Linguiça

Linguiça is a smoked pork sausage that originated in the Iberian Peninsula, notably Portugal, and is widely produced in Brazil and other Portuguese-speaking regions. It is typically made from pork shoulder or belly, finely ground and seasoned with garlic, salt, and paprika or other peppers. The mixture may be fresh or cured and smoked, giving a distinct garlic-forward, savory profile.

In Portugal, linguiça comes in several regional styles, including smoked or semi-dry varieties that may be flavored with wine or additional spices. In the Azores and Madeira, it is commonly used in stews and grilled dishes. In Brazil, linguiça is a staple ingredient in many dishes and has many regional forms, the most familiar being linguiça calabresa, a spicy, smoked sausage often seasoned with paprika.

Cooking and serving: linguiça can be grilled, fried, or sautéed and added to beans, rice, soups, and stews. It is a key component of feijoada and is used to flavor caldo verde and other traditional soups. It can also be eaten on its own as a snack when sliced and fried.

Storage: fresh linguiça should be kept refrigerated and cooked before serving, while smoked or cured varieties may have a longer shelf life. Unopened products can be stored in the refrigerator or freezer to extend freshness.