To begin, tear the bread into chunks, soak in water until soft, then squeeze out the excess moisture. Set the moistened bread aside. Transition to preparing the meat blend.

In a large mixing bowl, combine the shredded cooked poultry and chopped cured meat. Use your hands or a sturdy spoon to mix thoroughly. Proceed to spice blending.

Mix in minced garlic, both paprikas, cumin, white pepper, and a generous pinch of salt. Pour in the olive oil and stir until the spices coat the meat evenly. Add the soaked bread.

Fold in the moistened bread until fully blended. The texture should be soft but cohesive, almost like a thick paste. Adjust seasoning if needed. Move to casing preparation.

Rinse the natural casings under cold water, then soak them in warm water for 20–30 minutes. Flush them with clean water to remove any salt. Transition to stuffing the sausages.

Using a sausage stuffer or piping bag, fill the casings with the mixture, ensuring there are no air pockets. Twist into 15–20cm links. Tie both ends securely. Move on to drying.

Hang the sausages in a cool, dry place for 24–48 hours to firm up and develop initial flavour. Ensure good airflow. Proceed to cold smoking.

Cold smoke the sausages for 2 to 3 hours using olive wood or oak chips. Keep temperature below 30°C. This stage adds depth and authenticity. Transition to cooking before serving.

Heat a skillet over medium heat with a drizzle of olive oil. Fry the alheiras until golden and crisp on all sides, about 5–7 minutes. Avoid overcooking, as they can burst. Get ready to serve.

Serve hot with sautéed greens, boiled potatoes, or a fried egg on top. A spoonful of mustard or pickled vegetables complements the richness beautifully. For true authenticity, plate with care and simplicity.