Description
The Painho de Portalegre PGI is a sausage made from the meat and fat of the Alentejana PDO breed of pig. The principal cuts of pork used are the leg, shoulder and loin to which garlic, paprika, salt and the local wine are added.
Production Area
Painho de Portalegre PGI is made in the Portalegre district.
Production Method
The meat and fat are cut into 2 cm pieces, mixed with the rest of the ingredients and left to marinate for two or three days. The resulting mixture is stuffed into pork intestine casings which have been previously treated with water and vinegar. Lastly the sausages are smoked for between 10 and 30 days.
Appearance and Flavour
Painho de Portalegre PGI is cylindrical in shape with a diameter of between 25 mm and 40 mm and is at most 30 cm long. Externally it is dark red in colour and has a semi rigid consistency. The flavour is typically very lightly salted and delicately spiced. It has a smoky aroma.
History
Portalegre is near the Serra de S. Mamede, a geographical area with a particular microclimate which is perfect for animal breeding. In fact agriculture and animal breeding make up the principal economy of the area. The delicious sausages of Portalegre such as the Painho de Portalegre PGI which were, in the past, the principal source of nourishment for the local population, today have become specialities and are served in the best restaurants throughout the country.
Gastronomy
Painho de Portalegre PGI must be stored at a temperature of between 5°C and 15°C. It can also be conserved in extra virgin olive oil such as for example Azeite do Norte Alentejano PDO. The sausage can be eaten as it is or used as a main ingredient in many of the local traditional dishes.
Marketing
This sausage is sold as Painho de Portalegre PGI. It is sold whole or in prepacked slices in vacuum packaging.
Distinctive Features
The great qualities of Painho de Portalegre PGI come not only from the Alentejana PDO pig which is bred in the Alentejo region, but also from the use of local traditional seasonings together with the traditional method of smoking them.
