O Chouriço e a chouriçada

Intangible Cultural Heritage - Duas Barras


The "Chouriçada" is common in the region of the Duas Barras, gathering families and friends in a rural house. The ritual begins with the breeder collecting the leftovers in the community to fatten the pig. In the animal killing, the owner repays the favor by giving a can of fat or a good piece of meat to those from whom he collected the leftovers. On the eve of the party, the pig, which probably weighs over 100 pound, needs to fast. Around four in the morning, the rural area dwellers wake up with the arrival of the "marching guy", who will kill the pig. The wood stove is lit to heat an iron pot with many gallons of water. While men clean and cut the meat in the barnyard, women mix seasonings for the chouriço (a type of sausage). The guts are washed with coarse salt and lemon and stuffed through a funnel with a mass of fresh pig blood, fat, and other parts of the animal, called "omentum", garlic, cumin, salt and pepper. The ends of the guts are tied up with a thin string and the chouriço is thrown in boiling water, where it should cook for about an hour. Then, it can be cut into thick slices and fried in pork fat. This is one of the most popular appetizers of bars in the Mountain Range region of the state.

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