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In the remote hills of Trás-os-Montes, the ancient town of Vinhais has perfected the art of fumeiro, creating some of Portugal's most celebrated smoked meats with protected geographical indication status.
ingredient
A smoked sausage from Trás-os-Montes originally made without pork by Jewish communities to avoid persecution during the Inquisition.
ingredient
Portugal's most ubiquitous cured sausage, made from pork seasoned with garlic, wine, and paprika, then smoked.
ingredient
The collective term for Portuguese cured and smoked sausages, a pillar of the national charcutaria tradition.
ingredient
A unique Portuguese sausage made with flour, pork fat, and spices — another legacy of Jewish dietary adaptation during the Inquisition.
tradition
The tradition of smoking and curing meats in Trás-os-Montes, centred on the fumeiro — the home smoke chamber.
ingredient
A cured pork sausage seasoned with garlic and paprika, a staple found in kitchens from the Alentejo to the Azores.
ingredient
Portugal's traditional blood sausage, a rich, spiced preparation that varies from region to region.
tradition
The traditional communal pig slaughter, a centuries-old winter ritual that produces the cured meats central to Portuguese cuisine.
ingredient
Portuguese dry-cured ham, with the most prized examples from acorn-fed black pigs in the Alentejo.
tradition
A traditional garland of smoked sausages hung in the kitchen rafters of Trás-os-Montes homes.