Butelo 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.
Production method
The 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.
Recipe suggestion
Cook the butelo with casulas (dried beans in the pod), the most emblematic dish of Transmontano winter.
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Native Bisaro BreedWe raise our pigs free-range, in the heart of Trás-os-Montes.
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Chestnut-fedNatural feeding supplemented with chestnuts, which gives the meat a unique flavour.
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Certified PGI VinhaisSmoked sausages produced using ancestral methods, with independent control and European certification.
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Refrigerated ShippingFrom Gimonde's smokehouse to your door, with freshness guaranteed throughout the journey.
