Azaruja sausage

• Batateira: made with pork fat, cooked potatoes, garlic, pepper, salt and pork casing smoked over holm oak, cork oak or olive wood and then cooked "over a slow flame".
• Botifarra: Made with pig parts including ears, pork fat scraps, snout, and head seasoned with salt and pepper. The stuffed intestines are cooked. These sausages require refrigeration and eaten within two weeks of being prepared.
• Linguiça: made with ground pork leg, tripe and fat from the pig's head. Seasoned with garlic, salt, and pepper. It is dried for about two months and eaten raw.