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|This page uses content from the Portuguese Wikipedia. The original article was at Salpicão. The list of authors can be seen in the page history. As with the Sausage Wiki, the text of Wikipedia is available under Creative Commons License see Wikia:Licensing.|
The salpicão is a traditional Portuguese sausage. It is smoked, light brown in color, cylindrical in shape, about 15 cm (6 in.) in length. It is made with beef and loin of pork, flavored with salt, white or red wine, garlic, and sweet or spicy paprika. The casing is a thick intestine of a pig, shaped in a straight form. After being hung within the casing, the meat is aged for 8 days, to improve the taste.
It can be eaten sliced, either thick or thin, with bread.
Note that in Brazil the name salpicão is used with an entirely different meaning, meaning a salad containing beef, chicken, or turkey and a variety of vegetables.