{"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","url":"https:\/\/bisaro.pt\/en\/products\/butelo-de-vinhais-igp","provider":"Bísaro - Salsicharia Tradicional","version":"1.0","type":"link"}