Production method: The meat is chopped and cooked in salted water. Once the meat cooked, the bread is finely sliced and added to the stock produced by the meat to make a paste. Olive oil, pig’s blood honey and almonds or walnuts are then added to the meat. The resulting mixture is stuffed into a natural casing and smoked over a slow burning oak or chestnut wood fire. The sausage is then left to cure or stabilize for at least 15 days.
Special features: The climatic conditions of the area, the expertise of local populations in rearing pigs, the high quality of their feed and the particular method of smoking these sausages over a slow burning wood fire make Chouriça Doce de Vinhais PGI a one-of-a-kind product.
Production area: The area of birth, rearing, breeding, slaughter and butchering of the animals used to produce Chouriça Doce de Vinhais PGI encompasses the districts of Bragança and Vila Real. The geographical area of processing encompasses the Bragança district.
History: Chouriça Doce de Vinhais PGI is closely linked to the antiquity and importance of pig farming in the region (as demonstrated by the several zoomorphic sculptures there existing), as well as with the high quality of the raw materials there produced.
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/C268/15) – C268/33 – 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