Only some meats are chosen in the preparation of this type of blood sausage. Typical of our Cova da Beira, it is made with meat and fat of excelent quality. We obtain a final product of very high quality, using various spices, olive oil, wine and orange.
The casing used is the thin gut (pork only). It has a brownish aspect (when fresh) and a firm consistency. In the inside it has a homogeneous mixture, perfectly connected and of dark colour.