Confession: I have a weakness for a well-made pão com chouriço — a type of Portuguese sausage baked right into the bread. My favourite is when the chouriço is spicy, sliced thinly and spaced out, which distributes the flavour more evenly in the baking process. The local café/bakery sets the bar high, and it takes a lot of willpower not to buy their pão com chouriço every day.
Ice is a big fan, too. He waits semi-patiently outside the bakery door for me to appear with the familiar bag in my hand, the smell of the warm chouriço almost too much to bear as we walk the 30 seconds home. If he’s well-behaved, I’ll share.
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