View source for Lombo Branco de Portalegre (Portalegre white loin sausage)

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|title=Lombo Branco de Portalegre (Portalegre white loin sausage)
|titlemode=replace
|keywords=#fat #sausage #snack #whitewine #starter #garlic #portuguese #aperitif #pork #bread #dried 
|hashtagrev=12032020
|description=Lombo Branco de Portalegre is a Portuguese air-cured sausage made of fresh loin of pork of the Alentejo breed
}}
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[[Image:Lombo Branco de Portalegre.jpg|300px|thumb|right|Lombo Branco de Portalegre]]
'''[[Template:Indicação Geográfica Protegida|IGP]] Lombo Branco de Portalegre''' is a [[Portuguese]] air-cured sausage made of fresh loin of [[pork]] of the
Alentejo breed, free of superficial [[fat]], containing added [[salt]] and possibly [[dried]]
ungerminated [[garlic]] and [[white wine]] of the Portalegre region. The casings used
may be "peles das banhas" (serous (pleural or peritoneal) membranes), large
intestine or blind gut of swine. Straight and cylindrical in shape, the [[sausage]] is
encased in a cotton net, narrowing at the ends with double ties or a double twist,
and is between 15 and 50 cm in length. Of pinkish, shiny appearance, semi-rigid
consistency, casing without breaks adhering closely to meat. Diameter: 4 to 8 cm.
When sliced, it is presented as a single piece, of pink/whitish colour, permeated
with interstitial [[fat]] with a thin layer of [[fat]] between the [[meat]] and the casing. 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 for drying and local, fair and consistent
practice, 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 Branco 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 exclusively 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 special conditions described above before undergoing a
traditional cutting process ("aparagem", which involves separating the loin),
seasoning, filling and maturing, which gives the sausages the presentation, colour,
flavour and aroma characteristic of Lombo Branco de Portalegre.
Processing takes place in a natural environment in accordance with local, fair and
consistent practice, including in particular maturing in the open air.

'''Link''': The region of Portalegre enjoys a particular micro-climate, creating
special conditions for the production of [[sausage]] products (cold, dry winters).
Given the readily available supply of Alentejo pigmeat, 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 and by the air-curing method.
Lombo Branco de Portalegre has distinctive characteristics of presentation, taste
and aroma which link it unmistakably to the region of Portalegre and enjoys a
deserved reputation among traditional consumers. 

'''Gastronomy''': [[Template:Indicação Geográfica Protegida|IGP]] Lombo Branco de Portalegre must be stored at a temperature of between 5°C and 15°C. It is ready to eat and can be eaten with [[bread]] as a [[snack]], as a [[starter]] or as an [[aperitif]].

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=405 The European Commission] ''' 

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[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

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