Cacholeira-tak van Portalegre

These sausages, which are produced exclusively in the municipality of Portalegre, are made from the fat, liver, offal, and blood of the Alentejo pig. All of the ingredients are ground and spiced with garlic, cumin, sweet paprika, and salt. After 24 hours of rest, the mixture is stuffed into sausage casings, which are then blanched and left to dry. The sausage is compact and marbled when cut, and has a pleasant, unique flavor. On the outside, it is usually dark brown in color and covered with an ashy coating. It can be eaten as an appetizer or used in many traditional dishes of the Alentejo region.