Vinhais Sausages PGI

Vinhais is the capital of smoked meats in Portugal, and its sausages with Protected Geographical Indication are proof that tradition can be certified. In this collection, you will find Vinhais IGP smoked meats produced by Bísaro using Bísaro pig meat, slowly smoked with oak and chestnut wood, and controlled by an independent certification body, from the beginning of production to the label.

Six sausages, six personalities

The Salpicão de Vinhais IGP marinates for four days in wine and garlic before smoking for at least 40 days; it is served raw, in thin slices. The Chouriça de Carne de Vinhais IGP, horseshoe-shaped, is a classic for grilling and Transmontana soups. The Butelo de Vinhais IGP, with meat and rib bones, is slowly cooked and served with casulas (dried bean pods) as the main dish of Vinhais' winter. The Alheira de Vinhais IGP combines Bísaro pork, regional bread, and Trás-os-Montes olive oil; the Azedo de Vinhais IGP smokes for over four weeks and pairs perfectly with sautéed greens; and the Chouriça Doce de Vinhais IGP, with honey and walnuts or almonds, is a rare encounter between sweet and smoked.

What the IGP seal guarantees

The Protected Geographical Indication ensures that each sausage originates in the Vinhais region, from Bísaro pigs or pigs with at least 50 percent Bísaro blood, following verified production methods, from seasoning to smoking with local wood. To learn about the breed behind these smoked meats, read the article on the history of the Bísaro pig on the blog.

Storage and shipping

Smoked sausages should be stored in a cool, dry place; alheira should be refrigerated and consumed after complete cooking. We ship to Portugal and Spain within 48 hours, with free shipping for orders over 75 euros, and to various European countries.

Vinhais, capital of smoked meats

Every year in February, Vinhais fills with visitors for the country's largest smoked meat fair, a tradition that celebrates centuries of accumulated knowledge in the kitchens and smokehouses of the municipality's villages. Pig slaughter, meat preparation, and slow smoking by the fireplace are part of this land's identity, and the IGP seal was created to protect precisely this heritage. By purchasing certified Vinhais smoked meats, you are bringing a piece of this history to your table and supporting the continuity of a production that keeps the villages of Trás-os-Montes alive. It is smoked meat with a name, a place, and a method, and that can be tasted in every slice.

If you wish to compare them with the house's own recipes, visit Bísaro sausages and cured meats, or explore the entire catalog to assemble your selection of Transmontana smoked meats.

The Protected Geographical Indication guarantees that the cured sausages are produced in the Vinhais region, using Bísaro pork and verified traditional methods, including smoking with oak and chestnut wood.

Salpicão, chouriça de carne, butelo, alheira, azedo, and chouriça doce, all PGI certified.

Botelo is traditionally slow-cooked and served with casulas (dried bean pods), in the most emblematic winter dish from Trás-os-Montes.

It is a unique sausage that combines regional bread, honey, pork blood, and walnuts or almonds, smoked over low heat. It is served fried in slices or in puff pastry.