Linguiça de Portalegre

Linguiça de Portalegre is a smoked sausage produced exclusively in the Portalegre region of Portugal, made from the meat and hard fat of Alentejo-breed pigs reared outdoors in an agroforestry system on grazing and acorns. The specification requires traditional cutting, seasoning, filling, and maturing, and mandates that all production take place on authorised premises within the delimited geographical area.

About this designation

Linguiça de Portalegre received PGI protection on 24 January 1997 under file number PGI-PT-0020 (eAmbrosia identifier EUGI00000013424). The specification restricts production to authorised premises located within the geographical area of Portalegre. Raw material must come exclusively from swine of the Alentejo breed, reared outdoors under extensive or semi-extensive conditions in an agroforestry system — specifically grazing and acorns — in the oak forests of the Alentejo region. The sausage is composed of meat from the leg, shoulder blade, loin, belly, intercostal muscles, and trimmings with some fat, together with hard fat free of rind. The manufacturing process follows a traditional sequence described in the specification as "miga" (cutting), seasoning, filling, and maturing, carried out in a natural environment in accordance with local, fair, and consistent practice. Smoking uses wood from the region. The specification notes that the consistency of the product varies with the rations and the percentage of acorns in the feed of Alentejo pigs. The inspection body is AADP — Associação de Agricultores do Distrito de Portalegre, based at Parque de Leilões de Gado, Portalegre. Labelling must carry the designation Linguiça de Portalegre — Indicação Geográfica together with a numbered control mark. A parish document dating to 1750 is cited in the specification as evidence of the product's historical renown in 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-0020, eAmbrosia identifier EUGI00000013424.
• Raw material must come exclusively from Alentejo-breed pigs reared outdoors in an agroforestry system on grazing and acorns in the oak forests of the Alentejo region.
• Each unit must carry a numbered control mark issued under the authority of AADP — Associação de Agricultores do Distrito de Portalegre.
• A parish document from 1750 is cited in the specification as historical evidence of the product's renown under the name Portalegre.

Tasting notes

Alentejano fine-ground pork sausage from Portalegre. Slimmer than chouriço, balanced spiced flavor.

HoReCa use

Alentejano charcutaria board; grilled or pan-fried.

Packaging

• vacuum-pack-200-400g