Production method: Offals and fat are finely diced and added with pig’s blood. The resulting mixture is then seasoned and left to marinate for 12 to 24 hours in a place with temperatures up to 10°C and humidity of 80-90%. After this period the sausages are filled and then parboiled for a sufficient time for it to cook (half an hour to one hour), in a container with hot but not boiling water. Finally, the sausages are dipped in cold water for 2 to 5 minutes.
Distinctive features: The characteristic flavour of Cacholeira Branca de Portalegre PGI is largely due to the utilization of offal and fat from Alentejo purebred pigs with an acorn-rich diet.
Production area: The Cacholeira Branca de Portalegre IGP production area coincides with the Portalegre district, covering a total area of 6065 km2.
History: Cacholeira Branca de Portalegre PGI is part of a wide range of traditional sausage from the Portalegre region, developed throughout the centuries in order to cope with the concentration of pork supply in a short period of the year, and taking advantage of an enabling micro climate influenced by the Serra de São Mamede and from the know-how of the local population. This led to the development of local traditional techniques of pork processing and conservation by processes of salting and drying.
Product specification (pdf)
Producer group
NATUR-AL-CARNES - Agrupamento de Produtores Pecuários do Norte Alentejano, S. A.
Control and certification body
Publication in EU official journal
Regulamento (CE) n.º 1875/97 da Comissão de 26 09 1997 - L 265/26
JOCE C24 de 24.1.1997 – publicação do período de oposição
Publication in the Portuguese official journal
Aviso n.º 4314/2005 – 21.04.2005
Rectificação n.º 2940/2000 – 30.11.2000
Aviso n.º 7820/2000 – 06.05.2000
Despacho n.º 16/96 de 20.04.1996