From the cork-oak parkland around Évora — the montado, where black Iberian pigs graze on acorns — come the Alentejo's enchidos: paprika-rich smoked sausages that open meals and deepen dishes across the city.
Paio and painho are dense and lean, sliced thin as petiscos; chouriço goes to the grill and the bean pot; farinheira, soft with flour and spice, crumbles into migas and açordas. The municipal market's banks of charcuterie are an education in themselves, and vacuum-packed enchidos travel home easily.
With queijo de Évora, regional bread and a glass of red, a board of enchidos is the city's classic first half-hour at the table.
⭐ Must-try:
Tábua de enchidos com queijo
Highlights
- From acorn-fed black pigs of the montado
- Paio, painho, chouriço and farinheira styles
- Sliced as petiscos or folded into migas
- An education at the municipal market
- Vacuum-packed, they travel home well
Frequently asked questions
What is farinheira?
A soft, smoky sausage of pork fat, flour, wine and paprika — grilled whole or crumbled into bread dishes.
What is the montado?
The Alentejo's cork-oak parkland, where black Iberian pigs graze on acorns — the landscape behind the region's pork and charcuterie.