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Portugal
Morcela de Cozer de Portalegre
Portalegre Blood Sausage
Sausage made with blood, fat and meat from Alentejana pigs, from Portalegre, Portugal
Licence
Source
Popularity Over Time
Popularity By Region
Recipes
Morcela de Cozer de Portalegre PGI :: Qualigeo
The Morcela de Cozer de Portalegre PGI is a sausage made from the blood, fat and meat from the Alentejana PDO breed of pig with the addition of paprika, cumin, garlic and wine. It is stuffed into natural intestine casings and cured in hot water...
Morcela de Cozer de Portalegre | Local Sausage/Salami From Portalegre District, Western Europe | TasteAtlas
What is Morcela de cozer de Portalegre? According to EU regulations, this blood sausage can only be produced from the fat and blood of Alentejo pigs. It hails from the Portuguese district of Portalegre, which has a long history of pig farming and sausage...
Produtos Tradicionais Portugueses - Morcela de Cozer de Portalegre PGI
Description: The Morcela de Cozer de Portalegre PGI is a scalded sausage consisting mainly of fats (from the head, neck, belly and back fat) and pig's blood from pigs of the Alentejana breed, with the addition of salt, ground dried garlic, cumin, sweet...
Produtos Tradicionais Portugueses - Morcela de Cozer de Portalegre IGP
Descrição: A Morcela de Cozer de Portalegre IGP é um enchido tratado por escaldão, constituído basicamente por gorduras (da cabeça, pescoço, barrigas e toucinho) e sangue de porco de raça alentejana, adicionados de sal, alhos secos pisados, cominhos e...
Morcela de Cozer de Portalegre
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Morcela de Cozer de Portalegre: Portugiesische Blutwurstspezialität
Morcela de Cozer de Portalegre ist eine portugiesische Blutwurstspezialität aus der Region um Portalegre...
Morcela de Cozer de Portalegre - Enchidos de Portugal - Roteiro Gastron�mico de Portugal
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Morcela de Cozer de Portalegre IGP :: Qualigeo
La Morcela de Cozer de Portalegre IGP è un prodotto a base di sangue, grasso e carne di maiale di razza Alentejana DOP, con l'aggiunta di paprica, comino, aglio e vino, insaccato in budello animale e sottoposto ad un trattamento a base di acqua calda...
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Mel de Barroso
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Garlic sauce
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Chouriço Grosso de Estremoz e Borba
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