DISCOVER THE PRODUCTION PROCESS OF ALHEIRA FROM VINHAIS (PGI)

Alheira de Vinhais

Classified with the PGI (Protected Geographical Indication) seal, Alheira de Vinhais is a traditional smoked product from the Trás-Os-Montes region, which is essentially characterized by the way it is worked and produced until it reaches its final destination, the taste of consumer. Essentially, it is a historical product whose techniques last in time and are transmitted from generation to generation. With this sausage, pork takes on a new meaning and attracts new audiences.

Production Process

Initially, pork and poultry meat is treated and subjected to quality control, ensuring compliance with hygiene and food safety requirements. Afterwards, the meat is cooked in water and salt. The bread is carefully cut into thin slices with the crust, then softened in the hot sauce. It is at this stage that the remaining condiments that make up the pasta (garlic, paprika and oil) and the shredded pork meat are added. Once the seasoning has been corrected, the casing is immediately filled and closed with knots. The alheiras are then smoked over a low heat, with wood from the region (oak or chestnut), and subsequently cured or stabilized for more than 8 days. Once the process is finished, the storage and distribution of the sausages takes place, which carry a very characteristic and irresistible texture.

Source: https://bisaro.pt