Sangueira de Barroso-Montalegre

Sangueira de Barroso-Montalegre is a smoked blood sausage produced in the municipality of Montalegre, Vila Real district, Portugal. It is made from the meat, fat, and blood of the Bisaro breed or cross-breeds that must be at least 50% Bisaro, combined with wheat bread and seasoned with ingredients including olive oil and wine from the Trás-os-Montes region. It is black in colour with a horseshoe shape.

About this designation

Registered as a PGI under file number PGI-PT-0236, with EU protection granted on 16 May 2002 and eAmbrosia identifier EUGI00000013543, Sangueira de Barroso-Montalegre is a smoked sausage classified as a meat-based product under Type 1.2. The raw material must derive from pigs of the Bisaro breed or cross-breeds that are at least 50% Bisaro, reared in livestock farms within the municipalities of Boticas, Chaves, and Montalegre in the Vila Real district — the territory collectively identified as 'Barroso' — under traditional, semi-extensive farming systems. Processing and packing are restricted to the municipality of Montalegre. The sausage is stuffed into a hog casing, tied at each end with simple knots using a single piece of cotton twine, and bent into a horseshoe shape with a cylindrical section of approximately 3 cm in diameter. It is smoked for 3 to 4 days over a low fire using wood, primarily oak, from the region. The meat is marinated for up to 3 days before the mixture is prepared. The product is placed on the market exclusively as a whole, pre-packed sausage and may not be cut or sliced. Each sausage carries a numbered certification mark ensuring full traceability to the farm of origin. The inspection body is Tradição e Qualidade — Associação Interprofissional para Produtos Agro-Alimentares de Trás-os-Montes, recognised as complying with Standard 45011:2001. Labelling must include the wording 'Sangueira de Barroso — Montalegre — Indicação Geográfica Protegida', the Community logo, the Barroso-Montalegre logo, and the numbered certification mark.

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

Distinctive facts

• Registered as a PGI on 16 May 2002 under file number PGI-PT-0236 (eAmbrosia identifier EUGI00000013543).
• Pigs must be of the Bisaro breed or cross-breeds that are at least 50% Bisaro; no other breed composition is permitted.
• The sausage is smoked for 3 to 4 days using wood, primarily oak, sourced from the region.
• The product may not be cut or sliced and must be sold as a whole, pre-packed sausage originating from the processing area.

Tasting notes

Various Trás-os-Montes/Alentejano sausage IGPs covering blood sausages and traditional regional preparations.

HoReCa use

Regional charcutaria; petiscos; in regional stews.

Packaging

• vacuum-pack-200-400g