Chouriço Azedo de Vinhais

Appearance & taste

The sausage is straight and round in cross-section, 20 to 25 cm long, and weighs about 300 g at the end. Outside it is yellowish to chestnut brown, as is the filling, which looks even when cut. According to the specification, the oil from Trás-os-Montes is essential for its taste, aroma and texture.

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 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 properties.

Lean meat, head, offal and belly are cut into medium-sized pieces, boiled in salted water and shredded while still hot. The bread is cut with its crust into thin slices and soaked in the meat broth. The shredded meat, oil, paprika, garlic and spices are added. The mixture is immediately filled into pig’s large intestine, which is tied or sewn up at one end and turned inside out; the other end is closed with cotton string after filling. It is smoked over a low fire of oak or chestnut wood, traditionally for four weeks.

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 charters of several municipalities that name levies on pigs and pig products attest to the long tradition of pig farming. According to the specification, the regional breed, its local feed, the knowledge of how to select the cuts, the light smoke from local wood and the ripening in very cold, dry air link the sausage to its area.