Description: The Presunto de Vinhais PGI is a smoked ham made from the lower end of the back legs of the Bísaro breed of pig.
Production method: The fresh meat, which must weigh at least 8Kg is left to marinate for 24 hours and then massaged to remove internal liquids. The pieces of meat are then covered in salt for about 30 hours at 6 °C and 80% to 90% humidity. Excess salt is then washed away and the meat is hung to dry. It is covered with paprika, Trás-os-Montes olive oil and pork lard and smoked over a low fire of dried oak or chestnut wood. Finally the ham is cured in caves or curing rooms at a low temperature and low humidity. The entire process takes at least 12 months.
Distinctive features: The factors influencing the particular qualities of this ham are many, such as the feeding of the native breed of pig on local production, the suitability of the climate and the geography, the skill of the local people in the preparation of the hams and the slow smoking process, which seals in the aroma, plus the curing of the hams in this cold dry climate. All these factors add up to make Presunto de Vinhais ou Presunto Bísaro de Vinhais PGI a unique product of its kind.
Production area: Presunto de Vinhais ou Presunto Bísaro de Vinhais PGI is made in several municipal areas in the Bragança district which is in the province of Trás-os-Montes and Alto Douro and in other municipal areas in the Vila Real district.
History: The history of the making of Presunto de Vinhais ou Presunto Bísaro de Vinhais PGI in this region dates back to the distant past, as many municipal archives have recorded, with the various taxes on pig breeding and the products derived from them. These testimonials demonstrate for just how many years pig breeding has been such an important local activity.
Producer group
ANCSUB - Associação Nacional de Criadores de Suínos da Raça Bísara
Control body
Tradição e Qualidade - Assoc. Inter-prof. para os Produtos Agro-alimentares de Trás-os-Montes
Control plan
Control plan (pdf)
Publication in EU official journal
Regulamento (CE) n.º 676/2008 da Comissão de 17.7.2008 - L 189/19
Regulamento (CE) n.º 510/2006 do Conselho de 09.10.2007 - C 236/10