The Essential Guide to Portugal’s “Enchidos”

Vegetarians should read no further. This post is about meat, or more precisely what the Portuguese call “enchidos” (pronounced “en-shee-doos”) — sausages and hams. They’re a new trend in Lisbon’s recent new wave of wine bars, accompanying the glasses of wine. They’re usually presented next to cheese, and are mostly products from the north of the country.


The king of all “enchidos” is smoked and made with pork. Herbs, garlic and wine is also mixed in, and it’s often served in soup or sliced before a meal. In Lisbon you can see it literally flaming hot at a few bars in Bairro Alto like “Artis” (Rua do Diário de Notícias, 95) and “Tasca do Chico” (Rua do Diário de Notícias, 39)

This is essentially a regular “chouriço” except thinner and used in stews.

It’s one of Portugal’s strangest foods, but quite popular. Simply put, it’s blood sausage. The blood comes from the pig, but there is no meat and is stuffed with rice.

This sausage dates all the way back to the 1500s, when Portuguese Jews were forced to convert to Christianity. Instead of pork it’s made of poultry and has a garlicky taste and a light color.


You’ll rarely see it served at a wine bar, but it’s often on a plate in the interior regions of the country. Made from pork fat, flour, spices, garlic and wine, it has an orange-brown color.

Lisbon’s brunches almost always include “fiambre” which is simply boiled or roast ham.


This dry smoked ham is served thinly sliced and is mostly made of pork, although it’s occasionally wild boar. It’s produced all over the country and often accompanies a slice of melon.

This is yet another “chouriço” with a different name because it’s smaller, although thick. It’s made from pork tenderloin and is marinated in white wine, paprika and garlic. In some places around Portugal it’s also known as “paio.”

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