📝 About This Recipe
The Tábua de Enchidos is the quintessential soul of Portuguese 'petiscos,' representing centuries of curing traditions from the rugged Trás-os-Montes to the rolling Alentejo plains. This curated platter features a symphony of smoky, garlicky, and paprika-infused meats, balanced by the acidity of local pickles and the sweetness of regional fruits. It is more than just an appetizer; it is a communal celebration of Portugal’s rich gastronomic heritage, designed to be shared slowly over good conversation.
🥗 Ingredients
The Cured Meats (Enchidos)
- 1 link Chouriço de Carne (Traditional pork sausage with paprika and garlic)
- 1 link Alheira de Mirandela (Bread and poultry-based sausage, skin lightly pricked)
- 1/2 link Morcela de Arroz (Blood sausage with rice, sliced into thick rounds)
- 100 grams Presunto Ibérico or Serrano (Paper-thin slices, preferably aged 24 months)
- 80 grams Salpicão (Lean, smoked pork loin sausage, thinly sliced)
- 80 grams Paio do Lombo (Cured pork loin with a hint of pimentão)
Accompaniments & Textures
- 1 small wheel Queijo da Serra da Estrela or Azeitão (Soft, sheep's milk cheese for dipping)
- 6 thick slices Portuguese Cornbread (Broa de Milho) (Crusty and dense)
- 1 loaf Baguette or Rustic Sourdough (Sliced and lightly toasted)
- 2 pieces Rocha Pears (Sliced thinly to provide sweetness)
- 1/2 cup Walnuts and Almonds (Lightly toasted)
- 1 small bowl Green Olives (Galega style) (Marinated with garlic and oregano)
- 3 tablespoons Doce de Abóbora (Pumpkin Jam) (With a hint of cinnamon and walnut)
For the Flaming Chouriço
- 1/4 cup Aguardente Vínica or Grappa (High-proof spirit for flambéing)
👨🍳 Instructions
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1
Select a large, rustic wooden board or a slate platter as your canvas. Ensure it is clean and dry.
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2
Prepare the Alheira by pricking the skin with a toothpick to prevent bursting. Pan-fry it in a drop of olive oil over medium heat for 4-5 minutes per side until the skin is golden and crispy. Set aside to rest.
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3
If using an 'Assador de Chouriço' (clay pig), place the Chouriço link on the grill. Pour the aguardente into the bottom of the dish and carefully ignite with a long match. Grill the sausage in the flames, turning occasionally until the skin is charred and crispy (about 5-7 minutes).
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4
Slice the Morcela into 1-inch thick rounds and sear them in a hot dry pan for 2 minutes per side until the edges are crisp.
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5
Slice the Salpicão and Paio do Lombo into very thin translucent rounds using a sharp knife or mandoline.
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6
Gently tear the Presunto into bite-sized ribbons, folding them loosely to create volume on the board.
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7
Prepare the cheese: if using a soft Queijo da Serra, slice off the top 'lid' to reveal the gooey center, or cut firm cheeses into small wedges.
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8
Slice the Rocha pears just before serving to prevent browning, and arrange them in a fan shape.
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9
Place the hot items (Alheira and Morcela) in the center of the board to act as the focal point.
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10
Surround the hot meats with the cold cured slices (Presunto, Salpicão, Paio), grouping them by type for an organized look.
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11
Fill the gaps with small bowls of olives, pumpkin jam, and the toasted nuts.
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12
Tuck the slices of Broa de Milho and toasted bread around the edges of the board.
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13
Garnish with a few sprigs of fresh rosemary or thyme for an aromatic finish and a pop of color.
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14
Serve immediately while the grilled sausages are still warm and the cheese is perfectly soft.
💡 Chef's Tips
Always serve the meats at room temperature to allow the fats to soften and the flavors to bloom; cold meat masks the subtle spices. If you don't have an Assador de Chouriço, you can oven-roast the chouriço at 200°C (400°F) for 15 minutes until the fat renders and the skin crisps. Balance is key—ensure you have a mix of 'gordura' (fatty meats like chouriço) and 'magro' (lean meats like salpicão). Don't skip the fruit; the acidity of sliced green apples or pears cuts through the saltiness of the cured pork beautifully. Use a high-quality Portuguese olive oil to drizzle over the bread slices before toasting for an extra layer of authentic flavor.
🍽️ Serving Suggestions
Pair with a robust Red Wine from the Douro Valley or a crisp, slightly effervescent Vinho Verde. Serve with a side of 'Pica-pau' (small pieces of beef in a mustard-garlic sauce) for a full petiscos experience. Provide a small bowl of spicy Piri-piri oil for those who want to add heat to their meats. Accompanied by a cold bottle of Portuguese lager (like Sagres or Super Bock). A small side of pickled cauliflower and carrots (Variantes) provides a necessary vinegary crunch.