View source for Salpicão de Vinhais (Vinhais smoked sausage)

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|title=Salpicão de Vinhais (Vinhais smoked sausage)
|titlemode=replace
|keywords=#smoked #smoking #sausage #chestnuts #potatoes #wine #paprika #curing #pumpkins #garlic #bayleaf 
|hashtagrev=12032020
|description=IGP Salpicão de Vinhais is a Portuguese sausage of pork loin and tenderloin of the Bisara breed or of crossbreeds thereof comprising at least 50% Bisara..
}}
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[[Image:Salpicão de Vinhais.jpg|300px|thumb|right|Salpicão de Vinhais]]
'''[[Template:Indicação Geográfica Protegida|IGP]] Salpicão de Vinhais''' is a [[Portuguese]] [[sausage]] of [[pork loin]] and [[tenderloin]] of the Bisara breed or of
crossbreeds thereof comprising at least 50% Bisara breed, in casings of large intestine of
pig, straight and cylindrical in shape and [[smoked]]. The [[meat]] used is seasoned with [[salt]], [[red wine|red]]
or [[white wine]] of the region, water, [[garlic]], [[paprika]] and/or [[chilli powder]] and [[bay leaf]]. It is
15 to 20 cm in length and light brown. The casings are stitched at one end and tied at the
other with cotton string and must adhere without breaks to the filling. The ties are
characteristic, comprising two knots at the end of the casing, which is then turned over
and knotted again. Diameter: 5 to 8 cm. When cut, the [[sausage]] forms a coherent mass,
bright red in colour on the inside. Pleasant, highly characteristic flavour with a hint of
saltiness. Pleasant smell peculiar to the type. [[Smoked]] flavour and smell.

'''Geographical area'''

Given the organoleptic characteristics of the product, the
soil and climatic conditions required for processing and the longstanding, local traditions
which ensure the genuineness of the product, the geographical area of processing is
naturally restricted to the municipalities of Alfåndega da Fé, Bragança, Carrazeda de
Ansiães, Macedo de Cavaleiros, Mirandela, Torre de Moncorvo, Vila Flor and Vinhais.

'''Proof of origin'''

[[Template:Indicação Geográfica Protegida|IGP]] Salpicão de Vinhais can only be produced in authorized
facilities located in the abovementioned geographical area of processing. The raw material
comes from pigs of the Bisara breed or of crossbreeds of at least 50% Bisara breed, reared according to the traditional system and fed essentially on [[potatoes]], [[pumpkins]], mast
(or acorns), [[beet]], [[cereal]] [[grits]] and other products of plant origin, in particular by-products
of market gardening. During the finishing phase, the swine consume substantial quantities
of [[chestnuts]], produced under the natural conditions applying in the region, which gives
their [[meat]] highly distinctive organoleptic characteristics which are recognizable to the
consumer.  A system of controls exists to ensure the traceability of the whole production process.

'''Method of production'''

The production of [[Template:Indicação Geográfica Protegida|IGP]] Salpicão de Vinhais involves the
following phases: cutting (the loin and [[tenderloin]] are cut into cubes approximately 5 cm
in size); seasoning (in two phases, with [[salt]], water, [[wine]], [[bay leaf]], [[garlic]] and [[paprika]]);
stuffing (after the [[meat]] has been left to stand), the casings of large intestine of pig, already
cut to size and with one end stitched closed, are stuffed and the other tied after the [[meat]]
has been closely compacted; the casings are tied with two knots, then the [[sausage]] is
turned over and the final knot tied); [[smoking]] and [[curing]] ([[smoking]] takes place through
the gradual effect of mild heat from a low fire burning dry oak and/or [[chestnut]], followed
by curing in cool, dark rooms until the [[sausages]] take on their characteristic flavour and
aroma).  [[Smoking]] and [[curing]] must last at least 40 days.

'''Liņķ'''

At the end of the 18th Century, [[chestnuts]], [[potatoes]] and [[Rye|rye bread]] formed
the staple diet in Terra Fria de Trás-os-Montes; [[pork]] provided a supplement of [[protein]]
and [[fat]] to this diet. Testifying to the longstanding pigfarming tradition of the region is the
existence of various sculptures in the form of animals, known as "berrões", "porcos",
"verracos" and "toiricos", which are found in various places in upper Trás-os-Montes. In
order to consume the [[meat]] throughout the year, ways were found to preserve [[pork]] and
this ancestral craft was passed down from generation to generation.

Fumeiro, as these fine foods are called, owes much to the cold climate of this region,
which calls for the constant companionship of the fireplace. The latter provided unique
[[smoking]] conditions (gradual effect of thin [[Smoked|smoke]] of oak and [[chestnut]] wood from the
region), plus the constant moisture from the kettle always on the [[boil]]. Of greater
importance is the care with which the swine are reared, using products from the region, in
particular [[pumpkins]], [[potatoes]] and [[chestnuts]], the latter being essential for finishing.
The natural conditions of the region, its products, the way the swine are fed, the
centuries-old knowledge of the craft passed down through the family and the deep-rooted
traditions of the people give [[Template:Indicação Geográfica Protegida|IGP]] Salpicão de Vinhais its unique organoleptic characteristics. 

'''Gastronomy'''

[[Template:Indicação Geográfica Protegida|IGP]] Salpicão de Vinhais, after being [[smoked]], must be kept in such a way that it does not degrade, principally by either being stored at a low temperature or by being [[vacuum packed]]. It can be enjoyed eaten either just as it is with good, crusty [[bread]], local [[cheese]] and a glass of the local [[wine]] or it can be cooked.

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=644 The European Commission] ''' 

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[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

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