Enchidos alentejanos — the cured sausages and smoked meats of the Alentejo — are among the most prized products of the region, and a traditional part of the food of Montemor-o-Novo.
The enchidos of the Alentejo are closely tied to the black Iberian pig, the porco preto, which is raised in the region's montados — the open oak woodlands where the pigs feed on acorns. From this pork come a range of cured products: chouriço, paio, farinheira, morcela and others, seasoned in the manner of the region, often with garlic and red pepper paste, and cured or smoked.
The enchidos are eaten in their own right, sliced as a starter or with bread, and they also enter the region's cooked dishes, adding their flavour to soups and stews. For the visitor to Montemor-o-Novo, a board of Alentejo enchidos is a characteristic and rewarding taste of the region's pork tradition.
⭐ Must-try:
Enchidos alentejanos
Highlights
- Among the most prized products of the Alentejo
- Tied to the black Iberian pig, the porco preto
- Pigs raised in the oak montados on acorns
- Chouriço, paio, farinheira, morcela and more
- Eaten sliced with bread, or added to cooked dishes
Frequently asked questions
What are enchidos alentejanos?
They are the cured sausages and smoked meats of the Alentejo, including chouriço, paio, farinheira and morcela.
What makes Alentejo enchidos special?
They are tied to the black Iberian pig, raised in the region's oak montados, where the pigs feed on acorns.
How are enchidos eaten?
They are eaten sliced as a starter or with bread, and also add their flavour to the region's soups and stews.