Description
The Butelo de Vinhais PGI is a smoked sausage produced with the meat, fat, bone and cartilage from the ribs and spine of the pure bred or cross bred Bísaro pig (which must be at least 50% Bísaro). The meat is seasoned with garlic, paprika, bay leaves, local wine, water and salt.
Production Area
The area where Butelo de Vinhais PGI is made is in the municipal areas of Alfândega da Fé, Bragança, Carrezada de Anciães, Freixo de Espada à Cinta, Macedo de Cavaleiros, Miranda do Douro, Mirandela, Mogadouro, Torre de Moncorvo, Vila Flor, Vimioso and Vinhais, in the Bragança district.
Production Method
The meat, bones and cartilage are chopped into small pieces and seasoned with garlic, paprika, bay leaves, local wine, water and salt. This mixture, which is called adoba, is left to marinate from one to three days and then stuffed into ready prepared, cooked, natural gut, intestine, stomach or bladder casings. It is tied at one end with a cotton string and the other end is only tied when the sausage has become compact. It is smoked slowly over oak or chestnut wood for at least 15 days. It is then left to cure in a cool place.
Appearance and Flavour
The colour of Butelo de Vinhais PGI sausage varies from yellow to reddish or dark brown. It may be round, oval or cylindrical depending on the type of casing used. It can weigh between 1 kg and 2 kg, its diameter varies from 10 to 15 cm. It has a pleasant and distinctive taste. It has a persistent and pleasant smoky aroma.
History
The origins of Butelo de Vinhais PGI is closely related to the particular characteristics of the area, where pig breeding has always been an important activity, as can be seen by the number of statues and monoliths in the area relating to this animal. Also there are many written records in the council archives recording both the taxation of pigs and the products derived from them.
Gastronomy
Butelo de Vinhais PGI must be stored in a cool place to maintain its organoleptic qualities. This sausage must be cooked. Traditionally it was eaten with pulses, called cascas or casulas locally. The local speciality is Butelo de Vinhais com cascas and is traditionally eaten at carnival time.
Marketing
This sausage is sold as Butelo de Vinhais PGI. It is sold whole and always prepacked. It is unsuitable to be sold in pieces or sliced. It is packed appropriately in a controlled environment or vacuum packed.
Distinctive Features
There are several factors which influence the quality and special features of this sausage, such as the local feed of the pigs, the traditional method of making them, the slow smoking which seals in the aroma and the curing in a cold and dry environment. All these factors influence the distinctive flavour of Butelo de Vinhais PGI and make it unique of its kind.
