Dish

Cacholeira branca de Portalegre

Portalegre White Sausage

Cacholeira branca de Portalegre is a white sausage that is made by grinding pork meat and mixing it with bread, garlic, and spices. The mixture is then stuffed into a casing and cooked in water. The sausage has a mild flavor and a soft texture. It is often served with boiled potatoes and vegetables. Cacholeira branca de Portalegre is a popular dish in the Alentejo region of Portugal.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Sausage

Origins and history

Cacholeira branca de Portalegre originated in the Alentejo region of Portugal. It has been a traditional dish in the region for centuries and is often served during special occasions such as Christmas and Easter.

Dietary considerations

Gluten-free

Variations

There are many variations of Cacholeira branca, including Cacholeira preta, which is made with blood instead of bread. There are also regional variations that use different spices and ingredients.

Presentation and garnishing

Cacholeira branca de Portalegre is often served with boiled potatoes and vegetables. It is garnished with parsley or coriander. The sausage can be sliced or served whole.