supremely salty

chouriço grelhado (antes)super bock finochouriço grelhado (apos)Yes, I actually had to flame-grill those fresh chorizo sausages (on a steel skewer) myself with some alcohol placed in an earthenware (that’s the way they do it traditionally in Portugal). The sausages, or choriço if you must, were tasty alright but also extremely salty and fatty, with a distinctive pimentão kick on the palate. A good reason to wash it all down with some cold local cerveja while I soak up the sun on the Ribeira, no? I saw some blood choriço on my way out too – need to find some stout before ordering those.

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