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Meat from Portugal
Chouriça de carne is a Portuguese smoked, dry-fermented pork sausage tied into a horseshoe. Diced pork and fat are marinated in wine, water, salt, garlic, bay leaf and paprika for up to four days, stuffed into natural casings, smoked over oak or chestnut and cured. The PGI Vinhais version needs at least 35 days of smoking and curing.
| Pork meat and fat | For Vinhais PGI, loin, tenderloin, neck, belly and flank from Bísaro pigs or crosses at least 50 % Bísaro, cut into cubes of about 3 cm[eu-vinhais-1997] |
| Salt, garlic, bay leaf, paprika and/or chilli | Added in two seasoning stages in the Vinhais method[eu-vinhais-1997][faria2024] |
| Water and regional wine | Red or white wine of the region[eu-vinhais-1997][faria2024] |
| Natural casing | Pig or cow small intestine, 2–3 cm across for Vinhais PGI[eu-vinhais-1997] |
| Starter | spontaneous (no LAB starter or additives in traditional making) |
Total time across the recorded steps: 39 days
What changes: Pork meat and fat are cut into cubes
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
Chouriça de carne is a Portuguese smoked, dry-fermented pork sausage tied into a horseshoe. Diced pork and fat are marinated in wine, water, salt, garlic, bay leaf and paprika for up to four days, stuffed into natural casings, smoked over oak or chestnut and cured. The PGI Vinhais version needs at least 35 days of smoking and curing. Made in 5 steps over 39 days. The longest step, cure while lactic bacteria ferment, takes at least 35 days (Application for registration). Lactic acid bacteria from the raw materials does most of the fermenting.
| Main step | at least 35 daysSet[eu-vinhais-1997] | Cure while lactic bacteria ferment |
|---|---|---|
| Acidity | pH 4.9–6.1Measured[faria2024] | Cure while lactic bacteria ferment |
Unlike most Mediterranean dry sausages, chouriça de carne is smoked, and its pork is marinated in wine before stuffing. Finished sausages vary widely between makers, from pH 4.87 to 6.11.
This sausage is eaten without cooking. A survey of 14 makers found S. aureus in sausages from 10 makers, Salmonella in one sample and Listeria species in all samples of one maker. Five makers had mean water activity above 0.91 (up to 0.965), which the authors link to drying that was likely too short. Curing, drying and smoking alone do not consistently kill Trichinella worms in pork (CDC). CDC tells people who are pregnant, 65 or older or have a weakened immune system to avoid unheated fermented or dry sausages, or to heat them until steaming hot.
Hazards the sources name: Staphylococcus aureus (producer means up to 2.55 log CFU/g), presumptive Clostridium perfringens (never above 2 log CFU/g), Salmonella spp. and Listeria spp. detected in some samples.
Every number is labelled with how it is known. How this atlas is made
At the end of the 18th century chestnuts, potatoes and rye bread were the staple diet of the Terra Fria of Trás-os-Montes, and the fumeiro (smoked meats) preserved pork for the year. The name Chouriça de carne de Vinhais was entered in the EU register as a PGI by Commission Regulation (EC) No 1265/98 of 18 June 1998.
