Prosciutto, chourizo, speck…We all know the delights of these cured meats although I would like to retrieve from the smokery, one that seems to have been forgotten: Salpicão. This cured sausage, traditional from the Portuguese region of Tras-os-Montes (Meaning “Beyond the Mountains”) is specifically made from the loin of pork which has been marinated for a week in a mixture of spices, garlic and wine. It is the leanest of all cured meats I assure you, pure loin with delicious hints of bay. I still can see them hanging from the butchers windows, or from the blackened beams above my great-aunt’s kitchen range. To eat it was always a slight luxury, confined to special occasions. I have decided to present you with a simple salad (as the post-festive season demands) that let’s this beautiful meat shine. Enjoy.
125 gr of rocket
1 tbsp of olive oil
juice of half lemon
1/2 teaspoon of Dijon mustard
salt & pepper to season
100 gr of thinly sliced Salpicão. sausage (found in Portuguese delicatessens or in others that stock Iberian products)
3 caper berries cut in half
Add the lemon juice and the mustard to the olive oil and beat well using a small fork. Dress the rocket with this mixture and season with salt & pepper. Serve the thinly slices of salpicão on top of the rocket and the caper berries cut in half.