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The '''salpicão''' is a traditional Portuguese [[sausage]]. It is [[Smoking|smoked]], light brown in color, cylindrical in shape, about 15 cm (6 in.) in length. It is made with {{recipes|beef}} and loin of {{recipes|pork}}, flavored with {{wikialink|recipes|salt}}, white or red {{wikiamain|wine}}, {{wikialink|recipes|garlic}}, and sweet or spicy {{recipes|paprika}}. The casing is a thick intestine of a {{wikilink|pig}}, shaped in a straight form. After being hung within the casing, the meat is aged for 8 days, to improve the taste. |
The '''salpicão''' is a traditional Portuguese [[sausage]]. It is [[Smoking|smoked]], light brown in color, cylindrical in shape, about 15 cm (6 in.) in length. It is made with {{recipes|beef}} and loin of {{recipes|pork}}, flavored with {{wikialink|recipes|salt}}, white or red {{wikiamain|wine}}, {{wikialink|recipes|garlic}}, and sweet or spicy {{recipes|paprika}}. The casing is a thick intestine of a {{wikilink|pig}}, shaped in a straight form. After being hung within the casing, the meat is aged for 8 days, to improve the taste. |
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| − | It is a popular ''[[enchido]]'' in the region of {{wikilink |
+ | It is a popular ''[[enchido]]'' in the region of {{wikilink|Trás-os-Montes}}, with records of their production dating from the eighteenth century. |
It can be eaten sliced, either thick or thin, with bread. |
It can be eaten sliced, either thick or thin, with bread. |
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