Translations:Portuguese cuisine/34/en

Portuguese cold cuts and sausages (charcutaria and enchidos, respectively) have long and varied traditions in meat preparation, seasoning, preservation and consumption: cured, salted, smoked, cooked, simmered, fermented, fried, wrapped, dried. Regional variations in form and flavour, specialities and names also occur. Further pork (and other meats) charcuterie products include toucinho, paio, morcela, beloura, bucho, butelo, cacholeira, maranho, pernil, salpicão and others.