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.
Nevertheless this region is famous for its food and many visitors return due to its tempting dishes, mainly for their smokehouse so tasty.
The production of this type of smoked Bísaro Pork meat is protected to enclosed districts of Bragança and Vila Real.
Bísaro pig has Celtic origins and was subsequently crossed with Iberian pig.
Cooked or preserve in smoked houses “enchidos” this PDO meat has always been a key element in the diet of the Transmontanas populations. It is an indigenous breed, created with a diet based on natural products, typical of this area as a chestnut, which allows an excellent quality meat, juicy and tasty. The quality of the raw material, the long generations of traditional knowledge and the harsh climate of the region gave rise to the famous Fumeiro of Tras-os-Montes, and that delights the most demanding tastes.