Morcela (traditional black sausage)

Sausage made with a combination of carefully selected pork, shovels and streak bacon, cut into relatively large pieces and seasoned with ground pepper, wine, salt, garlic, spices and preservatives. It has a cylindrical shape with a reddish brown colour, and its inner aspect consists of a perfectly connected and marbled mass and homogeneous red colour. Its length varies between 10 and 15 cm, and its approximate diameter is 50mm and weight from 200 to 250 grs.

Treatment: Heat and smoked from holmoak

Storage: At cold temperature of 5 to 10. C

Validity: 120 days

Suggestions: It can be eaten raw, sliced very thinly, as an aperitif or with a good regional bread, or with dishes of Portuguese cuisine.