Founded in 1998, Bísaro - Salsicharia Tradicional, Lda. (Traditional Sausages) is a company specialized in traditional smoked sausages and other products made from pork meat. Located in the village of Gimonde, one of the many entrance s to the Montesinho Nature Park, Bísaro gives preference to the relationship with this wonderfull region.

Since 2005, Bísaro - Salsicharia Tradicional, Lda. has its management quality system certified according to the NP EN ISO 9001:2008 and to NP EN ISO 22000:2005. Since June 16th, 2016, is certified according to the standard IFS Food, being the 1st company with this certification in Trás-os-Montes.

One of its targets is the promotion of the traditional smoked Transmontano sausages, with the quality guaranteed by the local raw material.

Bísaro is a local pork breed that has unique qualities regarding the meat. Its exquisite flavor is due to the balanced percentage of lean and fat. These features are a characteristic of the breed itself, but they also come from the food given to the animals.

Natural.PT Products

Traditional Ham Bísaro - Ham Bísaro Breed is one of the specialties produced in northern Portugal. With a careful process of healing, we present a selection of hams with different periods of cure.

Bread and Garlic Sausage from Vinhais PGS - Sausage made with boiled and shredded Bísaro porc meat and bread. Interspersing the sausage with pork fat, seasoned with olive oil of Trás-os-Montes (Protected Designation of Origin - PDO), salt, bay leaves, garlic and chilli.

Smoked Pork Sausage from Vinhais PGS - chorizo filled with Bísaro breed pork meat. The meat is well seasoned with salt, red wine from the region, water, garlic, paprika and bay leaves.  It is cured by wood smoking.

"Butelo" from Vinhais PGS - sausage made up exclusively with rib, pork back bone, tails and dewlap pig, seasoned with salt, pepper and garlic.

"Azedo" from Vinhais PGS - Smoked pork and poultry mixed with wheat bread, olive oil, pepper, garlic and salt. It’s prepared with hog casing filled and cured by smoke from firewood.

"Chouriça" sweet of Vinhais IGP - smoked sausage, made from the flesh and blood of pigs Bísaro breed or cross-breed that should be 50% Bísaro, traditional bread and olive oil of Trás-os-Montes, honey and walnuts or almonds, stuffed into the small intestine of a cow or pig. It is horseshoe-shaped, about 20-25 cm intestine sticks to the mixture and so meat pieces, nuts or almonds are visible there through. 150g.