Description
The Chouriço Azedo de Vinhais PGI is a smoked sausage made from the meat and fat of the pure bred or at least 50% pure cross bred Bísaro pig, mixed with the local wheat bread, Trás-os-Montes olive oil, paprika and garlic.
Production Area
Chouriço Azedo de Vinhais PGI is made in the municipal areas of Alfândega da Fé, Bragança, Carrazeda 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 is chopped and cooked in salted water and minced while it is still hot. The bread is finely sliced and mixed with the stock from the cooked meat and made into a paste. The coarsely minced meat, Trás-os- Montes olive oil, paprika, garlic and seasoning are then added and thoroughly mixed together. The resulting mixture is then stuffed immediately into natural pork intestines, tied at each end with pure cotton string. The sausage is smoked slowly for at least four weeks over a slow burning oak and/or chestnut wood fire.
Appearance and Flavour
Chouriço Azedo de Vinhais PGI is cylindrical in shape, between 20 cm and 25 cm long, has a diameter of between 7 cm and 10 cm and weighs approximately 300 gr. The colour varies from yellow to brownish; the interior has a fine texture and a yellowish brownish colour. It has a persistent, pleasant smoky flavour. It is buttery on the palate with a distinctive and persistent smoky flavour.
History
The history of Chouriço Azedo de Vinhais PGI is linked to the tradition of pig breeding in the region. The importance of this tradition has been recorded in many statues in this area relating to this animal as well as in the town council archives where abundant reference is made to pigs and the methods used of preserving pork, which has always been an important source of protein for the local population throughout the year.
Gastronomy
Chouriço Azedo de Vinhais PGI must be kept at a cool temperature, once it has been smoked, to prevent the loss of its distinctive flavour. Traditionally it is eaten cooked in two stages: first it is boiled in water and then roasted on a grill. It goes very well with cooked bean sprouts and root vegetables.
Marketing
This sausage is sold as Chouriço Azedo de Vinhais PGI. It is sold whole and prepacked in a climate controlled environment or vacuum packed in appropriate packaging.
Distinctive Features
The distinctive features of Chouriço Azedo de Vinhais PGI relate closely to the area where it is made and the rich vegetation which provides high quality feed for the pigs. The traditional method of its preparation and slow smoking over wood fires are also important contributing factors for this excellent sausage.
