Iberian Rice Morcela

Iberian Rice Morcela - It is a horseshoe-shaped smoked Portuguese sausage, made from lean meat mixed with some of the animal’s fat and blood, together with rice. After being minced, the meat is seasoned with wine, salt, spices and garlic. A pig’s tripe is stuffed with this preparation being then hanged-up for a maturation process that will take from 15 to 20 days. It is consumed boiled, roasted or fried.