Moor from Beira Baixa
Respecting the knowledge acquired over several generations, this dark colored and intense flavored sausage is made from bloody meat scraps and rich and aromatic spices. It is cured in three stages: in the first stage it receives only heat and in the second stage it goes to smoke from the holm oak, which gives it a more traditional flavor. Finally, it goes to dryers with controlled humidity and temperature until it is ready to pack.
It is packed in a protective atmosphere, and the packages can be: 5Kg, 3Kg, 1kg, or one unit (+/- 220 grams).
Cool and dry place