Enchidos

Enchidos is the umbrella term for Portugal's vast family of cured and smoked sausages. The tradition is strongest in Trás-os-Montes, where the annual pig slaughter (matança) produces chouriço, alheira, farinheira, morcela, salpicão, and many more. Each sausage has its own recipe, casing, and smoking process, reflecting centuries of artisanal expertise.

Portuguese enchidos are distinguished by their use of wine, garlic, and paprika in the curing process, and by the aromatic smoke of regional hardwoods. The fumeiro (smoke house) is a fixture of northern Portuguese homes. Several enchidos hold PGI status, and artisan production is experiencing a revival as consumers seek authentic, traditionally made products.