Description
The Sangueira de Barroso-Montalegre PGI is a smoked sausage made from the meat, fat and blood of pure bred or cross bred Bísaro pigs and wheat flour bread.
Production Area
Sangueira de Barroso-Montalegre PGI is made in the municipal areas of Boticas, Chaves and Montalegre in the Vila Real district.
Production Method
The fattiest cuts of meat are used for this sausage, especially belly pork, which is cut into small pieces. Once the blood has been drained from the pig it is briskly mixed with water to prevent it from coagulating and salt and garlic are added. The meat is seasoned with salt, local red or white wine and garlic and left to marinate for up to three days in a dry, cool place together with the blood and the bread, previously cut into thin slices. The mixture is taken from the sorsa (the local term for the marinade) and seasoned with hot or sweet paprika, chopped parsley and onion and Trásos-Montes olive oil. The mixture is stuffed into natural pork intestine casings, cut to the desired length and tied with pure cotton string; the ends are tied with two simple knots. The sausages are smoked slowly in special smoking rooms or in the traditional domestic fireplaces over slow burning local oak wood fires for between three and four days.
Appearance and Flavour
Sangueira de Barroso-Montalegre PGI is in the traditional horse shoe shape, has a 3 cm diameter and varying lengths. The external appearance is rough and black in colour. The interior is smooth and dark in colour. It has a very distinctive and strong flavour. It has a smoky aroma.
History
The history of Sangueira de Barroso-Montalegre PGI is linked to the tradition of pig breeding which is deeply rooted in this area. The slaughtering of the pigs is cause for great festivities, full of tradition and which is of great socio-economic importance for the local population. It is the biggest annual local festival in the Trás-os-Montes area, for which all the families involved in pig breeding or sausage and ham making gather together in their homes to celebrate. The importance of these festivities reflects the importance given to the pig in this area.
Gastronomy
Sangueira de Barroso-Montalegre PGI must be stored at a low temperature or prepacked in appropriate, inert, non-toxic, vacuum packaging. This sausage can be enjoyed as it is or boiled. It is excellent with mature cheese, crusty bread and the local wine. It is usually eaten as a starter or with an aperitif.
Marketing
This sausage is sold as Sangueira de Barroso-Montalegre PGI. It is sold whole and prepacked at source. Given the nature and the composition of the sausage it is not suitable to be sold in pieces or slices. It is always packed at source.
Distinctive Features
Sangueira de Barroso-Montalegre PGI, the typical aroma and flavour of which is still greatly appreciated today is an integral part of the traditional diet of Barroso, which is dictated by the climatic, geographic and socio-economic conditions of the area and is based principally on bread, potatoes and pork.
