Feito no Zambujal Cured Chouriço

Feito no Zambujal Cured Chouriço is a Portuguese cured pork sausage from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors and seasoned with peppers grown on the farm. A farmhouse chouriço in the old style, with no additives, for snacking or the grill.

Flavour and texture

The peppers for the curing paste are grown and prepared on the farm, which gives a deep red colour and a sweet, warm paprika taste. The texture is firm and coarse, juicy with Iberian pork fat.

How to enjoy it

Slice it for a board with bread and olives, grill it over a clay assador, or add it to caldo verde or a bean stew. Pour an Algarve red, a Douro red or an Alentejo red.

About Feito no Zambujal

Feito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.

Good to know

• Keep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.
• Whole chouriço, to slice or grill at home.
• A generous gift for anyone who loves Portuguese food.