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| First Day Cover with souvenir sheet |
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| Stamps brochure |
Speaking
of traditional Portuguese sausage is the same as evoking the "master pig
piggy bank for the poor and his professor of anatomy ', which is king of this
area of knowledge - Bisaro Center and North of Alentejo breed in South. From painstaking creation of the pig result
in overwhelming the wonderful tradition of the centuries was investigating in
our villages, tempered by the hardships of life (the need to surrender and take
advantage of everything), developed with imagination and skill and finally
passed from generation to generation, grandmothers and mothers to daughters and granddaughters.
Make a survey - even if necessarily limited - the products of excellence Portuguese traditional sausage (smoked or air-dried) is a work immeasurably.
Minho to the Algarve, passing the Azores, there are many sausages and hams high quality refined some of them hundreds of years of practice and all indelibly linked to the traditions of our people. In choosing the products that originated these postage stamps (divided by two sets to better encompass so vast field) were advised by José Quitério, master of culinary criticism in Portugal and Fatima Moura, writer and blogger expert on these topics.
The photographic survey, all performed locally, is Mario Cerdeira.
Editor's Introduction
The Minho
The Minho is all green and how he Torga said, "The green eats the rest of the rainbow ... (...) wine is green, the juice is green ...". And add that in Ponte de Lima onion until sausage is called 'green'. In Melgaço, pig Bisaro breaks down in sublime hams, also heirs of the tradition of mountainous areas of Fiães and Castro Laboreiro, which are long-lived up to its reputation.
Chouriça onion Ponte de Lima
Form: horseshoe;
Color: very dark, black;
Ingredients: blood, couracha, chopped onion, green red wine, white wine vinegar, parsley, paprika and chili pepper, salt and cumin (optional) smoked;
By cutting: semi-soft dough closely linked by blood with very dark brown dotted by the couracha; Proof: slightly spicy flavor and slightly smoked, feeling the texture of couracha.
Ham Melgaço
Source: pig crossed with this Bisaro or 50%;
Shape: Long and elongated, with outer rind and conserving podal end;
Ingredients: pork shovel, salt (powdered chili pepper and olive oil, for protection); salted and smoked;
By cutting: red or pink and bright with moderate fat creamy white;
Proof: very slight smoke flavor and slightly salty, with characteristic tang of acidity; fat very tasty;
Processing area: county of Melgaço.
Tras-os-Montes
It is in Tras-os-Montes that the tradition of sausages is more alive, not only by the know-how of the people, but also by the very special role that the pig has the economy of this region. Take the sausages out of the circle of survival and knew transformers through the family business and industry, with products that meet superbly the sense of taste.
Alheira Mirandela
Form: horseshoe;
Color: orange-brown;
Ingredients: pork, poultry, beef, etc.., Garlic, bread, olive oil, lard, salt, parsley, paprika and chilli sweet and spicy, smoked;
By cutting: folder does more or less homogeneous brownish or yellowish, seeing the meat shreds;
Proof: flavor and texture predominantly aliáceo that alternates between soft bread and meat shreds of resistance; usually has slightly spicy aftertaste.
Sausage meat or sausage Vinhais
Source: Bisaro pig or crossed with this at 50%;
Form: horseshoe;
Color: dark red, punctuated by white fat;
Ingredients: meat (sirloin, tenderloin, neck, flank, fat and trimmings), wine, water, salt, garlic, paprika and bay leaves and spicy;
By cutting: checkered red meat and fat bright, good link mass;
Proof: what stands out is the characteristic smoky flavor of the sausage and winey this region;
Processing area: not confined to the municipality of Bragança, also being produced in the Customs Faith, Bragança, Carrazeda de Ansiães, Macedo de Cavaleiros, Torre de Moncorvo and Vila Flor.
Salpicão of Vinhais IGP
Source: Bisaro pig or crossed with this at 50%;
Shape: straight and cylindrical (hog casing);
Color: red-brown;
Ingredients: Beef sirloin and tenderloin, salt, red or white wine of the region, water, garlic, paprika, bay leaf and oregano (optional) smoked;
By cutting: reddish color in various shades, being visible the various pieces of meat well connected;
Proof: taste that might be described as 'mountain', since it dominates the aroma of smoke and wood, permeated by the wine;
Processing area: counties of Customs of the Faith, Bragança, Carrazeda of Ansiães, Macedo de Cavaleiros, n Mirandela, Tower Moncorvo, Vila Flor and Vinhais.
Moura de Vila Real moira or the hot syrup
Form: horseshoe;
Color: very dark, almost black;
Ingredients: blood, pork (belly, lard, head and shoulder), rind, bread, garlic, bay leaves, nsalsa, salt, local wine, paprika, pepper, smoked;
By cutting: pasty and soft texture of bread permeated with shredded beef;
Proof: extremely mild flavor due to the absence of the usual presence of cumin and bread.
Sausage meat Barroso-PGI Montalegre
Source: pigs;
Form: horseshoe;
Color: reddish to brown, punctuated by white fat;
Ingredients: beef blade, neck muscles, possibly sirloin and other scraps from cutting, especially its wine, ripe red and white, water, garlic, salt, paprika and spicy, smoked;
By cutting: red meat and fat bright, good link mass;
Proof: what stands out is the flavor aliáceo and some smoke;
Processing area: Montalegre county.
Ham Barroso IGP
Source: pigs;
Form: trimmed with rounded shape without feet;
Ingredients: pork shovel, salt, salted and smoked;
By cutting: red meat, between the red and tan, and pearly white fat;
Proof: the smoke flavor and less tender texture with increasing curing time; tendency to be eaten still a little green and cut into chunks;
Production Area: Municipalities of Boticas, Chaves and Montalegre. It encompasses the area of production of ham Chaves, almost all originating from this region;
Processing area: only municipality Montalegre. Vinhais ham or ham Bísaro of Vinhais IGP
Source: pig crossed with this Bisaro or 50%;
Form: elongated with the end foodpad (chispe);
Ingredients: pork shovel, salt, salted and smoked;
By cutting: various shades of pink to red, with visible fat infiltrated;
Proof: the smoke flavor and texture somewhat fibrous; fat with good flavor;
Processing area: Bragança district.
Borders
Borders Anichada on a spur of the Serra da Estrela, Guarda is the highest of Portuguese cities. No wonder this region of very cold Borders, sentinel naturally fortified to face Spain, has kept alive as the know-how of sausages, smoked with densely forested slopes of these woods.
Make a survey - even if necessarily limited - the products of excellence Portuguese traditional sausage (smoked or air-dried) is a work immeasurably.
Minho to the Algarve, passing the Azores, there are many sausages and hams high quality refined some of them hundreds of years of practice and all indelibly linked to the traditions of our people. In choosing the products that originated these postage stamps (divided by two sets to better encompass so vast field) were advised by José Quitério, master of culinary criticism in Portugal and Fatima Moura, writer and blogger expert on these topics.
The photographic survey, all performed locally, is Mario Cerdeira.
Editor's Introduction
The Minho
The Minho is all green and how he Torga said, "The green eats the rest of the rainbow ... (...) wine is green, the juice is green ...". And add that in Ponte de Lima onion until sausage is called 'green'. In Melgaço, pig Bisaro breaks down in sublime hams, also heirs of the tradition of mountainous areas of Fiães and Castro Laboreiro, which are long-lived up to its reputation.
Chouriça onion Ponte de Lima
Form: horseshoe;
Color: very dark, black;
Ingredients: blood, couracha, chopped onion, green red wine, white wine vinegar, parsley, paprika and chili pepper, salt and cumin (optional) smoked;
By cutting: semi-soft dough closely linked by blood with very dark brown dotted by the couracha; Proof: slightly spicy flavor and slightly smoked, feeling the texture of couracha.
Ham Melgaço
Source: pig crossed with this Bisaro or 50%;
Shape: Long and elongated, with outer rind and conserving podal end;
Ingredients: pork shovel, salt (powdered chili pepper and olive oil, for protection); salted and smoked;
By cutting: red or pink and bright with moderate fat creamy white;
Proof: very slight smoke flavor and slightly salty, with characteristic tang of acidity; fat very tasty;
Processing area: county of Melgaço.
Tras-os-Montes
It is in Tras-os-Montes that the tradition of sausages is more alive, not only by the know-how of the people, but also by the very special role that the pig has the economy of this region. Take the sausages out of the circle of survival and knew transformers through the family business and industry, with products that meet superbly the sense of taste.
Alheira Mirandela
Form: horseshoe;
Color: orange-brown;
Ingredients: pork, poultry, beef, etc.., Garlic, bread, olive oil, lard, salt, parsley, paprika and chilli sweet and spicy, smoked;
By cutting: folder does more or less homogeneous brownish or yellowish, seeing the meat shreds;
Proof: flavor and texture predominantly aliáceo that alternates between soft bread and meat shreds of resistance; usually has slightly spicy aftertaste.
Sausage meat or sausage Vinhais
Source: Bisaro pig or crossed with this at 50%;
Form: horseshoe;
Color: dark red, punctuated by white fat;
Ingredients: meat (sirloin, tenderloin, neck, flank, fat and trimmings), wine, water, salt, garlic, paprika and bay leaves and spicy;
By cutting: checkered red meat and fat bright, good link mass;
Proof: what stands out is the characteristic smoky flavor of the sausage and winey this region;
Processing area: not confined to the municipality of Bragança, also being produced in the Customs Faith, Bragança, Carrazeda de Ansiães, Macedo de Cavaleiros, Torre de Moncorvo and Vila Flor.
Salpicão of Vinhais IGP
Source: Bisaro pig or crossed with this at 50%;
Shape: straight and cylindrical (hog casing);
Color: red-brown;
Ingredients: Beef sirloin and tenderloin, salt, red or white wine of the region, water, garlic, paprika, bay leaf and oregano (optional) smoked;
By cutting: reddish color in various shades, being visible the various pieces of meat well connected;
Proof: taste that might be described as 'mountain', since it dominates the aroma of smoke and wood, permeated by the wine;
Processing area: counties of Customs of the Faith, Bragança, Carrazeda of Ansiães, Macedo de Cavaleiros, n Mirandela, Tower Moncorvo, Vila Flor and Vinhais.
Moura de Vila Real moira or the hot syrup
Form: horseshoe;
Color: very dark, almost black;
Ingredients: blood, pork (belly, lard, head and shoulder), rind, bread, garlic, bay leaves, nsalsa, salt, local wine, paprika, pepper, smoked;
By cutting: pasty and soft texture of bread permeated with shredded beef;
Proof: extremely mild flavor due to the absence of the usual presence of cumin and bread.
Sausage meat Barroso-PGI Montalegre
Source: pigs;
Form: horseshoe;
Color: reddish to brown, punctuated by white fat;
Ingredients: beef blade, neck muscles, possibly sirloin and other scraps from cutting, especially its wine, ripe red and white, water, garlic, salt, paprika and spicy, smoked;
By cutting: red meat and fat bright, good link mass;
Proof: what stands out is the flavor aliáceo and some smoke;
Processing area: Montalegre county.
Ham Barroso IGP
Source: pigs;
Form: trimmed with rounded shape without feet;
Ingredients: pork shovel, salt, salted and smoked;
By cutting: red meat, between the red and tan, and pearly white fat;
Proof: the smoke flavor and less tender texture with increasing curing time; tendency to be eaten still a little green and cut into chunks;
Production Area: Municipalities of Boticas, Chaves and Montalegre. It encompasses the area of production of ham Chaves, almost all originating from this region;
Processing area: only municipality Montalegre. Vinhais ham or ham Bísaro of Vinhais IGP
Source: pig crossed with this Bisaro or 50%;
Form: elongated with the end foodpad (chispe);
Ingredients: pork shovel, salt, salted and smoked;
By cutting: various shades of pink to red, with visible fat infiltrated;
Proof: the smoke flavor and texture somewhat fibrous; fat with good flavor;
Processing area: Bragança district.
Borders
Borders Anichada on a spur of the Serra da Estrela, Guarda is the highest of Portuguese cities. No wonder this region of very cold Borders, sentinel naturally fortified to face Spain, has kept alive as the know-how of sausages, smoked with densely forested slopes of these woods.
Morcela from Guarda
Shape: horseshoe with smooth texture;
Color: dark brown;
Ingredients: blood and melted pork fat, bread, onion, garlic, salt, parsley, minced, paprika and chilli crushed, cooked and lightly smoked;
By cutting: not cohesive mass that melts when sliced;
Proof: underscores the cumin flavor and texture soft but firm.
Sausage meat from Guarda
Form: horseshoe;
Color: ox blood;
Ingredients: noble pig meat (except the tenderloin) garlic, salt, paprika and chili crushed,
local wine and / or water; smoked;
By cutting: reddish brown the meat, very cohesive mass and little fat, carved whole lot;
Proof: very slightly smoky flavor and a spicy to taste, texture slightly tough.
Texts of Fatima Moura
Coordination of Joseph Quitério
Shape: horseshoe with smooth texture;
Color: dark brown;
Ingredients: blood and melted pork fat, bread, onion, garlic, salt, parsley, minced, paprika and chilli crushed, cooked and lightly smoked;
By cutting: not cohesive mass that melts when sliced;
Proof: underscores the cumin flavor and texture soft but firm.
Sausage meat from Guarda
Form: horseshoe;
Color: ox blood;
Ingredients: noble pig meat (except the tenderloin) garlic, salt, paprika and chili crushed,
local wine and / or water; smoked;
By cutting: reddish brown the meat, very cohesive mass and little fat, carved whole lot;
Proof: very slightly smoky flavor and a spicy to taste, texture slightly tough.
Texts of Fatima Moura
Coordination of Joseph Quitério
Sabores do Ar e do Fogo
Falar de salsicharia tradicional portuguesa é o mesmo que
evocar o «senhor porco, mealheiro do pobre e seu professor de anatomia», que é
rei desta área de conhecimento – bísaro no Centro e Norte, de raça alentejana
no Sul. Da criação esmerada do suíno resultam em esmagadora maioria as
maravilhas que a tradição de séculos foi apurando nas nossas aldeias,
temperadas pelas agruras da vida (a necessidade de fazer render e de tudo
aproveitar), desenvolvidas com imaginação e perícia e finalmente passadas de
geração em geração, de avós e mães para netas e filhas.
Fazer um levantamento – mesmo que necessariamente
limitado – dos produtos de excelência da salsicharia tradicional lusa (fumados
ou secos ao ar) é um trabalho desmesurado.
Do Minho ao Algarve, passando pelos Açores, são inúmeros
os enchidos e presuntos de grande qualidade alguns deles refinados por centenas
de anos de prática e todos ligados indelevelmente às tradições do nosso povo.
Na escolha dos produtos que originaram estes selos de correio (divididos por
duas séries para melhor abarcar matéria tão vasta) fomos assessorados por José
Quitério, mestre da crítica gastronómica em Portugal, e por Fátima Moura,
escritora e blogger perita nestes temas.
O levantamento fotográfico, todo realizado localmente, é
de Mário Cerdeira.
Introdução do Editor
O Minho
O Minho é todo ele verde e como dizia Torga, «O verde
come o resto do arco-íris… (…) o vinho é verde, o caldo é verde…». E
acrescente-se que em Ponte de Lima até a chouriça de cebola é chamada «de
verde». Em Melgaço, o porco bísaro desfaz-se em sublimes presuntos, também
herdeiros da tradição das zonas montanhosas de Fiães e de Castro Laboreiro, que
fazem jus à sua longeva fama.
Chouriça de cebola de Ponte de Lima
Forma: ferradura;
Cor: muito escura, negra;
Ingredientes: sangue, couracha, cebola picada, vinho
verde tinto, vinagre de vinho branco, salsa picada, colorau doce e picante, sal
e cominhos (opcional); fumada;
Ao corte: massa semi-mole muito ligada pelo sangue com
cor muito escura pontilhada pelo acastanhado da couracha; À prova: sabor
levemente picante e pouco fumado, sentindo-se a textura da couracha.
Presunto de Melgaço
Origem: porco bísaro ou cruzado com este a 50%;
Forma: comprida e alongada, com courato externo e
conservando a extremidade podal;
Ingredientes: pá de porco, sal (azeite e colorau picante,
para proteção); salgado e fumado;
Ao corte: vermelha ou rosada e brilhante, com moderada
gordura branco-amarelada;
À prova: sabor a fumo muito ligeiro e pouco salgado, com
caraterístico travo de acidez; gordura muito saborosa;
Área de transformação: concelho de Melgaço.
Trás-os-Montes
É em Trás-os-Montes que a tradição dos enchidos está mais
viva, não só pelo saber-fazer das gentes, mas também pelo papel muito especial
que o porco tem na economia desta região. Aqui os enchidos saíram do círculo da
sobrevivência e souberam transformarse, através das empresas familiares e da
indústria, em produtos que satisfazem de forma soberba o sentido do gosto.
Alheira de Mirandela
Forma: ferradura;
Cor: castanho-alaranjada;
Ingredientes: carnes de porco, aves, caça, vaca, etc.,
alho, pão, azeite, banha, sal, salsa picada, colorau doce e picante e
malagueta; fumada;
Ao corte: pasta não homogénea mais ou menos acastanhada
ou amarelada, vendo-se as carnes desfiadas;
À prova: sabor predominantemente aliáceo e textura que
alterna entre o macio do pão e a resistência das carnes desfiadas; costuma
apresentar fim de boca levemente picante.
Chouriça de carne ou linguiça de Vinhais
Origem: porco bísaro ou cruzado com este a 50%;
Forma: ferradura;
Cor: vermelho escura, pontuada pelo branco da gordura;
Ingredientes: carne (lombo, lombinho, cachaço,
entremeada, aparas e gorduras), vinho, água, sal, alho, colorau doce e picante
e louro;
Ao corte: axadrezado de vermelho da carne e de branco
brilhante da gordura, boa ligação da massa;
À prova: o que ressalta é o característico sabor fumado e
avinhado dos enchidos desta região;
Área de transformação: não se limita ao concelho de
Vinhais, sendo produzido também em Alfândega da Fé, Bragança, Carrazeda de Ansiães,
Macedo de Cavaleiros, Torre de Moncorvo e Vila Flor.
Salpicão de Vinhais IGP
Origem: porco bísaro ou cruzado com este a 50%;
Forma: reta e cilíndrica (tripa grossa);
Cor: vermelho-acastanhada;
Ingredientes: carne do lombo e lombinho, sal, vinho tinto
ou branco da região, água, alho, colorau, louro e orégãos (opcional); fumado;
Ao corte: cor avermelhada em vários tons, sendo visíveis
as várias peças de carne bem ligadas;
Prova: sabor típico que se poderia definir como «de
montanha», uma vez que predomina o aroma do fumo e da madeira, permeado pelo do
vinho;
Área de transformação: concelhos de Alfândega da Fé,
Bragança, Carrazeda de Ansiães, Macedo de Cavaleiros,n Mirandela, Torre de
Moncorvo, Vila Flor e Vinhais.
Moura de Vila Real ou moira da calda quente
Forma: ferradura;
Cor: muito escura, quase preta;
Ingredientes: sangue, carne de porco (barriga, toucinho,
cabeça e pá), couratos, pão, alho, louro, nsalsa, sal, vinho da região,
colorau, pimenta; fumada;
Ao corte: consistência pastosa e macia do pão permeada
pela textura da carne desfiada;
À prova: sabor extremamente suave, devido à ausência dos
habituais cominhos e da presença do pão.
Chouriça de carne de Barroso -Montalegre IGP
Origem: porcos registados;
Forma: ferradura;
Cor: de avermelhada a castanha, pontuada pelo branco da
gordura;
Ingredientes: carne da pá, músculos do pescoço,
eventualmente do lombo e de outras aparas da desmancha, nomeadamente da suã,
vinho, maduro tinto e branco, água, alho, sal, colorau doce e picante; fumada;
Ao corte: vermelho da carne e branco brilhante da
gordura, boa ligação da massa;
À prova: o que ressalta é o sabor aliáceo e algum fumo;
Área de transformação: concelho de Montalegre.
Presunto de Barroso IGP
Origem: porcos registados;
Forma: aparado com forma arredondada sem chispe;
Ingredientes: pá de porco, sal; salgado e fumado;
Ao corte: cor vermelha da carne, entre o avermelhado e o
acastanhado, e branco nacarado da gordura;
À prova: sabor a fumo e textura menos tenra à medida que
aumenta o tempo de cura; tendência para ser consumido ainda um pouco verde e
cortado em nacos;
Área de produção: concelhos de Boticas, Chaves e
Montalegre. Engloba a zona de produção do presunto de Chaves, quase todo
originário desta região;
Área de transformação: apenas concelho de Montalegre.
Presunto de Vinhais ou Presunto Bísaro de Vinhais IGP
Origem: porco bísaro ou cruzado com este a 50%;
Forma: alongada com a extremidade podal (chispe);
Ingredientes: pá de porco, sal; salgado e fumado;
Ao corte: vários tons de rosa a vermelho, sendo visível a
gordura infiltrada;
Prova: sabor a fumo e textura pouco fibrosa; gordura com
agradável sabor;
Área de transformação: distrito de Bragança.
Beiras
Beiras Anichada num contraforte da serra da Estrela, a
Guarda é a mais alta das cidades portuguesas. Não admira que nesta região muito
fria das Beiras, sentinela naturalmente fortificada face à Espanha, se tenha
conservado tão vivo o saber-fazer dos enchidos, fumados com as madeiras destas
encostas densamente florestadas.
Morcela da Guarda
Forma: ferradura com textura lisa;
Cor: castanha escura;
Ingredientes: sangue e gorduras derretidas de porco, pão,
cebola, alho, sal, salsa, picada, colorau e malagueta moída; cozida e levemente
fumada;
Ao corte: massa coesa que não se desmancha quando cortada
em rodelas;
À prova: ressalta o sabor a cominhos e a textura macia
mas firme.
Chouriço de carne da Guarda
Forma: ferradura;
Cor: sangue de boi;
Ingredientes: carnes nobres do porco (à exceção do lombo)
alho, sal, colorau doce e malagueta moída,
vinho da região e/ou água; fumado;
Ao corte: castanho avermelhado da carne, massa muito
coesa e com pouca gordura, talhadas muito inteiras;
À prova: sabor muito levemente fumado e com um fim de
gosto picante, textura ligeiramente dura.
Textos de Fátima Moura
Coordenação de José Quitério
Technical Details
Date of Issue: 25 September 2012
Values: stamps of 2x 0,32€, 2x 0,47€, 0,57€, 2x
0,68€ and 0,80€
Designer: AF Atelier
Photos: Mário Cerdeira
Credits: Extract in text Miguel Torga, Portugal, Lisboa
Publications D. Quixote, 7th ed. 2007
Brochure cover: Solar de Calheiros, Ponte de Lima
Ackowledgements: Fátima Moura, José Quitério,
Herdeira de Miguel Torga,
Sociedade Portuguesa de Autores
Printer: INCM
Process: Offset
Size:
Stamps: 40 x 30,6 mm
Souvenir sheet: 125 x 95 mm
Perforation: Cross of Christ 13 x 13
Paper: FSC 110 g/m2
Watermark:
Sheet: with 50 stamps
Souvenir sheet: two
souvenir sheets with three stamps (2,40€)
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