📝 About This Recipe
A crown jewel of Portuguese charcuterie, Salpicão is a noble smoked sausage crafted from whole pieces of premium pork loin marinated in a rich 'vinha d'alhos'. Originating from the rugged northern regions of Portugal, this delicacy is prized for its lean texture, deep ruby color, and the intoxicating aroma of grapevine smoke and garlic. It represents the pinnacle of the 'Enchidos' tradition, offering a sophisticated balance of rustic heritage and refined flavor.
🥗 Ingredients
The Meat
- 2 kg Pork Loin (Lombo de Porco) (trimmed of excess fat and cut into large 5-8cm cubes)
The Marinade (Vinha d'Alhos)
- 500 ml Dry Red Wine (high quality, preferably from the Douro region)
- 10-12 pieces Garlic Cloves (crushed into a paste)
- 40 g Coarse Sea Salt (adjust slightly based on preference)
- 3 tablespoons Sweet Paprika (Massa de Pimentão) (Portuguese red pepper paste is best)
- 1 teaspoon Hot Paprika or Piri-Piri (for a subtle heat)
- 4 pieces Bay Leaves (dried and torn)
- 1 tablespoon Black Peppercorns (cracked)
- 1/4 teaspoon Cinnamon (the secret traditional touch)
Casing and Binding
- 2 meters Wide Pork Intestine (Larga) (salted casings, thoroughly cleaned)
- 1 roll Cotton Kitchen Twine (for tying the ends)
- 1/2 cup White Wine or Lemon Juice (for final casing rinse)
👨🍳 Instructions
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1
Prepare the meat by cutting the pork loin into large, thick chunks (about the size of a fist). Unlike Chorizo, Salpicão uses large pieces of muscle to maintain a lean, steak-like texture inside.
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2
In a large non-reactive bowl (ceramic or glass), combine the red wine, crushed garlic paste, sea salt, paprika paste, hot paprika, torn bay leaves, cracked pepper, and the pinch of cinnamon.
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3
Add the pork chunks to the marinade, ensuring every piece is thoroughly coated. Massage the marinade into the meat for about 5 minutes to encourage absorption.
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4
Cover the bowl tightly and refrigerate. Allow the meat to cure in this marinade for 3 to 4 days, turning the meat twice a day so the flavors penetrate evenly.
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5
Prepare the casings by soaking them in warm water with a splash of white wine or lemon juice for 30 minutes to remove any residual salt and odors.
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6
Stuff the casings by hand or using a wide-nozzle sausage stuffer. Carefully slide the meat chunks into the casing one by one, ensuring they are packed very tightly with no air pockets.
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7
Tie one end of the casing securely with kitchen twine. Once the casing is filled (usually 20-30cm long), tie the other end tightly to create a firm, dense cylinder.
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8
Prick any visible air bubbles with a sterilized needle. This prevents the meat from spoiling and ensures an even cure.
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9
Hang the sausages in a cool, dry place for 24 hours to allow the surface to dry before smoking.
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10
Smoke the Salpicão using a cold smoke method (ideally below 30°C/85°F). Traditionally, holm oak or grapevine wood is used in Portugal for a sweet, aromatic smoke profile.
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11
Continue the smoking process intermittently for 10 to 14 days until the exterior turns a dark, mahogany red and the sausage feels firm to the touch.
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12
Once cured, store the Salpicão in a cool, dark place or vacuum seal for long-term preservation.
💡 Chef's Tips
Use a high-quality 'Massa de Pimentão' (Portuguese pepper paste) as it provides the authentic color and base flavor that powder alone cannot replicate. Never rush the marinating process; the 4 days are essential for the salt and wine to chemically 'cook' and preserve the interior of the large meat chunks. If you don't have a smoker, you can use a liquid smoke addition to the marinade and air-dry in a humidity-controlled environment, though the flavor will be less complex. Ensure the casing is packed as tight as possible; gaps will cause the sausage to crumble when sliced later. When slicing, always use a very sharp knife and cut thin, translucent rounds to appreciate the marbled texture of the loin.
🍽️ Serving Suggestions
Serve at room temperature as part of a 'Tábua de Enchidos' (charcuterie board) with crusty Alentejo bread. Pair with a bold, tannic red wine from the Douro or Dão regions to cut through the richness of the pork. Dice small scraps and add them to a traditional 'Feijoada Transmontana' for an incredible depth of smoky flavor. Enjoy as a 'petisco' (tapas) alongside a plate of mature Queijo da Serra or São Jorge cheese. Accompany with a bowl of lupini beans (tremoços) and a cold Portuguese lager for a classic afternoon snack.