Lombo Enguitado de Portalegre (Portalegre smoked loin sausage)

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Lombo Enguitado de Portalegre

IGP Lombo Enguitado de Portalegre is a Portuguese smoked sausage made of fresh loin of pork of the Alentejo breed, free of superficial fat, containing added salt, ground dried ungerminated garlic, red pepper and sometimes white wine of the Portalegre region. The casings used are "peles das banhas" (serous (pleural or peritoneal) membranes) of swine. Straight and cylindrical in shape, the sausage is encased in a double cotton net, narrowing at the ends with ties or a twist, and not more than 50 cm in length. Of pink, shiny appearance, semi-rigid consistency, casing without breaks adhering closely to meat. Diameter: 6 to 8 cm. When sliced obliquely, it is presented as a single piece, of a reddish colour, permeated with interstitial fat. The flavour is pleasant, mild or subtle, low in salt, with at times a slightly piquant aftertaste. Pleasant, distinctive odour. Texture relatively non-fibrous and fairly smooth. Fat shiny, whitish-pink colour, fragrant smell and pleasant taste. Texture varies with the rations and the percentage of acorns fed to Alentejo pigs.

Geographical area : Given the organoleptic characteristics of the product, the soil and climatic conditions required and the local, fair and consistent methods used, the geographical area of manufacture is naturally confined to the municipalities of Alter do Chão, Arronches, Avis, Campo Maior, Castelo de Vide, Crato, Elvas, Fronteira, Gavião, Marvão, Monforte, Nisa, Ponte de Sor, Portalegre and Sousel, in the District of Portalegre.

Proof of origin : Lombo Enguitado de Portalegre can only be produced on authorized premises located in the abovementioned geographical area of manufacture given the climatic conditions and know-how required. The raw material comes from swine of the Alentejo breed, reared outdoors under extensive or semi-extensive conditions in an agroforestry system (grazing and acorns) in the oak forests of the Alentejo region. A system of controls exists to monitor the whole production process. As proof of the renown enjoyed by the sausage products produced in the geographical area referred to by the name Portalegre, suffice it to quote the fact that back in 1750 a parish document referred to the products.

Method of production : The fresh loin is cut from carcases of Alentejo pigs reared under the conditions described above before undergoing a traditional cutting process ("aparagem", which involves separating the loin), seasoning, filling, netting and smoking, which gives the sausages the presentation, colour, flavour and aroma characteristic of Lombo Enguitado de Portalegre. Processing takes place in a natural environment in accordance with local, fair and consistent practice.

Link : The region of Portalegre is characterised by its particular micro-climate, creating special conditions for the production of sausage products (cold, dry winters). Given the readily available supply of Alentejo pork, based on the special features of the diet of these animals, the people of Portalegre have developed special ways of preserving the meat so as to enhance its particular flavour with a simple form of spicing using regional products or by smoking using wood from the region. The Lombo Enguitado de Portalegre has its own characteristics of presentation, taste and aroma which link it unmistakably to the region of Portalegre.

Gastronomy : IGP Lombo Enguitado de Portalegre must be stored at a temperature of between 5°C and 15°C. Lombo is ready to eat either with bread as a snack, as a starter or as an aperitif.

Reference: The European Commission