{"id":28671,"date":"2020-01-02T09:27:19","date_gmt":"2020-01-02T09:27:19","guid":{"rendered":"https:\/\/visitboticas.pt\/?p=28671"},"modified":"2025-12-30T09:34:27","modified_gmt":"2025-12-30T09:34:27","slug":"o-fumeiro-tradicional","status":"publish","type":"post","link":"https:\/\/terracallaeci.pt\/en\/2020\/01\/o-fumeiro-tradicional\/","title":{"rendered":"Traditional smoked meats"},"content":{"rendered":"

No dia seguinte ou dois dias ap\u00f3s a matan\u00e7a do porco, nas terras mais quentes, o porco \u00e9 desmanchado e a carne separada conforme a sua finalidade: carne para afumar e carne para o fumeiro. A carne para afumar \u00e9 colocada numa salgadeira, envolvida numa generosa camada de sal, onde permanece cerca de um m\u00eas. Depois disso, \u00e9 pendurada na cozinha da casa para afumar. <\/p>\n\n\n\n

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Traditional smokehouse in the village of Codessoso. Photo Marina Rodrigues Silva<\/figcaption><\/figure>\n\n\n\n

J\u00e1 a carne para o fumeiro \u00e9 cortada em peda\u00e7os pequenos, colocada em alguidares e temperada com vinho (maduro, verde ou mistura de ambos, podendo tamb\u00e9m levar \u00e1gua), alho picado e sal. Esta carne fica de molho (sor\u00e7a) durante v\u00e1rios dias, entre quatro e oito, dependendo da aldeia, sendo necess\u00e1rio mexer regularmente para absorver melhor o tempero e ajustar, caso necess\u00e1rio. No caso dos salpic\u00f5es, por serem peda\u00e7os maiores, a carne precisa de mais dias no vinho e alho para absorver o sabor do tempero.<\/p>\n\n\n\n

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Traditional smokehouse in the village of Codessoso. Photo Marina Rodrigues Silva<\/figcaption><\/figure>\n\n\n\n

On the day the smoked meats are made, the housewife invites a few women (close relatives, friends and neighbours) to help her with the task. Sweet paprika is added to the meat and some fresh garlic and the meat is stuffed into the casings, which have been previously rinsed. The smoked meat is then hung in fireplaces and left to smoke in the heat of the kitchen fireplaces. <\/p>\n\n\n

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Traditional smokehouse in the village of Codessoso. Photo Marina Rodrigues Silva<\/figcaption><\/figure>\n<\/div>\n\n\n
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THE EXCELLENT QUALITY OF THE SMOKED MEATS IS THE RESULT OF LOCAL KNOW-HOW AND THE CHARACTERISTICS OF THE CLIMATE, WHERE THE RIGOURS OF WINTER PLAY A FUNDAMENTAL ROLE.<\/em><\/p>\n<\/blockquote>\n\n\n

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\"gastronomia\"
Barroso stew. Photo DR<\/figcaption><\/figure>\n<\/div>\n\n\n

In addition to production for self-consumption, traditional smoked meats are also produced for sale at the Feira Gastron\u00f3mica do Porco (Pig Gastronomic Fair) in Boticas, an annual event organised by the municipality that is of great importance to the local economy.<\/p>\n\n\n\n

Learn more about the killing of the pig here.<\/a><\/p>\n\n\n\n

<\/div>\n\n\n
PUB<\/div>
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No dia seguinte ou dois dias ap\u00f3s a matan\u00e7a do porco, nas terras mais quentes, o porco \u00e9 desmanchado e a carne separada conforme a sua finalidade: carne para afumar e carne para o fumeiro. A carne para afumar \u00e9 colocada numa salgadeira, envolvida numa generosa camada de sal, onde permanece cerca de um m\u00eas. […]<\/p>\n","protected":false},"author":6,"featured_media":28673,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[7027,5096,4397,4349],"class_list":{"0":"post-28671","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sobre","8":"tag-barroso","9":"tag-boticas","10":"tag-fumeiro","11":"tag-gastronomia"},"_links":{"self":[{"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/posts\/28671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/comments?post=28671"}],"version-history":[{"count":0,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/posts\/28671\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/media\/28673"}],"wp:attachment":[{"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/media?parent=28671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/categories?post=28671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/tags?post=28671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}