Alheira de Vinhais

Appearance & taste

The sausage is bent into a horseshoe, round in cross-section, about 2 cm thick and 30 cm long. It weighs 170 to 200 g and is yellow to chestnut brown. When cut, the filling looks even, but the pieces of meat remain recognisable. According to the specification, the oil from Trás-os-Montes is essential for its flavour, aroma and texture.

Because of its composition, it cannot be cut into slices. It is sold whole and is always packed in the area of origin, under normal or controlled atmosphere or vacuum. Each sausage bears a numbered certification mark that can be traced back to the producer.

Production

The meat comes from Bísaro pigs entered in the herd book of the breed, or from first-generation crosses with at least 50 % Bísaro blood. The animals are kept semi-extensively and, according to the specification, eat plenty of chestnuts, which gives their meat special characteristics.

Pig’s head, belly fat, belly meat and offal are cut into medium-sized pieces, the poultry is halved lengthwise, and everything is cooked in salted water. The bread is cut with its crust into thin slices and soaked in the boiling broth. Garlic, paprika, oil and the shredded pork are added. The mixture is immediately stuffed into pig’s large intestine; what is special is the closing with knots and the turning inside out of the casing. The sausage is then smoked over a low fire of oak or chestnut wood from the region and ripens or stabilises over 8 days.

Origin & history

The pigs are born, reared, slaughtered and cut up in municipalities of the districts of Bragança and Vila Real. The sausage itself is made only in the twelve municipalities of the district of Bragança: Alfândega da Fé, Bragança, Carrazeda de Anciães, Freixo de Espada à Cinta, Macedo de Cavaleiros, Miranda do Douro, Mirandela, Mogadouro, Torre de Moncorvo, Vila Flor, Vimioso and Vinhais.

Animal figures found in the region and land charters of several municipalities that mention levies on pigs and pig products attest to the long tradition of pig farming. According to the specification, the regional breed, its feed from the area, the know-how in selecting the cuts of meat, the light smoke of wood from the region and ripening in very cold, dry air link the sausage to its area.