📝 About This Recipe
Hailing from the rugged mountains of Bragança, Butelo is a marvel of Portuguese charcuterie that defies convention by featuring pork bones and cartilage alongside tender meat. This rustic delicacy is seasoned with the soul of the Trás-os-Montes region—garlic, wine, and local paprika—then slowly cold-smoked over oak wood. When cooked, the marrow and collagen melt into a rich, gelatinous treasure that offers a unique texture and a deep, smoky flavor profile unlike any other sausage in the world.
🥗 Ingredients
The Meat and Bone Base
- 2 kg Pork ribs and vertebrae (chopped into small 2-3cm pieces with bone intact)
- 500 g Pork shoulder or loin scraps (diced into small cubes)
- 300 g Pork tail and ear (cleaned and finely chopped for texture)
The Vinha d'Alhos (Marinade)
- 500 ml Dry red wine (preferably a bold Trás-os-Montes or Douro red)
- 10-12 pieces Garlic cloves (crushed into a paste)
- 3 tablespoons Sweet paprika (Colorau) (high quality, smoked)
- 1 tablespoon Spicy paprika or Piri-Piri (adjust to heat preference)
- 40 g Coarse sea salt (roughly 2% of total meat weight)
- 4 pieces Dried bay leaves (crushed)
Casing and Smoking
- 1 large Pork stomach (Bucho) or Bladder (thoroughly cleaned and soaked in lemon water)
- 1 roll Cotton butcher's twine (for securing the casing)
- 3-4 logs Oak or Chestnut wood (for the smoking process)
Traditional Cooking Accompaniments
- 500 g Casedos (Dried bean pods) (soaked overnight; also known as Casulas)
- 4-6 pieces Large potatoes (peeled and halved)
👨🍳 Instructions
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1
Prepare the meat by ensuring the ribs and vertebrae are chopped into small, uniform pieces (about 2-3 cm). The edges of the bones should be slightly jagged to allow the marrow to infuse the meat during curing.
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2
In a large non-reactive tub, combine the pork pieces, diced shoulder, and chopped ears/tail. Rub the meat thoroughly with the crushed garlic and coarse salt.
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3
Add the sweet and spicy paprika, crushed bay leaves, and pour over the red wine. Mix by hand for at least 10 minutes to ensure every piece of bone and meat is coated. Cover and refrigerate for 48 to 72 hours, stirring twice a day.
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4
Prepare the casing (stomach or bladder) by rinsing it multiple times in cold water and vinegar. It must be flexible and completely clean.
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5
Stuff the marinated meat and bone mixture into the casing. Pack it tightly to remove air pockets, but be careful not to puncture the casing with sharp bone edges.
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6
Secure the opening tightly with cotton butcher's twine, creating a sturdy knot. The resulting shape should be a large, heavy ball.
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7
Hang the Butelo in a smokehouse. Use oak or chestnut wood to create a low-temperature, consistent smoke. Smoke the sausage for 10-15 days until the exterior is a deep chestnut brown and firm to the touch.
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8
To cook for serving: Place the smoked Butelo in a large pot of cold water. Bring to a gentle simmer—do not boil aggressively or the casing may burst.
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9
After 1.5 hours of simmering, add the soaked 'casulas' (dried bean pods) to the pot. These will absorb the smoky fat released by the Butelo.
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10
Thirty minutes before finishing, add the halved potatoes to the pot. Continue simmering until the meat inside the Butelo is tender and pulling away from the bone (total cook time approx. 3 hours).
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11
Carefully remove the Butelo from the pot. Slice the casing open and serve the meat and bones in a large heap in the center of a platter.
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12
Surround the meat with the cooked casulas and potatoes, drizzling everything with a bit of high-quality Portuguese olive oil.
💡 Chef's Tips
If you don't have a smokehouse, you can buy a pre-smoked Butelo from a Portuguese specialty grocer and skip to the cooking steps. Never boil the Butelo rapidly; a gentle 'smile' on the water surface prevents the casing from splitting. The 'Casulas' (dried bean pods) are essential for authenticity; if unavailable, use high-quality runner beans or kale. Don't discard the bones while eating! The joy of Butelo is 'roer os ossos' (gnawing the bones) to get the flavor-packed marrow and cartilage.
🍽️ Serving Suggestions
Serve with a full-bodied red wine from the Douro or Trás-os-Montes region to cut through the richness. Accompany with a side of sautéed 'Grelos' (turnip tops) for a bitter contrast to the smoky pork. Provide a large bowl for discarded bones, as this is a hands-on, rustic dining experience. Finish the meal with a sharp local goat cheese like Queijo de Cabra Transmontano.