Nuno Diniz
Chef Dishes
Alheira de Barroso
Some say that when the raw material is good, there is no need to overwork it. That‘s exactly what chef Nuno Diniz did with this alheira (bread and game meat sausage) from Sezelhe, a small village in the municipality of Montalegre: he cooked it plain and simply over the fire, serving it in all its splendour… and flavour!
Products used
Alheira de Barroso-Montalegre
In the cold region of Barroso-Montalegre, smoked sausages and meats prevail.
Farinhota, sangueira, pernil, barriga, chouriços; the list is extensive and includes the much appreciated Alheira de Barroso-Montalegre. A PGI product (Protected Geographical Indication), this sausage is made from Bísaro pig meat with small amounts of poultry meat, game, bread, extra virgin olive oil, onion, garlic, and hot spices. Another characteristic of this sausage is that it is smoked indirectly since local houses, with their fireplaces always lit, provide the perfect environment for its slow and smooth smoking process, with local wood imparting its aroma. The legend goes that alheira was invented by the Jews who, expelled from Castela in the 15th century, took refuge in Trás-os-Montes. To hide their identity, they created a sausage made entirely of bread and chicken instead of pork meat. Later, Trás-os-Montes people transformed the original recipe by adding pork to it. It may or not be true, but it is still an interesting story about alheira.
Regions
Oporto and North
In 200 BC, when it was called Portus Cale, the city that gave Portugal its name became the Portucalense County’s capital; Porto is the country’s second-most populous city. Classified as Cultural Heritage of Humanity, its historical centre offers endless opportunities to taste authentic northern gastronomy – from tripe to world-famous Port wine -, while enjoying a magnificent view of the Douro river.
