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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!

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