{"title":"Vinhais Sausages PGI","description":"\u003cp\u003eVinhais 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.\u003c\/p\u003e\n\u003ch3\u003eSix sausages, six personalities\u003c\/h3\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/salpicao-de-vinhais-igp\"\u003eSalpicão de Vinhais IGP\u003c\/a\u003e marinates for four days in wine and garlic before smoking for at least 40 days; it is served raw, in thin slices. The \u003ca href=\"\/en\/products\/chourica-de-carne-de-vinhais-igp\"\u003eChouriça de Carne de Vinhais IGP\u003c\/a\u003e, horseshoe-shaped, is a classic for grilling and Transmontana soups. The \u003ca href=\"\/en\/products\/butelo-de-vinhais-igp\"\u003eButelo de Vinhais IGP\u003c\/a\u003e, with meat and rib bones, is slowly cooked and served with casulas (dried bean pods) as the main dish of Vinhais' winter. The \u003ca href=\"\/en\/products\/alheira-de-vinhais-igp\"\u003eAlheira de Vinhais IGP\u003c\/a\u003e combines Bísaro pork, regional bread, and Trás-os-Montes olive oil; the \u003ca href=\"\/en\/products\/azedo-de-vinhais-igp\"\u003eAzedo de Vinhais IGP\u003c\/a\u003e smokes for over four weeks and pairs perfectly with sautéed greens; and the \u003ca href=\"\/en\/products\/chourica-doce-de-vinhais-igp\"\u003eChouriça Doce de Vinhais IGP\u003c\/a\u003e, with honey and walnuts or almonds, is a rare encounter between sweet and smoked.\u003c\/p\u003e\n\u003ch3\u003eWhat the IGP seal guarantees\u003c\/h3\u003e\n\u003cp\u003eThe 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 \u003ca href=\"\/en\/blogs\/do-campo-mesa-com-a-bisaro\/o-que-e-o-porco-bisaro-historia-e-caracteristicas-de-uma-raca-centenaria\"\u003eon the history of the Bísaro pig\u003c\/a\u003e on the blog.\u003c\/p\u003e\n\u003ch3\u003eStorage and shipping\u003c\/h3\u003e\n\u003cp\u003eSmoked 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.\u003c\/p\u003e\n\u003ch3\u003eVinhais, capital of smoked meats\u003c\/h3\u003e\n\u003cp\u003eEvery 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.\u003c\/p\u003e\n\u003cp\u003eIf you wish to compare them with the house's own recipes, visit \u003ca href=\"\/en\/collections\/enchidos-e-curados-de-porco-bisaro\"\u003eBísaro sausages and cured meats\u003c\/a\u003e, or explore \u003ca href=\"\/en\/collections\/todos-os-produtos-bisaro\"\u003ethe entire catalog\u003c\/a\u003e to assemble your selection of Transmontana smoked meats.\u003c\/p\u003e","products":[{"product_id":"salpicao-de-vinhais-igp","title":"Salpicão de Vinhais PGI","description":"\u003cp\u003eSalpicão de Vinhais PGI is a traditional sausage made from Transmontano Bísaro pork. The PGI certification guarantees that the product has been produced using ancestral methods, with unparalleled aromatic characteristics and an independent control system throughout its production.\u003c\/p\u003e \u003ch3\u003eProduction method\u003c\/h3\u003e \u003cp\u003eThe meat is cut into small cubes, seasoned with wine, salt, garlic, bay leaf and paprika, and left to marinate for four days. It is then placed into natural casing and smoked with oak and chestnut wood for at least 40 days.\u003c\/p\u003e \u003ch3\u003eServing suggestion\u003c\/h3\u003e \u003cp\u003eIt should be served raw, in thin slices, as an appetizer or accompanied by good bread, cheese and regional wine. It can also be used in the traditional cozido à portuguesa (Portuguese stew).\u003c\/p\u003e","brand":"Bísaro - Salsicharia Tradicional","offers":[{"title":"Default Title","offer_id":64347293942137,"sku":null,"price":15.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/2822\/9497\/files\/SalpicaodeVinhaisIGP-bisaro.pt.webp?v=1787498818"},{"product_id":"chourica-de-carne-de-vinhais-igp","title":"PGI Vinhais Meat Sausage","description":"\u003cp\u003eChouriça de Carne de Vinhais PGI is a horseshoe-shaped sausage, 30 to 35 cm long, made from the meat and fat of Bísaro pigs (or pigs with 50% Bísaro blood), seasoned with salt, wine, water, garlic, sweet and\/or hot paprika, and bay leaf.\u003c\/p\u003e \u003ch3\u003eProduction method\u003c\/h3\u003e \u003cp\u003eThe meat is cut into small cubes, seasoned, and left to marinate for four days. It is then stuffed into natural casing and smoked with oak and chestnut wood for at least 35 days.\u003c\/p\u003e \u003ch3\u003eRecipe suggestion\u003c\/h3\u003e \u003cp\u003eTry the traditional \"cuscos transmontanos\" with Vinhais sausage, or simply serve it grilled, with homemade bread.\u003c\/p\u003e","brand":"Bísaro - Salsicharia Tradicional","offers":[{"title":"Default Title","offer_id":64347294368121,"sku":null,"price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/2822\/9497\/files\/ChouricadeCarnedeVinhaisIGP-bisaro.pt_c3cdbe99-8389-414b-ba3b-f1cdb95b56d8.webp?v=1787499340"},{"product_id":"butelo-de-vinhais-igp","title":"Butelo de Vinhais PGI","description":"\u003cp\u003eButelo de Vinhais PGI is a cured sausage made from meat, fat, bone, and cartilage from the ribs and spine of Bísara pigs (or those with 50% Bísara blood), seasoned with garlic, paprika, bay leaf, wine, water, and salt. Its colour ranges from yellow to reddish and dark brown.\u003c\/p\u003e \u003ch3\u003eProduction method\u003c\/h3\u003e \u003cp\u003eThe boned meat and cartilage are cut into small pieces and seasoned. The mixture, known as \"adoba\", rests for one to three days. This is followed by stuffing into a large casing, stomach, or bladder, and smoking over a low fire, with oak or chestnut wood, for at least 15 days, followed by a curing period in cool places.\u003c\/p\u003e \u003ch3\u003eRecipe suggestion\u003c\/h3\u003e \u003cp\u003eCook the butelo with casulas (dried beans in the pod), the most emblematic dish of Transmontano winter.\u003c\/p\u003e","brand":"Bísaro - Salsicharia Tradicional","offers":[{"title":"Default Title","offer_id":64347294400889,"sku":null,"price":59.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/2822\/9497\/files\/ButelodeVinhaisIGP-bisaro.pt.webp?v=1787498906"},{"product_id":"alheira-de-vinhais-igp","title":"Alheira de Vinhais PGI","description":"\u003cp\u003eAlheira de Vinhais PGI is a horseshoe-shaped smoked sausage made from Bísaro pork, poultry meat (only for the broth), regional wheat bread, and olive oil from Trás-os-Montes, seasoned with salt, garlic, and paprika.\u003c\/p\u003e \u003ch3\u003eProduction method\u003c\/h3\u003e \u003cp\u003eThe meats are cooked in water and salt. The bread, cut into thin slices, is softened in the hot cooking broth. The seasonings and shredded meats are added, the casing is filled, and then smoked over a low heat with local wood (oak or chestnut), followed by a curing period of more than 8 days.\u003c\/p\u003e \u003ch3\u003eRecipe suggestion\u003c\/h3\u003e \u003cp\u003eServe the grilled alheira with turnip greens and boiled potatoes, the classic dish from Trás-os-Montes.\u003c\/p\u003e","brand":"Bísaro - Salsicharia Tradicional","offers":[{"title":"Default Title","offer_id":64347294499193,"sku":null,"price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/2822\/9497\/files\/AlheiradeVinhaisIGP-bisaro.pt.webp?v=1787499025"},{"product_id":"azedo-de-vinhais-igp","title":"Azedo de Vinhais PGI","description":"\u003cp\u003eAzedo de Vinhais PGI is a smoked sausage made from the meat and fat of Bísaro pigs (or pigs with 50% Bísaro blood), regional wheat bread, Trás-os-Montes olive oil, paprika, and garlic, stuffed into large intestine casings.\u003c\/p\u003e \u003ch3\u003eProduction Method\u003c\/h3\u003e \u003cp\u003eThe meats are cooked in salted water and shredded while still hot. The thinly sliced bread is softened with the cooking broth. The seasonings, shredded meats, olive oil, paprika, and garlic are added, followed by stuffing and slow smoking with oak and\/or chestnut wood, which traditionally lasts over four weeks.\u003c\/p\u003e \u003ch3\u003eRecipe Suggestion\u003c\/h3\u003e \u003cp\u003eServe Azedo de Vinhais with sautéed turnip greens, a rustic and flavourful combination.\u003c\/p\u003e","brand":"Bísaro - Salsicharia Tradicional","offers":[{"title":"Default Title","offer_id":64347294531961,"sku":null,"price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/2822\/9497\/files\/AzedodeVinhaisIGP-bisaro.pt.webp?v=1787499150"},{"product_id":"chourica-doce-de-vinhais-igp","title":"Sweet Sausage from Vinhais PGI","description":"\u003cp\u003eChouriça Doce de Vinhais PGI is a unique smoked sausage made from Bisaro pork (or pork with 50% Bisaro blood), regional bread, Trás-os-Montes olive oil, pork blood, honey, and walnuts or almonds – a rare combination of sweet and smoked flavours.\u003c\/p\u003e \u003ch3\u003eProduction method\u003c\/h3\u003e \u003cp\u003eThe meat is minced and cooked in water and salt. The bread, cut into thin slices, is softened in the cooking liquid. The seasonings, shredded meat, olive oil, pork blood, honey, and almonds and\/or walnuts are then added. After filling, the sausage is smoked over a low fire with oak and\/or chestnut wood, followed by a curing period of over 15 days.\u003c\/p\u003e \u003ch3\u003eRecipe suggestion\u003c\/h3\u003e \u003cp\u003eTry it in a sweet Vinhais sausage pastry, or simply fried in slices, as a dessert or a winter appetizer.\u003c\/p\u003e","brand":"Bísaro - Salsicharia Tradicional","offers":[{"title":"Default Title","offer_id":64347294564729,"sku":null,"price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/2822\/9497\/files\/ChouricaDocedeVinhaisIGP-bisaro.pt_1.webp?v=1787499205"}],"url":"https:\/\/bisaro.pt\/en\/collections\/vinhais-pgi-smoked-sausages.oembed","provider":"Bísaro - Salsicharia Tradicional","version":"1.0","type":"link"}