The Goan sausage is prepared starting with large chunks of boneless pork that are sliced or chopped and salted. The chopped meat is allowed to dry in the sun for one to two days. Following this, a mixture of spices, ground hot chili peppers, palm vinegar, and feni, a local liquor, is added.
These are delivered to you directly from our smoked chulas (fire Place) and you are requested to consume immediately or refrigerate.
The Goan sausage is prepared starting with large chunks of boneless pork that are sliced or chopped and salted. The chopped meat is allowed to dry in the sun for one to two days. Following this, a mixture of spices, ground hot chili peppers, palm vinegar, and feni, a local liquor, is added.
These are delivered to you directly from our smoked chulas (fire Place) and you are requested to consume immediately or refrigerate.
