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Description: This is a typical dish throughout the Terra Fria region. The butelo (also known as "bulho", "palaio" or "bone sausage") is the inseparable companion of the shells, in an essential connection to the history of the stew. Butelo is a pork sausage, made with the animal's bucho (stomach) and stuffed with bones and cartilage from the vertebrae and ribs and some meat. The husks (also called "vasas", "huts", "straws" or "chasubles") are a bean that is harvested while still in the pod when the grain is well formed, but not yet dry. The pod is broken into pieces and left to dry in the sun for several days.
Special characteristics: Butelo is a sausage that, in addition to the meat from the spine of the pig, contains bones and cartilage, which gives it a typical flavor, since the meats next to the bones are very tasty. This peculiar characteristic makes it a short-shelf sausage, so it is traditionally consumed on Fat Sunday, shortly after the pig is slaughtered. In particular, the Butelo de Vinhais PGI stands out.
Region: Terra Fria Transmontana.
Ingredients used: Butelo, peels, potatoes, ham, ears, ribs, sausages and olive oil.
Preparation: Soak the peels in cold water. The next day, they are cooked with salt together with the butelo. When everything is well cooked, drain the peels into a terrine or a deep platter, arranging the butelo broken into pieces on top and drizzling everything with a good olive oil. You can add a piece of ham, orelheira, ribs and sausages.
Know-how: The tender bones of the rib and spine still well covered with meat, are seasoned in "adoba" (marinade with salt, garlic, wine, water, bay leaf and paprika) for three or four days.
Forms of commercialization: Restaurants in the region and specialized stores.
Product availability throughout the year: All year round, but especially in winter and until Carnival.
Product history: At the origin of this recipe was the scarcity of resources, which forced us to take advantage of all edible goods, transforming the shells and spine of the pig, often up to the tip of the tail, to create this very energetic dish. It is a popular dish in rural areas, but also present at all gastronomic events.
Representativeness in local food: A dish present in any house in the Planalto Mirandês region, butelo with shells is the typical menu at lunch on Fat Sunday and Carnival Day.
Source: Câmara Municipal de Miranda do Douro
Photo: Provided by the Municipality of Miranda do Douro.
