Chouriça 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.
Production method
The 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.
Recipe suggestion
Try it in a sweet Vinhais sausage pastry, or simply fried in slices, as a dessert or a winter appetizer.
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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.
