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Azorean butcher?

themiguel | Jul 27, 2011 06:14 AM

Hi guys,

I'm ashamed to even have to ask this, as I am Portuguese myself but I've never been tapped into the community here. Im planning to cook some dishes this weekend that involve chourico (chorizo) and morcela, the portuguese black blood sausage.

The problem is that I'm looking for these sausages dones in the traditional Azoran style flavour, not the mainland style. THere is a huge difference in texture and taste, especially when it comes to the morcela, which in the Azores is mealier, sweeter and often much spicier (and more delicious as well!)

I know of butchers like Pavao and Nosso Talho but have no idea if they are more continental than Azorean. Would love to be pointed in the right direction.

Thanks!

Miguel

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