Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products

► Incidence of PAHs in Portuguese traditional meat and blood products. ► Light compounds represented over 99% of the total contamination level observed, irrespective of the product type considered. ► Carcinogenic PAHs represented 0.1% to 1.0% of the total compounds. ► Benzo[a]pyrene never exceed the limit of 5.0 μg kg−1 established by European Commission for meat products. ► Products with higher fat content and submitted to longer smoking periods had higher total PAHs contents.