A HOMEMADE FLAVOUR THAT BRINGS BACK MEMORIES!
The authentic flavour of RealSabor sausages comes from the skill of the people who prepare them, still using traditional production processes. And it's also the combination of the best meats and spices that set RealSabor regional sausages apart. Regional sausages such as chorizo seasoned with red pepper, salpicão (pork loin sausage seasoned with garlic and white wine), farinheira (flour sausage) and mouras (made with fatty pork meat, bread and pork blood) are just some of the favourites. The wide range can satisfy the most varied tastes and palates.
CAREFUL SELECTION OF MEAT
The excellence of RealSabor sausages comes from a careful selection of meats from duly certified suppliers.
SEASONING AND MATURING
The previously selected meat is seasoned with rich seasonings and spices. The flavours are absorbed over a controlled maturing time.
FILLING
After maturing, the preparation is given one final touch of seasoning and then the filling begins, using the best casings.
TYING OFF
The most traditional sausages are tied off by hand, which gives them a unique texture and flavour, typical of homemade preparations.
SMOKING
Each group of sausages is slowly smoked over a holm oak fire, to bring out the unmistakable aroma, colour and flavour.
PACKAGING
All RealSabor sausages are packaged according to HACCP principles, ensuring effective control of food hygiene and safety.
REGIONAL SAUSAGES
Download the PDF to find out more about our flavours.
