Production method: The meat, bones and cartilage are chopped into small pieces and seasoned. This mixture (called ‘adoba’) marinates one to three days, after that being stuffed into a gut, intestine, stomach or bladder casing. The ensemble is tied and then slowly smoked with oak or chestnut wood for at least 15 days. It´s then left to cure in a cool place.
Special features: There are several factors influencing the quality and unique flavor of Butelo de Vinhais PGI, such as the way the pigs are fed, its traditional production method, the slow smoking process which seals in the aroma or the curing in a cool and dry environment.
Production area: The area of birth, rearing, breeding, slaughter and butchering of the animals used to produce Butelo de Vinhais PGI encompasses the districts of Bragança and Vila Real. The geographical area of processing encompasses only the Bragança district.
History: The origins of Butelo de Vinhais PGI are closely related to the to the particular characteristics of the area, where pig breeding has always been an important activity, 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 723/2008 da Comissão – L198/28 – 26.07.2008
Publicação do pedido de registo (2007/C 268/16) – C268/36 – 10.11.2007
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