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Meat from Portugal
Pork and chicken are boiled, pulled from the bone and mixed hot with wheat bread soaked in the cooking broth, olive oil, lard, garlic and paprika. The paste is stuffed into beef casing, tied into a horseshoe and smoked over a low oak and olive-wood fire for about 8 days while lactic bacteria sour it. It is kept cold and grilled or fried before eating. Made in 5 steps over 2 days – 8 days. The longest step, smoke over a low fire, takes 2–8 days (Associação Comercial e Industrial de Mirandela). Enterococcus faecium and Leuconostoc mesenteroides do most of the fermenting.
| Main step | 2–8 daysSet[ce-mirandela][fernandes2024] | Smoke over a low fire |
|---|---|---|
| Temperature | 100 °CSet[ce-mirandela] | Boil the meats and pull them from the bone |
| Acidity | pH 3.9–4.7Measured[fernandes2024] | Smoke over a low fire |
| 10–15 % | Pork (shoulder, head and belly; no offal) · From Bísaro pigs or crosses with at least 50 % Bísaro blood[ce-mirandela] |
| 45–50 % | Chicken (any part except offal) · Duck, partridge, rabbit, hare or pheasant may also go in[ce-mirandela] |
| 15–25 % | Regional wheat bread, sliced and rested at least 48 hours · Round loaf of about 1.5 kg of type 55 flour, made with little or no leaven[ce-mirandela] |
| 4–8 % | Trás-os-Montes PDO olive oil, or olive oil like it[ce-mirandela] |
| Lard, salt, garlic and sweet or hot paprika · No onion or chopped parsley in the Mirandela type[ce-mirandela] | |
| Salted natural beef casing, tied at both ends with cotton string[ce-mirandela] | |
| Starter | spontaneous |
Total time across the recorded steps: 2 days – 8 days
What changes: Pork and chicken boil with seasoning, then the meat is pulled from the bone
Output: pulled meat and a rich broth (calda).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Alheira is made from meat that is cooked first and bulked out with bread soaked in the broth, and it is smoked rather than dried. It is soft and must be cooked before eating, unlike dry raw sausages such as salami.
Its pH and salt are not enough to make it safe, and the meat can be contaminated after cooking, so alheira must be kept chilled and cooked before eating. E. coli, S. aureus and Listeria were found in several samples, and Salmonella was traced to contaminated casings.
Hazards the sources name: Escherichia coli, Staphylococcus aureus and Listeria (in several samples); Salmonella (traced to contaminated casings and surfaces).
Every number is labelled with how it is known. How this atlas is made
Folk history links it to New Christians who avoided pork in the 16th century; the story is contested.
