Salpicão 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.
Production method
The 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.
Serving suggestion
It 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).
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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.
