Portuguese Blood Sausage Cooking Class

Step into rural Portugal and discover the secrets of one of the region’s most beloved traditional dishes: Portuguese Blood Sausage (Morcela) Soup . Hosted at a charming family farm – Quinta do Ti Zaquiel – in the heart of Mendiga, this immersive cooking class brings you closer to Portuguese culinary heritage.

Learn how to make morcela de arroz (rice blood sausage), a delicacy traditionally prepared during the pig slaughter season. Then, guided by your local host, use it to create a delicious, heartwarming soup of morcela, packed with flavor and local history.

After the hands-on experience, gather around the table for a full homemade dinner, prepared with love and fresh ingredients from the farm.

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