There are almost as many recipes for making and seasoning chourico sausages as there are places where they are made.
They are made using lean and tenderised pork, rich in natural tripe. They are naturally seasoned and cured, in light smoke, which gives them a unique character.
The filling has a uniform consistency with a marble-like appearance and attractive reddish tones.
In the same way that names vary, cooking methods and seasoning also change from one product to another.
A noble tasting sausage made using leg and loin rashers of pork.
It is contained in a thick pig tripe. Seasoning and the length of curing make it great for cutting thick slices from, which brings out its distinctive flavour.
Delicious as a snack and, as the great Eca De Queiros (famous portuguese writer) informs us, unforgettable with peas and eggs.
Grade a: whole, grade b: whole, rear legs
Description: without skin, head, paws, entrails; but with bones, will frozen
Specification:
1000g-1500g/pc for grade a
600g -1000g/pc for grade b
140g - 275g/pc for rear legs
Single packing for grade a
Single packing for grade b
Board packing for rear legs
Sterilized meat. This can partially replace soya doc for proteins and completely replace dcp (di-calcium phosphate) for phosphorus.
Sterilized meat is the richest source of protein, essential amino acids and minerals like calcium, phosphorus etc. Required for the healthy growth and egg production. It is a richest source of energy provides all the essential fatty acids.
