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Meat from Portugal
Pork and chicken are simmered, shredded by hand and mixed 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 chilled and cooked before eating.
| Pork (the whole carcass except the entrails)10–15 % | From Bísaro pigs or crosses with at least 50 % Bísaro blood[alheira-sd] |
| Chicken (any part except offal)45–50 % | Duck, partridge, rabbit, hare or pheasant may also go in[alheira-sd] |
| Regional wheat bread, sliced and stored for a minimum time before use, usually 48 hours15–25 % | Round loaf of about 1.5 kg of type 55 flour, baked long with little or no yeast[alheira-sd] |
| Trás-os-Montes PDO olive oil, or olive oil like it4–8 % | [alheira-sd] |
| Lard, salt, dried garlic cloves and sweet or hot paprika or chilli | [alheira-sd] |
| Salted natural beef casing, tied at both ends with cotton thread | [alheira-sd] |
| Starter | spontaneous |
Total time across the recorded steps: 2 days – 8 days
What changes: Seasoned pork and chicken simmer in water, then the meat is shredded by hand
The seasoned meat is simmered in water to make the stock, and the cooked meat is shredded by hand. Output: shredded 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
Pork and chicken are simmered, shredded by hand and mixed 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 chilled and cooked before eating. Made in 5 steps over 2 days – 8 days. The longest step, smoke over a low fire, takes 2–8 days (European Commission 2015). Enterococcus faecium and Leuconostoc mesenteroides do most of the fermenting.
| Main step | 2–8 daysReported[alheira-sd][fernandes2024] | Smoke over a low fire |
|---|---|---|
| Acidity | pH 3.9–4.7Measured[fernandes2024] | Smoke over a low fire |
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
The Mirandela single document cites local press back to at least 1957 that calls alheira a local cottage-industry speciality. An article in Notícias de Mirandela of 29 May 1960, citing the periodical O Campo, complained of imitations made in other areas and called for a register of local designations. The application to protect the name as a PGI (EU No PT-PGI-0005-0864) was published in the Official Journal on 9 October 2015.
