Production method: The pork and poultry meats are cut and cooked in salted water. The bread is cut into thin slices (with crust), and softened in the hot cooking gravy. Garlic, paprika, olive oil and shredded pork meat are added to the paste. The seasoning is corrected. The skins are stuffed with this paste and tied with knots. The sausages are then smoked over low heat, the fire being made from regional wood (like oak or chestnut), and later cured or stabilized for at least eight days. The Alheira de Vinhais IGP is then packed in the region, appearing in the market in whole pieces (its texture not allowing it to be presented cut or sliced).
Special features: The particular climate of the region, the traditional experience of the local population in pig breeding and the specific smoking process used in the production of Alheira de Vinhais PGI are responsible for the uniqueness of this sausage.
Production area: The area of birth, rearing, breeding, slaughter and butchering of the animals used to produce Alheira de Vinhais PGI encompasses the districts of Bragança and Vila Real. The geographical area of processing encompasses only the Bragança district.
History: The history of the Alheira de Vinhais PGI sausage is closely linked to the importance of pig breeding in the region, as proved by the pig related statues and stone monoliths that can be found all through this area, as well as by the many written records in municipal archives relating to the taxation of pigs and pig related products.
Product specification (pdf)
Producer group
ANCSUB - Associação Nacional de Criadores de Suínos da Raça Bísara
Control and certification body
TRADIÇÃO E QUALIDADE - Assoc. Interprof. Produtos Agro-Alimentares de Trás-os-Montes
Control plan
Control plan (pdf)
Publication in EU official journal
Regulamento (CE) n.º 676/2008 da Comissão – L189/19 – 17.7.2008
Publicação do pedido de registo (2007/C 236/09) – C236/18 – 9.10.2007
Publication in the Portuguese official journal
Aviso n.º 13707/2014, de 09.12.2014
Despacho n.º 16840/2005, de 04.08.2005
Aviso n.º 3274/2005, de 30.03.2005
Aviso n.º 453/2002, de 15.01.2002