Top 4 Bragança Sausages and Salamis

Vinhais salpicão sausage is a traditional smoked sausage made from pork of the Bísaro breed of pigs from Vinhais in the municipality of Bragança. Bísaro pig farming is widespread throughout this area, and it is an important source of income for the local rural population. The pigs feed on chestnuts and acorns, which gives the meat and its products a unique flavor of the Portuguese north.
The sausage is made by combining pork loin with local wine, salt, garlic, bay leaves, and paprika and leaving the combination to marinate. The marinated meat is then ground and stuffed into sausage casings before being smoked over an oak and chestnut wood fire. The sausage is moderately firm and dark chestnut in color on the outside, while the interior is red and well-marbled. It has a smoky flavor with a hint of wine. This sausage can be served with crusty bread, local cheese, and a glass of local wine, and it's also often used as an ingredient in traditional regional stews.Expand

This chorizo is a smoked, horseshoe-shaped sausage made in the town of Vinhais and the district of the same name in northern Portugal's Terra Fria region. It is made with the meat of local Bísaro pigs fed on a diet of potatoes, pumpkins, acorns, sugar beet, and chestnuts, which gives the meat a unique flavor. The meat is cut into cubes and marinated in special clay pots with salt, water, wine, garlic, paprika, and bay leaves before it's stuffed into sausage casings and smoked over a chestnut or oak fire, which gives this dark red chorizo a pleasant, smoky and sweet aroma.Expand

Traditionally produced in the Portuguese district of Bragança, butelo de vinhais is a smoked sausage made with pork meat and pork loin from Bísaro pigs. The meat is seasoned and flavored with garlic, paprika, bay leaves, and salt, and it's also infused with regional red or white wine. Vinhais sausage has a pronounced smokey aroma and a well-rounded flavor. It is used in many traditional dishes, the most famous being butelo de vinhais com cascas – slices of butelo sausage served with a side of beans and potatoes.Expand

This smoked sausage is made exclusively with meat taken from the Bísaro breed of pig or its cross-breeds, and at least 50% of it must come from pigs raised in the northern district of Bragança in Portugal. The meat is cut into small pieces and boiled in salted water, which is then used to soften the bread that goes into the final mixture of meat, bread, paprika, garlic and olive oil. The mixture is stuffed into sausage casings and slowly smoked over an oak or chestnut fire. The final product is yellow to brown in color and has an intense, smoky aroma and a lingering aftertaste. This chorizo pairs well with vegetables, sprouts, and boiled or mashed potatoes.Expand