Farinheira de Portalegre

Farinheira de Portalegre is a smoked sausage produced in the District of Portalegre, Portugal, made from the fresh fat of Alentejo pigs — comprising not less than 45% of total ingredients — combined with wheat flour and salt. Its characteristics of presentation, taste, and aroma are attributed to the cold, dry winters of the Portalegre micro-climate and the acorn-based diet of the Alentejo pig breed.

About this designation

Farinheira de Portalegre is registered as a PGI under file number PGI-PT-0023, with EU protection granted on 24 January 1997 (eAmbrosia identifier EUGI00000013427). The specification classifies it as a meat-based smoked sausage within Group 1.2. Production is confined to the municipalities of Alter do Chão, Arronches, Avis, Campo Maior, Castelo de Vide, Crato, Elvas, Fronteira, Gavião, Marvão, Monforte, Nisa, Ponte de Sor, Portalegre, and Sousel, all within the District of Portalegre. The principal raw material is fresh fat from carcases of Alentejo pigs, which must account for not less than 45% of total ingredients; wheat flour and salt are also required. The manufacturing process follows a defined sequence: traditional cutting known as "miga", seasoning, mixing with scalded flour, filling, and smoking. The specification notes that consistency varies with the rations and the percentage of acorns in the feed of the Alentejo pigs. Only producers authorised to operate within the delimited area may make the product. Labelling must carry the designation Farinheira de Portalegre — Indicação Geográfica together with a numbered control mark. The inspection body named in the specification is AADP — Associação de Agricultores do Distrito de Portalegre, based in Portalegre. A parish document from 1750 is cited in the specification as evidence of the historical renown of sausage products from the Portalegre area.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 24 January 1997 under file number PGI-PT-0023 (eAmbrosia identifier EUGI00000013427).
• Fresh fat of Alentejo pigs must account for not less than 45% of total ingredients.
• Production is restricted to fifteen named municipalities within the District of Portalegre.
• Each unit must carry obligatory labelling stating Farinheira de Portalegre — Indicação Geográfica and a numbered control mark.

Tasting notes

Alentejano farinheira variant from Portalegre. Similar profile.

HoReCa use

Same applications.

Packaging

• Same