774. Cada terra com seu uso…

… ou como alguns fazem os chouriços.

Chouriço Grosso de Estremoz e Borba is the product of pieces and stripes of bacon, shoulder, topside and leg from Alentejano pigs, with the sausage containing no more than 30% fat. After selecting, washing and cutting the pieces, the remaining ingredients are added to produce the final product. Following preparation and seasoning, the product is left to mature, then moulded, tied and smoked with wood from the region (holm oak).

In Official Journal of European Communities – C102/5 – 27.04.2002