Cooking Mode

1. Cook the pork, pig’s ear, and streaky bacon in water with salt and bay leaves, allowing each to cook according to its specific cooking time. Once cooked, slice the meats and set aside.
2. Boil the farinheira, the meat chorizo, and the blood chorizo in water, also adjusting the cooking time for each. Once cooked, slice them and set aside.
3. Bring the broth to a boil, add the potatoes, and halfway through cooking, add the beans, diced onion, and sliced garlic, adjusting the seasoning as needed. Let it simmer, and finally, add the meats and sausages.
4. Serve the fragrant soup garnished with chopped cilantro and Oliveira da Serra Classic Extra Virgin Olive Oil. Finish with a pinch of paprika.