Production method: The pig is slaughtered at an age of 9 to 18 months and minimum weight of 100 kg. The loin used for the production of this sausage is cutted cut into small cubes (ca. 5 cm), seasoned with wine, salt, garlic, bay leaves and sweet or hot paprika, and left to marinate for four days. The resulting mixture is stuffed into natural intestine casings and smoked over oak and chestnut wood fires for at least 40 days.
Special features: The distinct flavor of Salpicão de Vinhais PGI derives mainly from the way local populations rear the Bísara breed pigs, particularly the way they are fed. These traditional methods are clearly reflected in the quality achieved by the products obtained from the meat of these animals.
Production area: The production area encompasses the municipalities of Alfândega da Fé, Bragança, Carrazeda de Ansiães, Macedo de Cavaleiros, Mirandela, Torre de Moncorvo, Vila Flor and Vinhais, in the Bragança district.
History: The antiquity of pig farming in the region is demonstrated by the several zoomorphic sculptures there existing. Being the main source of proteins and fats in local gastronomy, local populations traditionally recurred to smoking in order to have pork meat available throughout the year. The fireplace always lit in winter, the wood of the region (oak, chestnut) and the constant humidity (of the kitchen) provide unique smoking conditions. This fact, combined with the way pigs are fed (squash, potatoes, chestnuts) turn Salpicão de Vinhais PGI into one-of-a-kind product.
Product especification (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 1265/98 da Comissão – L175/7 – 19.06.1998
Publicação do pedido de registo (97/C 273/05) – C273/6 – 09.09.1997
Publication in the Portuguese official journal
Despacho n.º 139/96 – 30.12.1996
Aviso n.º 13707/2014 – 09.12.2014