Inland from the rice and the dunes begins the montado — the cork-oak parkland where black Iberian pigs graze on acorns — and from it come the enchidos: the Alentejo's smoked, paprika-rich sausages.
Paio and painho, dense and lean; chouriço for the grill and the bean pot; farinheira, soft with flour and spice. On the Comporta coast they appear as petiscos with bread and olives, sliced beside cheese before a meal, or deepening the flavour of beans with rice — the parish's own traditional pairing of pork and paddy.
Grocers in the village sell vacuum-packed enchidos from Alentejo producers, which travel well and bring the interior's smoke home with you.
⭐ Must-try:
Tábua de enchidos
Highlights
- Smoked sausages from acorn-fed black Iberian pigs
- Paio, painho, chouriço and farinheira styles
- Served as petiscos with bread and olives
- Deepen bean-and-rice dishes of the parish tradition
- Vacuum-packed bottles travel well as gifts
Frequently asked questions
What is farinheira?
A soft, smoky sausage of pork fat, flour, wine and paprika — gently spiced, usually grilled or crumbled into dishes.
Are enchidos made in Comporta?
They come from the Alentejo interior — pig country under the cork oaks — and reach Comporta through its grocers and restaurant kitchens.