The Dry-cured Sausages
Besides its famous dry-cured hams, Manteigaria Silva also has an impressive assortment of dry-cured sausages and cold meats such as “copita”, “paiolas”, “paios”, “painhos”, “alheiras”, Portuguese black pudding, “mouras”, Portuguese chorizos, “linguiças”, and “salpicões”.
These specialties are a must on any Portuguese table. They come from different parts of the country and they are a testament to very rich territory, with diverse landscapes and centuries of gastronomic tradition. Each sausage type has its own history, its distinctive flavour and its particular use. Common to all products, of course, is quality.
“To prevent the “farinheira” sausage from tearing during the cooking process, soften it under warm water and flatten the content until it fills the hollow spaces at the ends. After that, cook it normally, boiling it of frying it. Works every time.”