Salpicão de Melgaço PGI

Description: The “Salpicão de Melgaço” is a smoked sausage obtained from pork loins, tenderloins, hams and shoulders of pigs of the Bisaro breed, either pure-bred or crosses. Externally it features straight, cylindrical, light brown, with a diameter of between 4 cm and 8 cm and a length of between 14 cm and 22 cm. Internally an oblique cut reveals a well-bound meat filling, of an intense dark colour and with slight marbling.

Production method: The production method include the following phases: electing, cutting, preparing, seasoning and maturing the meat; preparing, filling and tying the casings; smoking and curing.

Special features: “Salpicão de Melgaço differs from other sausages by virtue of its intense smoky aroma, a taste that is not particularly sweet, slightly acidic and spicy and moderately salty and smoky, its uniform and gently marbled appearance when cut, its relatively firm and tender texture and the moderate succulence conferred by the intramuscular fat in the cuts used. It has a low pH, which preserves and accentuates the product’s organoleptic properties.
It is also characterised by the use of specific prime cuts, exclusively of pork, such as loins, tenderloins, hams and shoulders, and the fact that the casings used are always natural intestine (synthetic casings are never used). The way of tying the casing, which leaves the knot at the base hidden inside, is specific to this sausage.

Production area: The geographical area for the production of “Salpicão de Melgaço” covers all parishes of the Municipality of Melgaço: Alvaredo, Castro Laboreiro, Chaviães, Cousso, Cristóval, Cubalhão, Fiães, Gave, Lamas de Mouro, Paços, Paderne, Parada do Monte, Penso, Prado, Remoães, Roussas, S. Paio and Vila.

History: The characteristic features of the region are closely associated with the production techniques and characteristics of the “Salpicão de Melgaço”. For a long time Melgaço was an isolated and highly inaccessible mu-nicipality. Thanks to this isolation, traditions relating to pig husbandry and slaughtering channelled the local people’s skill and know-how into meat processing and preservation employing natural methods adapted to the environment, such as preserving it by cold curing, the sorça preparation technique and smoking, all with the aim of survival.

Product specification (pdf)

Geographical area

Producer group
Melgaço Rural - Associação de Produtores Locais

Control and certification body

Control plan
Control plan (pdf)

Publication in EU official journal
Regulamento de Execução (UE) 2015/587 da Comissão de 26 de março de 2015 – JO L98/5 de 15.04.2015
Publicação do pedido de registo (2014/C 422/05) – JO C 422/08 de 25.11.2014

Publication in the Portuguese official journal
Aviso (extrato) n.º 4539/2014, de 25 de março de 2014