Traditional Portuguese Black Pork Sausage (Chorizo / sausage) 180g

Usually seasoned meat and fat are put into thin casings, which are then tied at 15-20 cm intervals, these rolls are separated and are circular in shape. They are then hung individually in the smokehouse when prepared in a horseshoe shape. The casings can be natural or synthetic, but of natural material origin.

A variant of the sausage can also be referred to as the sausage regions.

This sausage (chorizo/sausage) is meat made and very tasty, I recommend grilling it and serving it with bread and accompanied by Port Wine!!! Delicious!!!

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