https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3APortuguese_cuisine%2F28%2FenTranslations:Portuguese cuisine/28/en - Revision history2026-09-15T19:42:33ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Portuguese_cuisine/28/en&diff=148990&oldid=prevFuzzyBot: Importing a new version from external source2025-06-03T06:34:41Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>{{lang|pt|[[Chouriço]]}} or {{lang|pt|Chouriça}} (the latter usually denoting a larger or thicker version) is a distinct sausage and not to be confused with chorizo. It is made (at least) with pork, fat, paprika, garlic, and salt (wine and sometimes pepper also being common ingredients in some regions). It is then stuffed into natural casings from pig or lamb and slowly dried over smoke. The many different varieties differ in color, shape, spices and taste. White pepper, piri-piri, cumin and cinnamon are often an addition in Portuguese ex-colonies and islands. Traditional Portuguese cured chouriço varieties are more meaty, often use red wine and not many spices. Many Portuguese dishes use {{lang|pt|chouriço}}, including {{lang|pt|[[cozido à portuguesa]]}} and {{lang|pt|[[feijoada]]}}.</div>FuzzyBot