This smoked pork sausage is produced in the region surrounding the town of Portalegre in eastern Portugal. The pork used for these sausages must be taken from the Alentejo breed of pigs, and it is mixed with wheat flour, salt, crushed garlic cloves, pepper, and sweet paprika.

The mixture is stuffed into sausage casings and smoked over an oak fire. The sausage is yellowish-brown in color with a shiny skin, the interior is dark yellow to brown and coarse in texture, while the flavor is delicate and slightly piquant. Farinheira is a key ingredient in traditional dishes such as cozido and various bean stews.

Traditionally produced in the Portuguese district of Bragança, butelo de vinhais is a smoked sausage made with pork meat and pork loin from Bísaro pigs. The meat is seasoned and flavored with garlic, paprika, bay leaves, and salt, and it's also infused with regional red or white wine. Vinhais sausage has a pronounced smokey aroma and a well-rounded flavor.

It is used in many traditional dishes, the most famous being butelo de vinhais com cascas – slices of butelo sausage served with a side of beans and potatoes.

Estremoz e Borba blood sausage is made exclusively with pork taken from the Alentejo breed of pigs. Pork meat and fat are finely cubed, mixed with spices, pig blood, and local wine before being stuffed into animal intestines and smoked slowly for a few days over an oak fire, resulting in a long-lasting sausage similar to chorizo.

As pigs in the region were traditionally slaughtered and butchered before Christmas, the smoking process for this sausage ensured that the meat was able to last throughout the year. The unique flavor and consistency of Estremoz and Borba sausages result from the sausage-making skills and traditions of the local people, which have been handed down through the generations for centuries. 

This chorizo, produced in the Melgaço region in the northeast of Portugal, is a cold-smoked pork sausage made with the addition of pig's blood. The pork used in this sausage must always come from the Bísaro breed of pigs or their crossbreeds.

The meat is cut into small chunks and combined or flavored with pig's blood, red wine, onions, salt, garlic, bay leaves, caraway seeds, rye flour, and paprika. It's then stuffed into casings and cold-smoked over an oak, juniper, or birch fire. The final product is a sausage with a smooth, moist, nearly black exterior and a juicy, tender texture. 

The Estremoz e Borba region in the eastern district of Évora has a unique tradition of smoking and drying meat that has developed across the centuries, and the dried meat products were long the principal source of protein for the local population.

Estremoz e Borba pork loin sausage is a cured sausage made using the whole pork loin of Alentejo pigs. The pork loin is seasoned with salt, whole garlic cloves, and paprika paste, and it's left to dry for two days. The semi-dried pork loin is then split in half and a layer of fat is sandwiched between the two halves before it is rolled and stuffed into the casing.