Butelo de Vinhais

Butelo de Vinhais is a Portuguese sausage which originates in Vinhais area in the Bragança district of Portugal. Butelo de Vinhais, also registered as Bucho de Vinhais or Choriço de Ossos de Vinhais carries PGI, 2015 classification.

Pork meat*1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Sugar3.0 g1/2 tsp
Paprika, sweet4.0 g2 tsp
Bay leaf1 leaf
Garlic7.0 g2 cloves
Dry wine120 ml1/2 cup
Water120 ml1/2 cup
  1. Mix all ingredients together to create a marinade. Cut meat into small pieces.
  2. Immerse meat in the marinade and hold for 3 days in refrigerator. Drain.
  3. Stuff into pig’s stomach, bladder or a large diameter casing.
  4. Apply a thin cold smoke at 18° C (64° F) for 15 days. Smoking need not to be continuous, for example the fire can be put out at night and restarted in the morning as long as the temperature inside of the smokehouse stays below 18° C. The sausage is smoked with oak, chestnut or a mixture of both.
  5. Dry at 12-15° C (54-59° F), 75% humidity for 14 days.
  6. Store at 12° C (54° F), 70% humidity.
* made usually from cuts of meat, fat and trimmings obtained from the ribs and spine of the pig.

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