Inherited from the German immigrants who settled down in Santa Catarina, it is a smoked sausage used as a spread on bread. It is never cut into slices: the creamy interior is made of two pork cuts, fresh ham and shoulder clod, seasoned with garlic. In southern Brazil, it is part of the Brazilian-style colonial breakfast tables and also used to prepare sandwiches, with cheese and Dijon mustard. This sausage can also be used in hors d’oeuvres, pasta sauces, stuffing for pies and other savory pastries, in Escondidinho (Brazilian-style shepherd’s / cottage pie) and hamburger.
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