Description: The Bofe da Guarda Sausages weigh between 150 and 250 g, have a diameter of 2.5 to 3.5 cm and a length of 20 to 25 cm (when stretched). Filled with dark color, rough outer texture, presented in the form of a horseshoe. In its composition, in addition to the bofe (lungs) and the heart, there are also bloody pork, water or wine (or both) and condiments (salt, garlic, sweet paprika and ground chili).

Description: Presunto/Paleta de Barrancos PDO produced, respectively, from the legs and shoulders of ‘Alentejana’ breed pigs, weighting an excess of 5 kg (‘presunto’) or 3 kg (‘paleta’). It may be marketed whole, in pieces or sliced, with or without bone.

Description: Salpicão de Barroso—Montalegre PGI is a cylindrical-shaped, light brow coloured smoked sausage, with a diameter of 4-8 cm and a length of 10-20 cm, made from the meat of pure or cross bred Bísaro pigs, seasoned with salt, garlic, chilli and/or red bell pepper.

Description: Paia de Toucinho de Estremoz e Borba PGI is a cylindrical, smoke-cured sausage, with 20 to 45 cm in length and 6 to 15 cm in diameter, made from the bacon of a whole pig from Alentejana breed added with salt, water, ground pepper and dried garlic cloves. It has a light brown colour, smooth and 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: The ‘Presunto de Melgaço’ is a smoked ham, the shape of which is obtained using a long and elongated cut, which carves the meat into a beak or tip, retaining the external rind and keeping the foot end/nail intact. It is sold either whole, sliced or in chunks. The raw material used in order to obtain this product comes from fresh shanks weighing over 10 kg, obtained from Bisara pigs, either thoroughbred or the result of cross-breeding, female or male (if male, castration occurs before they are four weeks old) and slaughtered once they have reached a live weight of at least 110 kg and are at least 32 weeks old.

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.