Alheira is a traditional smoked sausage made from various meats (pork and poultry, and may also include game, beef, salpicón or ham) cooked and seasoned (salt, garlic and sweet and/or hot paprika), olive oil from Trás-os-Montes and regional wheat bread. It is horseshoe-shaped, cylindrical and orange in colour. It varies in length (from 20 to 25 cm), in diameter from 2 to 3 cm and in weight from 150 to 200 g; the casing is made from dried beef or pork. The meat must make up at least 60% and the bread a maximum of 25% of the total raw materials. The flavour is characteristic and the garlic seasoning stands out, which is why it is called alheira. It is smoked over an open fire with olive wood or curb for less than eight days. It is served with potatoes and vegetables, drizzled with DOP Transmontano olive oil.

Restoration in Mirandela