Braganca, Portugal
Bisaro Salsicharia Tradicional
Trás-os-Montes IGP charcuterie producer of alheira de Mirandela, salpicão, chouriço de carne and cured ham.
Bísaro Salsicharia Tradicional, established in 1935 in Gimonde, Bragança, raises its own native Bisaro pigs in free-range conditions within the Montesinho Natural Park, feeding them on chestnuts and local cereals. The company controls all stages from rearing to curing and sale. Its product range includes presuntos (hams) with curing periods ranging from 18 to 30 months in categories Tradicional, Reserva, and Grande Reserva, available whole or sliced; enchidos (cured sausages) including Vinhais IGP protected sausages such as butelo and chouriça; fresh pork cuts; salgados (salted pork products); and prepared gifts baskets. The company holds IFS Food v8 and ISO 9001:2015 certifications, and its Vinhais IGP sausages are independently certified under European protected designation criteria. The curing process employs traditional methods and relies on the climate of Trás-os-Montes. Bísaro operates refrigerated national distribution directly to consumers through online sales.
Capabilities
- Meat & seafood
- Charcuterie
Tags
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