TRADITIONAL SAUSAGE OF Bahia, this artisanal product is smoked for hours over dense smoke. Producers are concentrated in Maragogipe, in Bahian Recôncavo, the birthplace of this preservation technique, which consists of salt-curing and then smoking. The process is being reviewed by Anvisa (Brazilian Health Surveillance Agency) to comply with sanitation norms, but an association defends the recognition of the more traditional form of preparation. In any case, fumeiro sausage is a key ingredient in Bahia traditional cuisine. Of intense flavor, it can be used to season beans, or cut into slices, fried, and served with vinagrete (tomato and onion salsa), farofa (seasoned manioc flour), and hot pepper sauce.