Zurrapa

Zurrapa is an Alentejo preparation of pork fat with shredded meat, seasoned with paprika, garlic, and bay leaf. Resulting from the matança, it was an ingenious way to preserve meat and fat for year-round consumption.

Spread on Alentejo wheat bread, zurrapa was breakfast or snack for rural workers. It has been rediscovered by contemporary gastronomy as an artisanal charcuterie product, used by chefs in toasts, eggs, and vegetable dishes.