Historic Portuguese charcuterie photograph

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Historic Portuguese charcuterie photograph

Postby Swing Swang » Sat Aug 27, 2022 9:05 pm

Hopefully this link to a fb page showing an ancient Portuguese woman in her home, surrounded by charcuterie that she'll have made to stop her family going hungry will show below. This scene would have been commonplace before the Carnation Revolution in 1974. Now you have to hunt to find things done like this. but it still happens.

https://www.facebook.com/radioritmos/ph ... 0/?__cft__[0]=AZU-bT93WxzNyl3udnNk6sFVuurz42ZPT7IbjNhNOcWROwf8m6C2RznGW-15TTDXV1HVmTOuH3GIH-kYf1L0tsvnk4P9asAZOKiWntEJWlsAeUAE9_uHcouToBhMoVf4wUFlnc2LT7hRrgUjXCGJF38tQoWFuOj5RQsLsuWxGTctidtvdARmN1KHKui8r63ZjyY&__tn__=EH-R
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Swing Swang
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Re: Historic Portuguese charcuterie photograph

Postby NCPaul » Fri Apr 05, 2024 3:01 pm

Have you ever made or had a dish called "Rojoes a Cominho"? How would you describe the taste?
Fashionably late will be stylishly hungry.
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Re: Historic Portuguese charcuterie photograph

Postby NCPaul » Mon Apr 08, 2024 10:39 am

Answered my own question, at least how I made it, bright burst of lemon followed by cumin with garlic and reduced wine in the background, savory pork. Great flavor profile for a sausage in my mind.
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Re: Historic Portuguese charcuterie photograph

Postby Swing Swang » Thu Jun 27, 2024 10:23 pm

Late to reply to this. I love rojoes cooked any which way you choose, so glad you made them; but my favourite is Arroz de Sarrabulho com Rojões À Moda do Minho. The rice is flavoured with pig’s blood (that’s the sarrabulho bit). If you make a rice dish with cockerels blood then it’s arroz de cabidela. Yumsk.
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