Description: Chouriço de Portalegre PGI is a smoked sausage comprising meat and hard fat of Alentejana breed of pigs, in pieces bigger than 1.5 cm, with added salt, dry ground garlic, sweet pepper, red pepper paste and sometimes white wine of the Portalegre region. The casings used are dry, natural intestines of cattle or pigs.

Description: The Chouriço Mouro de Portalegre PGI is a smoked sausage made from the meat, fat, blood, heart and kidneys of the Alentejana breed of pig with the addition of sweet or hot paprika, salt, garlic and sometimes cumin and local wine.

Description: Chouriço Grosso de Estremoz e Borba PGI is a smoke-cured sausage, with 15 to 25 cm in length and 5 to 8 cm in diameter, made from the meat (bacon, shoulder, topside, and leg) of Alentejana breed of pig added with salt, water, ground pepper and dried garlic cloves. It has a reddish-black colour, quite smooth and fairly shiny, with quite a firm consistency. The smell is pleasant and mild, garlicky flavour, smoked with a balance between sweet and salty. The fat is aromatic with a pleasant flavour and the texture is gristle-free and fairly smooth.

Description: Chouriço de Abóbora de Barroso-Montalegre PGI is a horseshoe-shaped smoked sausage, with a diameter of approximately 6 cm, made from the meat and fat of pure or cross bred ‘Bísaro’ pigs and drained ‘Porqueira’ pumpkin , seasoned with salt, garlic, chilli and/or red bell pepper. It has a rough exterior, varying in colour from orange to dark brown. Its interior consists in a soft and dry paste where small pieces of meat shreds are visible.

Description: Chouriça de Carne de Barroso—Montalegre PGI is a horseshoe-shaped smoked sausage, with a diameter of approximately 3 cm and a length between 25 and 35 cm, made from the meat and fat of pure or cross bred Bísaro pigs seasoned with salt, garlic, chilli pepper and/or red bell pepper. It has a red to brown colour and it is spotted, as the pieces of fat are visible.

Description: The Alheira de Barroso-Montalegre PGI is a sausage made from the meat of either pure bred or cross bred Bisara pigs with the addition of small quantities of chicken, game, bread, extra virgin olive oil, onion, garlic and spicy seasoning.