{"id":5763,"date":"2021-03-08T00:42:47","date_gmt":"2021-03-08T00:42:47","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/butelo-de-vinhais\/"},"modified":"2023-02-27T13:13:14","modified_gmt":"2023-02-27T13:13:14","slug":"butelo-de-vinhais","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/","title":{"rendered":"Butelo de Vinhais"},"content":{"rendered":"\n
\n \t\n\t
\n\t \t\t
\n\t\t\t
\n\t \t \t
\n\t\t \n
\n
\n

Tr\u00e1s-os-Montes is famous for its sausages and smoked meat, and this week\u2018s product is one of its most dazzling stars.<\/p>\n

Butelo de Vinhais (PGI) – also known as Bucho de Vinhais or Chouri\u00e7o de Ossos de Vinhais – is known for its unique flavour that comes from four fundamental factors: the pigs\u2018 feed, the production method used, slow smoking that allows for sealing its aromas and the cure in a fresh, dry environment. How is this sausage made? It\u2018s simple (or not): \u201cbone-in meat and cartilage (from the pig\u2018s vertebrae and ribs) are cut into small pieces and placed in a container to be seasoned. This mixture – known as \u201cadoba\u201c – rests for one to three days. After the last adjustments to the seasoning comes the filling, in a large intestine, stomach, or bladder, previously sewn or tied with cotton thread at one end, the other being tied after the \u201cmeats\u201c are well compacted inside. Next comes the smoking over low heat, with oak or chestnut wood, for at least 15 days, followed by a curing period, in a cool place\u201c.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

\n\t \t\t
\n\t\t\t
\n\t \t \t
\n\t\t \n
\n

\n \n\t\t\t\t\tRelated with this product\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h3>\n<\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
\n\t \t\t
\n\t\t\t
\n\t \t \t
\n\t\t \n
\n
\n\t
\n\t \n\t\t\t<\/a>\n\t \t\t\t
\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"justa-nobre\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
\n\t\t
\n\n\t\t\t\n\t\t\t

Justa Nobre<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
\n\t \t \t
\n\t\t \n
\n
\n\t
\n\t \n\t\t\t<\/a>\n\t \t\t\t
\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"1gUkPBEw\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
\n\t\t
\n\n\t\t\t\n\t\t\t

Butelo with cascas<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
\n\t \t \t
\n\t\t \n
\n
\n\t
\n\t \n\t\t\t<\/a>\n\t \t\t\t
\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"regiao-porto\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
\n\t\t
\n\n\t\t\t\n\t\t\t

Oporto and North<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Tr\u00e1s-os-Montes is famous for its sausages and smoked meat, and this week\u2018s product is one of its most dazzling stars. <\/p>\n

Butelo de Vinhais (PGI) – also known as Bucho de Vinhais or Chouri\u00e7o de Ossos de Vinhais – is known for its unique flavour that comes from four fundamental factors: the pigs\u2018 feed, the production method used, slow smoking that allows for sealing its aromas and the cure in a fresh, dry environment. How is this sausage made? It\u2018s simple (or not): \u201cbone-in meat and cartilage (from the pig\u2018s vertebrae and ribs) are cut into small pieces and placed in a container to be seasoned. This mixture – known as \u201cadoba\u201c – rests for one to three days. After the last adjustments to the seasoning comes the filling, in a large intestine, stomach, or bladder, previously sewn or tied with cotton thread at one end, the other being tied after the \u201cmeats\u201c are well compacted inside. Next comes the smoking over low heat, with oak or chestnut wood, for at least 15 days, followed by a curing period, in a cool place\u201c.<\/p>\n","protected":false},"author":3,"featured_media":7297,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[544,540,306,495],"tags":[],"acf":[],"yoast_head":"\nButelo de Vinhais - The Art of Tasting Portugal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Butelo de Vinhais - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Tr\u00e1s-os-Montes is famous for its sausages and smoked meat, and this week\u2018s product is one of its most dazzling stars. Butelo de Vinhais (PGI) - also known as Bucho de Vinhais or Chouri\u00e7o de Ossos de Vinhais - is known for its unique flavour that comes from four fundamental factors: the pigs\u2018 feed, the production method used, slow smoking that allows for sealing its aromas and the cure in a fresh, dry environment. How is this sausage made? It\u2018s simple (or not): \u201cbone-in meat and cartilage (from the pig\u2018s vertebrae and ribs) are cut into small pieces and placed in a container to be seasoned. This mixture - known as \u201cadoba\u201c - rests for one to three days. After the last adjustments to the seasoning comes the filling, in a large intestine, stomach, or bladder, previously sewn or tied with cotton thread at one end, the other being tied after the \u201cmeats\u201c are well compacted inside. Next comes the smoking over low heat, with oak or chestnut wood, for at least 15 days, followed by a curing period, in a cool place\u201c.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/\" \/>\n<meta property=\"og:site_name\" content=\"The Art of Tasting Portugal\" \/>\n<meta property=\"article:published_time\" content=\"2021-03-08T00:42:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-27T13:13:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/butelo-vinhais.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1919\" \/>\n\t<meta property=\"og:image:height\" content=\"740\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"artoftasting\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\",\"url\":\"https:\/\/theartoftastingportugal.com\/\",\"name\":\"The Art of Tasting Portugal\",\"description\":\"The Art of Tasting Portugal\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theartoftastingportugal.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/#primaryimage\",\"url\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/butelo-vinhais.jpg\",\"contentUrl\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/butelo-vinhais.jpg\",\"width\":1919,\"height\":740},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/#webpage\",\"url\":\"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/\",\"name\":\"Butelo de Vinhais - The Art of Tasting Portugal\",\"isPartOf\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/#primaryimage\"},\"datePublished\":\"2021-03-08T00:42:47+00:00\",\"dateModified\":\"2023-02-27T13:13:14+00:00\",\"author\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4\"},\"breadcrumb\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"In\u00edcio\",\"item\":\"https:\/\/theartoftastingportugal.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Butelo de Vinhais\"}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4\",\"name\":\"artoftasting\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g\",\"caption\":\"artoftasting\"},\"url\":\"https:\/\/theartoftastingportugal.com\/en\/author\/artoftasting\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Butelo de Vinhais - The Art of Tasting Portugal","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/","og_locale":"en_US","og_type":"article","og_title":"Butelo de Vinhais - The Art of Tasting Portugal","og_description":"Tr\u00e1s-os-Montes is famous for its sausages and smoked meat, and this week\u2018s product is one of its most dazzling stars. Butelo de Vinhais (PGI) - also known as Bucho de Vinhais or Chouri\u00e7o de Ossos de Vinhais - is known for its unique flavour that comes from four fundamental factors: the pigs\u2018 feed, the production method used, slow smoking that allows for sealing its aromas and the cure in a fresh, dry environment. How is this sausage made? It\u2018s simple (or not): \u201cbone-in meat and cartilage (from the pig\u2018s vertebrae and ribs) are cut into small pieces and placed in a container to be seasoned. This mixture - known as \u201cadoba\u201c - rests for one to three days. After the last adjustments to the seasoning comes the filling, in a large intestine, stomach, or bladder, previously sewn or tied with cotton thread at one end, the other being tied after the \u201cmeats\u201c are well compacted inside. Next comes the smoking over low heat, with oak or chestnut wood, for at least 15 days, followed by a curing period, in a cool place\u201c.","og_url":"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/","og_site_name":"The Art of Tasting Portugal","article_published_time":"2021-03-08T00:42:47+00:00","article_modified_time":"2023-02-27T13:13:14+00:00","og_image":[{"width":1919,"height":740,"url":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/butelo-vinhais.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Written by":"artoftasting"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebSite","@id":"https:\/\/theartoftastingportugal.com\/#website","url":"https:\/\/theartoftastingportugal.com\/","name":"The Art of Tasting Portugal","description":"The Art of Tasting Portugal","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/theartoftastingportugal.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/#primaryimage","url":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/butelo-vinhais.jpg","contentUrl":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/butelo-vinhais.jpg","width":1919,"height":740},{"@type":"WebPage","@id":"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/#webpage","url":"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/","name":"Butelo de Vinhais - The Art of Tasting Portugal","isPartOf":{"@id":"https:\/\/theartoftastingportugal.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/#primaryimage"},"datePublished":"2021-03-08T00:42:47+00:00","dateModified":"2023-02-27T13:13:14+00:00","author":{"@id":"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4"},"breadcrumb":{"@id":"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/theartoftastingportugal.com\/en\/products\/butelo-de-vinhais\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"In\u00edcio","item":"https:\/\/theartoftastingportugal.com\/en\/"},{"@type":"ListItem","position":2,"name":"Butelo de Vinhais"}]},{"@type":"Person","@id":"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4","name":"artoftasting","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g","caption":"artoftasting"},"url":"https:\/\/theartoftastingportugal.com\/en\/author\/artoftasting\/"}]}},"builder_content":"<p>Tr\u00e1s-os-Montes is famous for its sausages and smoked meat, and this week\u2018s product is one of its most dazzling stars.<\/p> <p>Butelo de Vinhais (PGI) - also known as Bucho de Vinhais or Chouri\u00e7o de Ossos de Vinhais - is known for its unique flavour that comes from four fundamental factors: the pigs\u2018 feed, the production method used, slow smoking that allows for sealing its aromas and the cure in a fresh, dry environment. How is this sausage made? It\u2018s simple (or not): \u201cbone-in meat and cartilage (from the pig\u2018s vertebrae and ribs) are cut into small pieces and placed in a container to be seasoned. This mixture - known as \u201cadoba\u201c - rests for one to three days. After the last adjustments to the seasoning comes the filling, in a large intestine, stomach, or bladder, previously sewn or tied with cotton thread at one end, the other being tied after the \u201cmeats\u201c are well compacted inside. Next comes the smoking over low heat, with oak or chestnut wood, for at least 15 days, followed by a curing period, in a cool place\u201c.<\/p>\n<h3>Related with this product<br\/><\/h3>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/5763"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=5763"}],"version-history":[{"count":2,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/5763\/revisions"}],"predecessor-version":[{"id":14580,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/5763\/revisions\/14580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/7297"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=5763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=5763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=5763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}