The salpicão is a traditional Portuguese sausage. It is smoked, light brown in color, cylindrical in shape, about 15 cm (6 in.) in length. It is made with beef
and loin of pork
, flavored with salt
, white or red wine, garlic
, and sweet or spicy paprika
. The casing is a thick intestine of a pig, shaped in a straight form. After being hung within the casing, the meat is aged for 8 days, to improve the taste.
It can be eaten sliced, either thick or thin, with bread.
It is a popular enchido in the region of Trás-os-Montes, with records of their production dating from the eighteenth century.
Note that in Brazil the name salpicão is used with an entirely different meaning, meaning a salad containing beef, chicken
, or turkey
and a variety of vegetables.