Best Sausage Types in the World
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.
This horseshoe-shaped sausage is made with meat and lard coming from Bísaro breed of pigs. Ground pork is mixed with wine, garlic, salt, powdered chili pepper, and paprika, and it is then stuffed into a thin sausage casing before being smoked for 10 to 15 days.
The finished sausage ranges from yellow to brown in color and has visible pieces of fat throughout it. Barroso-Montalegre chorizo is made in the Montalegre region of Portugal, where the cold, dry climate and unique smoking conditions are perfect for the production of sausages.
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.
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.
Barroso-Montalegre salpicão sausage is a smoked sausage made from pork of the Bísaro breed of pigs or crossbreeds of the Bísaro pig. It originates from the Montalegre region in the northern Portuguese district of Vila Real.
The climate of Montalegre has a positive effect on the finished sausage – the harsh weather conditions influence the pigs' diet, allowing the meat and fat to develop evenly.
Pork loin is initially seasoned with salt, garlic, and wine, and then rubbed with chili powder before being stuffed in sausage casings.
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.
Several factors make this pumpkin chorizo truly unique – the geographical area in which it is produced, the local breed of pig used in the process, the quality of the local pumpkins, and the traditional smoking process. This pumpkin chorizo is a sausage made with pork meat and locally-grown porqueira pumpkins.
The meat is cut into pieces and combined with salt, garlic, local wine, and pumpkin pulp. The mixture is then stuffed into sausage casings and smoked over low heat in a fireplace. The final product is an orange-colored chorizo sausage with a unique, smoky flavor and dark brown spots running throughout it.
Barroso-Montalegre blood sausage is a regional traditional specialty made with bread, smoked meat, lard, and blood from the Bísaro breed of pigs or their crossbreeds. The history of this blood sausage is rooted in the tradition of pig farming in the municipality of Vila Real.
The pig slaughter is a big family event with great socio-economic importance to the region. During the slaughter, family members gather and make sausages, hams, and other pork products together. This festival clearly displays the importance of pig farming and its culinary influences on the region.
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