Description: Farinheira de Portalegre PGI is a smoked sausage comprising fresh fat of Alentejana breed of pigs, accounting for not less than 45% of the total ingredients, and wheat flour, with added salt, dry ground garlic, pepper and red pepper paste.
Production method: The pork fat is finely minced and mixed with garlic, salt, sweet paprika and a little water. The resulting paste is left to marinate for between two and five days at a temperature of no more than 10 °C and 80% to 90% humidity. Wheat flour and boiling water is added to the mixture before it is stuffed into the casing (natural beef intestine). The sausage is smoked for 15 days over a slow burning oak wood fire.
Distinctive features: The characteristic flavour of Farinheira de Portalegre PGI is largely due to the utilization of offal and fat from Alentejo pure bred pigs with an acorn-rich diet.
Production area: Farinheira de Portalegre PGI is made in the Portalegre district.
History: Farinheira 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
Rectificação n.º 2940/2000 – 30.11.2000
Aviso n.º 7820/2000 – 06.05.2000