Description
The Chouriça de Carne de Barroso-Montalegre PGI is a smoked sausage made from the meat and fat of the pure bred or cross bred Bísaro pig (which must be at least 50% Bísaro) encased in a very fine, natural pork intestine casing.
Production Area
Chouriça de Carne de Barroso-Montalegre PGI is made in the municipal areas of Boticas, Chaves and Montalegre in the district of Vila Real.
Production Method
This sausage is made with the shoulder, loin, lean meat from the leg and the meat attached to the spine. The cuts of meat are finely chopped and seasoned with salt, local red or white wine and garlic and left to marinate for up to five days at a temperature of less than 10°C in a dry atmosphere and lastly, either sweet or strong paprika is added. The mixture is then stuffed into fine pork intestine casings. The sausage is cut to the required length and the ends are tied with pure cotton string. The ends are then joined with two simple knots making the sausage into a horse shoe shape. It is then smoked over a low fire in smoke rooms or in a traditional fireplace for 10 to 15 days. The smoke is made from burning local oak wood.
Appearance and Flavour
Chouriça de Carne de Barroso-Montalegre PGI is in the shape of a horse shoe. It is cylindrical and has a diameter of approximately 3 cm and is 25 to 35 cm long. The colour varies from yellow to brown with pieces of fat visible through the skin. The sausage is tied at each end with a single length of pure cotton string by means of two simple knots.
History
The slaughtering of the pigs is cause for great celebration in this area, full of tradition and importance for the economy of the local community of Barroso. The importance of this festival explains the importance given to pig breeding in this region and reflects the particular social aspect of pig rearing. The slaughter of the pigs is the reason for the biggest family festival celebrated in Trás-os-Montes, for which all the families involved in the butchering of pigs or in sausage or ham making etc. gather together to celebrate. A reason for great pride for the people of this region is to have their kitchens well stocked with sausages hanging along the walls during the winter period.
Gastronomy
Chouriça de Carne de Barroso-Montalegre PGI is vacuum packed and should be stored in a fridge to maintain it at its best. It can be eaten raw as a starter or as a main dish and can also be eaten roasted, fried or boiled.
Marketing
This sausage is only sold as Chouriça de Carne de Barroso-Montalegre PGI. It is only sold whole and prepacked. Because of its nature and composition it is not suitable to be sold in cut pieces or slices.
Distinctive Features
The making of Chouriça de Carne de Barroso-Montalegre PGI greatly depends on and is influenced by the cold dry climate of this area, where the home fires are always kept burning to provide a unique possibility of smoking the sausages slowly and gently with wood from the oak tree which is to be found in abundance in the area.
