ingredient
Salpicão
By Carlos Automatico
A premium smoked pork loin sausage from Trás-os-Montes, seasoned with wine, garlic, and paprika.
Salpicão is a noble smoked sausage made from whole pieces of pork loin encased in natural casing and cured with red wine, garlic, salt, and paprika. Unlike chouriço which uses minced meat, salpicão preserves the loin in large pieces, giving it firmer texture and more refined character.
The sausages are smoked slowly over oak or chestnut wood. Salpicão de Vinhais holds PGI status. Sliced thinly, it is served as a premium petisco alongside other regional sausages.