Portugal offers an amazing variety of sausages - from north to south. In the Alentejocured meats and sausages are a hallmark of local cuisine. They are served boiled, fried, roasted, alone, as accompaniments, and as the key ingredient in local cuisine. The pata negra pig of the southeastern Alentejo is featured in many of the region’s cured meats. And the Alentejo is home to so many different kinds of sausages: painho, chouriço, morcela, cacholeira banca, lombo enguitado, farinheira, etc. The "Rota dos Sabores do Alentejo "Alentejo Flavor Routes” lets you taste cured meat products at the point of production: Information at www.rotadossabores.com
The northeast corner of the country is famous for its smoked presunto hams, and for delectable handmade sausages. Inland areas supply succulent and tender meats, locally grazed. In the Trás-os-Montes, there are an abundance of smoked meats and sausages in region between Chaves and Lamego, including spicy garlic sausage ("alheiras") in Mirandela, and pickled pork sausage ("salpicões") in Vinhais.
Presunto (Cured Ham)
You have heard of prosciutto and jamon, well meet presunto! Ok, so we are talking about the leg of pigs - but traditional ingredients, call it terroir, meaning that the cured ham is very different from region to region. Ancient breeds, centuries of tradition and really good salt makes presunto something quite special. The presunto must have a minimum weight of 5 Kg, have an agreeable taste, be very smooth, delicate and slightly salty, and sometimes a touch piquant to make the grade. In fact, Portugal has several DOC presunto regions. Fancy!
Now we can’t share every sausage – as we have alheira, linguiça, morcela, farinheira, chouriço de Vinho, chouriço de ossos, chourição, cacholeira, paia, paio, paiola, paiote, and of course, tripa enfarinhada. But here are just a few more to enjoy!
Chouriço (no Z’s here)
Portuguese chouriço is made from ingredient including pork, fat, wine, colorau, garlic, and salt. It is then stuffed into natural casings and slowly dried over smoke or in dry air. And each region offers a chouriço based on local traditional and flavors. As for eating it, look for chouriço in great dishes from feijoada in the Northeast, to in the bottom of a bowl of Caldo Verde soup, or in Cozido. Or just flame-cook it over aguardente and enjoy! Now, to bring it up a notch, try blood chouriço (chouriço de sangue) – basically chouriço seasoned with pig’s blood.
Linguiça (Go Pats!)
Linguiça is a New England favorite, and it got there via the Azores – where it is a big deal. Thinner and a bit spicier than chouriço, linguiça grills well, and is great for a tailgate (look for it at Gillette Stadium). Linguiça is a partner in Porto’s Francesinha sandwich, adding to the taste riot.
Farinheira
Farinheira is another smoked sausage made mainly from wheat flour, beef and spices. Why no pork? Legend has it the Farinheira was invented by the Jews during the 15th century to fool the Inquisition to believe that they had converted to Christianity by showing they were eating pork, because it looks like a pork sausage.
And the rest…
The alheira is made with made veal, duck, chicken, quail or even rabbit -plus bread. Now the name alheira comes from alho (garlic) this is not a garlicky treat.
Paio is made of pork loin, seasoned with garlic, salt, and Capsicum pepper and smoked. It is a hard sausage, usually quite wide, and can be sliced and eaten on bread.
Blood in the Food
Ok not often used in the same thought but hey why not cook with blood? You like that big juicy steak, right – so take the next step. Here is our guide to Portugal’s top blood based dishes:
Start with some Morcela -
A sausage made with pig’s blood. The recipe will vary widely from region to region, sweet in the Azores, hearty in the North, but the main ingredients are blood, fat, pork and spices – its will grow on you!
Chouriço de sangue –
Simple, tasty pork chouriço sausage, with cubes of pork and fat, seasoned with blood.
Blood stew
Dig into Porto’s great arroz de sarrabulho. A thick stew of fresh pork, beef and or chicken cooked in blood and a lovely chocolate color. Rich, thick and memorable.
And for dessert?
Papas de moado from Montemor-o-Velho. Basically this is a pig’s blood muffin in a lovely brown hue – hey you gotta try it!
The use of blood in Portuguese cuisine comes from an antique custom found in many agricultural societies to use every part of a slaughtered animal, often around the time of a traditional pig slaughtering event called the "matança".
While some Portuguese people love these dishes, they can be an acquired taste for others due to their distinct flavor and texture. Obtaining fresh animal blood can be difficult in modern times unless sourcing directly from a local farmer or butcher, and in some recipes, pig's blood might be used as a substitute for poultry blood. What do you think? Would you try it?
Jayme H. Simões is a communications strategist and longtime Portugal–U.S. consultant who has worked on tourism, relocation, and public affairs projects for more than two decades. He has spent extensive time living and working in Portugal and helps Americans understand the realities of moving abroad—beyond the glossy headlines. Through Let’s Move to Portugal Now, Jayme shares practical, experience-based insights on visas, housing, health care, cost of living, and daily life, with a focus on informed decision-making rather than hype.
Let’s Move to Portugal Now is an independent resource for Americans considering life in Portugal. We provide practical, experience-based information on visas, housing, health care, cost of living, and everyday life—focused on clarity, realism, and informed choices. This site is not affiliated with the Portuguese government and does not offer legal or immigration advice.
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