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