Description: The Chouriço Azedo de Vinhais PGI is a smoked sausage made of meat from pure or cross breed Bísaro pigs, regional bread, olive oil from Trás-os-Montes, paprika and garlic. It has a length of ca. 20-25 cm and a diameter of 7-10 cm. It has a yellow to brown color and weights ca. 300 g.
Production method: The meat is chopped and cooked in salted water and minced while it is still hot. The bread is finely sliced and mixed with the stock from the cooked meat and made into a paste. The coarsely minced meat, olive oil, paprika, garlic and seasoning are then added and thoroughly mixed together. The resulting mixture is then stuffed into a natural intestine casing. The sausage is smoked slowly for at least four weeks over a slow burning oak or chestnut wood fire.
Special features: The climatic conditions of the area, the expertise of local populations in rearing pigs, the ingredients used and the particular method of smoking these sausages over a slow burning wood fire make Chouriço Azedo 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 Chouriço Azedo de Vinhais PGI encompasses the districts of Bragança and Vila Real. The geographical area of processing encompasses the Bragança district.
History: Chouriço Azedo 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)
Publication in EU official journal
Regulamento (CE) n.º 944/2008 da Comissão – L258/54 – 26.09.2008
Publicação do pedido de registo (2007/C289/16) – C289/29 – 01.12.2007