The smoked sausages "enchidos" from Trás-os-Montes are all based on Bísaro Pork meat, currently valued as raw material of regional smoked pork, certified with PGI. The “transmontana” (from Trás-os-Montes) Bísaro Pig meat is PDO certified, as well. A Region where Vinhais holds the title of “Capital of Fumeiro” where thus the main annual event of Trás-os-Montes smokehouse takes place. An event that has boosted the economy of this region and always brings thousands of visitors.
The Alheira is arguably the gastronomic attraction of this region, but the smokehouse products of this region are very complete and not lacking other fine hand-made smoked sausages such as the Chouriça, the cured Ham (presunto), Bitter Chouriço and Sweet Chouriço, Salpicão and Butelo that gives the name to famous typical Trás-os-Montes dish “butelo com cascas”, or Butelo with dry beans.
Cachaço Bísaro: Is the neck part of the pig. The meat is specially condimented with local red wine or white, water, garlic, paprika and bay. After cured it is thinly sliced and ready to consume.