Butelo de Vinhais

Appearance & taste

The sausage is yellowish, reddish to dark brown and weighs 1 to 2 kg. Its shape depends on the casing: in the stomach (“bucho”) or the bladder it becomes round or oval with a diameter of 10 to 15 cm, in the large intestine (“palaio”) cylindrical and about 20 cm long. From the outside it is visible that it contains bones.

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

Production

The meat comes from Bísaro pigs entered in the breed’s herd book, 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.

Meat with bones and cartilage is cut into small pieces and mixed in a container with salt, garlic, paprika, bay leaf, water and wine from the region; according to the specification, the wine’s body and acidity are decisive for the seasoning. This mixture, locally called “adoba”, rests for one to three days. After a final tasting it is filled into the casing, which has been boiled beforehand or tied at one end with cotton string; the other end is only tied once the filling is firm enough. The sausage is then smoked over a low fire of oak or chestnut wood, traditionally for at least 15 days, and then matures in a cool place.

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 maturing in very cold, dry air link the sausage to its area.