, tasca, and festival across the country. Made from chopped pork seasoned with garlic, red wine, paprika (pimentão), and salt, it is stuffed into natural casings and smoked over wood — typically oak, chestnut, or holm oak depending on the region.

Trás-os-Montes produces the most celebrated varieties, with Chouriço de Vinhais holding PGI status. The sausage is grilled, added to cozido and caldo verde, flamed at the table in a special clay vessel (chouriço assado na telha), or simply sliced and eaten with bread. No Portuguese pantry is complete without chouriço hanging from a hook.