Salpicao is a tricky dish. There are tons and tons of recipes on the internet all pertaining to the Pinoy version of Tenderloin tips in soy based sauce with tons of garlic but in no way resembles the Salpicao of the Portuguese.
The salpicão is a traditional Portuguese sausage. It is smoked, light brown in color, cylindrical in shape, about 15 cm (6 in.) in length. It is made with beef and loin of pork, flavored with salt, white or red wine, garlic, and sweet or spicy paprika. The casing is a thick intestine of a pig, shaped in a straight form. After being hung within the casing, the meat is aged for 8 days, to improve the taste.
There is also a brazilian Salpicao which basically is a salad containing beef, chicken, or turkey and a variety of vegetables. (And yes, a sausage wikipedia exists)
I’ve been trying to cook this dish for the longest time and I have a few favorites starting with Fez’s Tenderloin bits to Barcino’s take on Salpicao. But no one has quite got it right the way I like it.