Bísaro Pork Sausages and Cured Meats

Bísaro pork sausages and cured meats are made in Gimonde, Bragança, following the Transmontana tradition: meat from pigs raised outdoors and fed on chestnuts, simple seasonings like salt, paprika, garlic, and bay leaf, natural casings, and slow curing that respects time. In this collection, we bring together the house's sausages and cured meats, perfect for snacking, grilling, or enriching everyday dishes.

What you will find

The salpicão, made with seasoned loin, and the salsichão cured for 5 months are served raw, in thin slices, and shine on any platter. The chouriça de carne can be eaten raw or grilled, while the alheira, with bread and Trás-os-Montes PDO olive oil, calls for sautéed turnip greens. Among the cured meats, the cachaço and the 5-month cured loin reveal the best of the house's charcuterie, thinly sliced as an appetizer.

Bísaro or Vinhais PGI?

All these sausages come from the same quality raw material. The difference lies in the specification book: the sausages in the Vinhais PGI collection follow the rules of the Protected Geographical Indication, with certified smoking in oak and chestnut wood. The sausages on this page follow Bísaro's own recipes, with the same artisanal care. To learn more about the breed that started it all, read the blog article about the Bísaro pig.

Storage and consumption

Cured sausages should be stored in a cool, dry place. Alheira, being fresh smoked sausage, should be kept in the refrigerator between 0 and 5 degrees and consumed after thorough cooking. If you prefer ready-to-serve portions, salpicão and salsichão are also available in 70g sliced packs in the sliced meats collection.

In Transmontana cuisine

These sausages are made to work: a slice of chouriça transforms a bean rice, salpicão gives another dimension to cozido à portuguesa, and grilled alheira with a fried egg solves a winter dinner in twenty minutes. For snacks, the rule is simple: thin slices, regional wheat bread, Trás-os-Montes olive oil, and a regional red wine on the table. If you entertain friends often, it's worth always having a cured piece in the pantry, because it keeps for weeks and is ready to serve on any occasion, without any preparation. And when in doubt about the quantity, the math is simple: an average piece works well as a snack for four to six people and will easily last the following week in the pantry.

We ship to Portugal and Spain within 48 hours, with free shipping for orders over 75 euros. Complete your order with the salted meats for stews and feijoadas, or explore the entire catalog in one place.

Salpicão, salsichão, meat chouriço, alheira, cured pork neck and cured pork loin, whole and, in some cases, in 70 g sliced packages.

In a cool and dry place. As alheira is a fresh smoked product, it should be stored between 0 °C and 5 °C and consumed after full cooking.

Grilled over coals on a low heat or barbecued, traditionally served with sautéed turnip greens and boiled potatoes.

Both are made with Bísaro pork. The Vinhais PGI cured sausages follow the Protected Geographical Indication specification, with certified smoking using oak and chestnut wood.