Ask ten people in Goa where to get the best sausages and you'll get ten different answers — usually the place their own family has bought from for years. That's part of what makes Goan sausage culture what it is: it was never really a retail product, it was a household skill, and a handful of names have carried that reputation forward.

Here's an honest rundown of where that reputation still lives — including where we fit into it.

The traditional markets: Mapusa and Margao

If you want the classic experience, Mapusa Friday Market in North Goa and Margao Market in the south are where locals have bought sausages for generations. You'll find multiple stalls, women selling homemade "rosary" sausages by the string, and the kind of variety you won't get from any single shop. The trade-off is consistency — quality varies stall to stall, and you're relying on being there on the right day.

The legendary smokehouse names

Ask around Goa Velha and you'll hear about makers who've spent decades perfecting a single traditional recipe — sausages cured in homemade toddy vinegar and smoked over a wood fire for days, by families who've done it since before it was a business. These are worth seeking out if you want to taste sausage-making the way it was done a generation or two ago, though most of these operations are small, informal, and don't always have listed contact details — you're often going by word of mouth and a general location.

Where Pork And More fits in

We didn't set out to reinvent Goan sausage-making — we've just kept doing it the way it was taught to us. Our granny, Eliza E. Crasto, ran this business the traditional way: hand-cured in toddy vinegar and her own masala blend, then smoked slowly over a wood fire, never sun-dried for speed. Since she passed, I've kept making every batch exactly her way, out of our home base in Dovandem, Fatorda.

What's different is that we've made it easy to actually get — proper ordering, real delivery, and a listing you can check reviews on before you buy (we're currently sitting at 4.8 stars from 34 reviews). One customer recently had a parcel delivered all the way to Mumbai and said it outclassed the "dry and hard" sausages from other vendors they'd tried — which is exactly the gap between traditional curing and the shortcuts most mass sellers take.

Our honest recommendation

If you're in Goa and want the full market experience, go to Mapusa or Margao on a good day and taste a few stalls. If you want the traditional wood-smoked process without the hunting-around, or if you're outside Goa entirely and want it delivered properly packed, that's exactly what we built Pork And More to be.

Order fresh sausages: 083295 05767 or through our online ordering page at porkandmore.com Find us: Dovandem, Fatorda, Madgaon, Goa 403602

If you've ever wondered why a sausage from a proper Goan smokehouse tastes different from one that's just been dried in the sun for a day — the answer is time, and a wood fire.

Most Goan sausage makers today have switched to sun-drying. It's faster, it doesn't need constant attention, and it gets sausages onto shelves quicker. We understand why — but at Pork And More, we've kept doing it the way our granny, Eliza E. Crasto, did it long before this was a business: smoked slowly over an open wood fire, for 7 to 8 hours over night, not baked in the sun.

Why smoking instead of sun-drying?

Smoking does two things sun-drying can't. First, it seasons the meat from the outside in with the flavour of the wood itself, layering onto the toddy vinegar and masala already worked into the pork. Second, the slow, steady heat and smoke actually help preserve the sausage properly — the traditional test of a good Goan sausage is that it should be safe and flavourful enough to eat even raw, and that comes from doing the curing and smoking properly, not from shortcuts.

Why it takes longer — and why that's the point

A batch smoked our way takes days, not hours. That means on any given day, there's only so much sausage we can make. We're fine with that trade — it's the same reason a slow-cooked curry beats a rushed one. If you've had sausages elsewhere that tasted thinner, sharper, or just "off" compared to what you remember from your grandmother's kitchen, there's a good chance it wasn't a difference in spice — it was a difference in time.

What this means for you

When you buy from Pork And More, you're getting sausages that go through the full process: hand-cured in toddy vinegar and our family's masala blend, packed by hand, and smoked over a wood fire until they're properly cured — not just dried and packaged. It's the same process our granny, Eliza E. Crasto, used to run this business on, made in a small operation by design, out of our home base in Dovandem, Fatorda, and every batch gets the same attention she gave it.

Next time you're cooking chorizo pulao, a sausage roast, or just want to fry up a few links with some pao, come taste the difference a wood fire actually makes.

Order fresh sausages: 083295 05767 or through our online ordering page at porkandmore.com Find us: Dovandem, Fatorda, Madgaon, Goa 403602

Before Pork And More was a business, this was just Sunday lunch. Our granny, Eliza E. Crasto, made this pulao whenever there were extra sausages hanging from the smokehouse — and it's still the dish we recommend most to anyone buying our sausages for the first time. If you only ever cook one thing with Goan chorizo, make it this.

What you'll need

• 250g Pork And More Goan sausages (chorizo), sliced into rounds

• 2 cups basmati or any long-grain rice, washed and soaked 20 minutes

• 2 medium onions, thinly sliced

• 2 tomatoes, chopped

• 4-5 garlic cloves, crushed

• 1-inch piece ginger, crushed

• 2-3 green chillies, slit

• 2 bay leaves, 4 cloves, 1-inch cinnamon stick

• Salt to taste

• 3.5 cups water or stock

• A handful of coriander leaves, chopped

How to make it

Start by frying the sliced chorizo in a heavy-bottomed pot on medium heat — no oil needed at first, since the sausages release their own fat as they cook. Let them brown lightly for 4-5 minutes, then remove the pieces and set them aside, leaving the flavourful fat behind in the pot.

In that same fat, add the bay leaves, cloves, and cinnamon, and let them sizzle for a few seconds. Add the sliced onions and cook until golden — this takes patience, but it's where a lot of the flavour comes from, so don't rush it.

Stir in the garlic, ginger, and green chillies, cook for a minute, then add the chopped tomatoes. Cook until the tomatoes break down and the fat starts to separate at the edges of the mixture.

Return the browned chorizo to the pot, add the drained rice, and stir gently so every grain gets coated in the masala and sausage fat. Add salt (go easy — the chorizo is already well-seasoned) and the water or stock.

Bring it to a boil, then cover and reduce to the lowest heat. Let it cook undisturbed for 15-18 minutes, until the rice is tender and the water's absorbed. Turn off the heat and let it rest, covered, for 5 minutes before opening the lid.

Fluff with a fork, scatter over the coriander, and serve hot — on its own, or with a simple kachumber salad and a wedge of lime.

Why this works

The trick isn't a long ingredient list — it's letting the chorizo's own fat and spice do the seasoning for the whole pot, the way Granny Eliza always did it, instead of adding a separate garam masala on top. That's really the difference a properly cured and smoked sausage makes: you don't need to dress it up.

Order your sausages: 083295 05767 or through our online ordering page at porkandmore.com Find us: Dovandem, Fatorda, Madgaon, Goa 403602

Goan sausages have gotten popular enough that you'll now find versions in supermarket freezers that barely resemble what a Goan household actually makes at home. If you've ever bought a pack that looked right but tasted flat, thin, or oddly artificial, here's what actually separates the real thing from a shortcut version — so you know what to look for next time.

Look at the colour and texture, not just the packaging

A properly cured Goan sausage has a deep, rich reddish-brown colour that comes from real chilli and slow curing in vinegar — not a bright, uniform red that looks almost dyed. The texture should be firm but not rubbery, with visible flecks of fat and spice rather than a smooth, processed-looking paste.

Ask how it was dried — sun-dried isn't the same as smoked

This is the biggest difference between mass producers and traditional makers. Sun-drying is fast and cheap, and it's what most large-scale sausages go through today. Proper Goan sausage, the way it's been made for generations, is smoked slowly over a wood fire for days. Smoking adds a depth of flavour sun-drying simply can't, and it cures the meat more thoroughly. If a seller can't tell you how their sausage was dried, that's usually because it wasn't done the traditional way.

Check the vinegar — toddy vinegar vs. the generic kind

Traditional Goan sausages are cured in toddy vinegar (made from fermented coconut palm sap), which gives a distinct tang you won't get from plain white or synthetic vinegar. Mass producers often substitute cheaper vinegar to cut costs, and you can usually taste the difference — toddy vinegar has a rounder, slightly sweet sourness rather than a sharp, one-note tang.

The old test still works: it should be edible raw

There's a long-standing saying among Goan sausage makers that a properly cured sausage should be safe and good enough to eat raw — a sign that the curing process was done fully and correctly, not rushed. You obviously don't need to test this yourself, but it tells you something: makers who stand by that standard are the ones taking the actual curing time seriously, rather than relying on refrigeration to cover for a shortcut process.

Where this leaves you as a buyer

None of this means you need to become a sausage expert before your next purchase — it just means it's worth asking a seller two questions: how long was it cured, and was it smoked or sun-dried? A maker who's proud of their process will usually tell you plainly, often unprompted.

At Pork And More, ours are hand-cured in toddy vinegar using our granny Eliza E. Crasto's recipe, then smoked slowly over a wood fire — the traditional way, not the fast way. Come taste the difference for yourself.

Order fresh sausages: 083295 05767 or through our online ordering page at porkandmore.com Find us: Dovandem, Fatorda, Madgaon, Goa 403602

You don't need to be in Goa to get a proper, traditionally-made Goan sausage anymore. We ship Pork And More sausages across India through DTDC courier service, and they arrive just as fresh and flavourful as if you'd picked them up yourself in Fatorda.

Why our sausages travel well

This isn't a raw meat product being rushed across the country — it's cured and smoked, which is exactly what makes traditional Goan sausage-making different from just packaging fresh pork. The curing process (toddy vinegar, salt, and slow wood-smoking, the way our granny Eliza E. Crasto always did it) is what gives Goan sausage its shelf life in the first place, long before refrigerated shipping existed. That same process is why it holds up beautifully during transit today.

How ordering works

1. Place your order through WhatsApp or our online ordering page at porkandmore.com — tell us the quantity and your delivery address.

2. We pack your order fresh, [describe your packaging here — e.g. vacuum-sealed / wrapped and boxed], to keep it in top condition during transit.

3. Your parcel ships via DTDC, and you'll get a tracking number so you know exactly when it's arriving.

4. Delivery typically takes [3-4 business days] depending on your location.

5. Once it arrives, refrigerate or freeze immediately — it'll keep for [3 months frozen].

Don't just take our word for it

We recently delivered a 2kg order all the way to Mumbai, and here's what the customer had to say, unedited:

★★★★★ "I got the parcel delivered to Mumbai. Regretting ordering only 2kg. It's super fresh and amazing. The meat is juicy and tender unlike the dry and hard rubbish other vendors stuff. Thanks a lot for the quality and good service, so happy to enjoy them in Mumbai."

That's the same care and process whether you're picking up in person in Fatorda or ordering from a thousand kilometres away.

A few practical things to know before you order

• Minimum order for shipping: [2000 RUPEES AND ABOVE ]

• Shipping cost: [will conform on WhatsAap]

• Areas we currently deliver to: pan-India via DTDC, [note any exceptions/remote areas if applicable]

• Best way to reach us to order: [083295 05767]

Whether you're a Goan who's moved away and missing home, or you've just heard about our sausages and want to try them for the first time, ordering from outside Goa is genuinely this simple.

Order fresh sausages, delivered anywhere in India: 083295 05767 or through our online ordering page at porkandmore.com Find us: Dovandem, Fatorda, Madgaon, Goa 403602