JuliaBalbilla at 14:58, 10 February 2017

2017-02-10T14:58:15Z

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{{#seo:
|title=Painho de Portalegre (Portalegre smoked sausage)
|titlemode=replace
|keywords=#sausage #fat #smoked #smoking #dried #portuguese #sweetpepper #garlic #pork #oliveoil #meats
|hashtagrev=12032020
|description=IGP Painho de Portalegre is a Portuguese smoked sausage which consists of salted meat (fresh fat from Alentejano pigs, in pieces exceeding 2 cm with..
}}


[[Image:Painho de Portalegre.png|300px|thumb|right|Painho de Portalegre]]
'''[[Template:Indicação Geográfica Protegida|IGP]] Painho de Portalegre''' is a [[Portuguese]] [[smoked]] [[sausage]] which consists of salted [[meat]] (fresh [[fat]] from Alentejano pigs, in
pieces exceeding 2 cm with crushed ungerminated [[dried]] [[garlic]], [[sweet pepper]] and
[[pepper]] paste. The casing is of dried natural pig's intestine. The [[sausage]] is
cylindrical, tied with cotton thread at both ends and measures up to 30 cm. It is
reddish-black, shiny and semi-hard; the case is unbroken and adheres closely to
the content. It is between 25 and 40 mm in diameter. Cut, the [[sausage]] reveals a
perfectly adhering, slightly marbled content. It is has a pleasant, smooth or
delicate taste, slightly salty and sometimes slightly spicy. It has a pleasant, unique,
slightly smoky aroma. The [[fat]] is shiny and pearly white, of pleasant smell and
taste. The consistency varies depending on the feed and percentage of acorns
eaten by the Alentejano pigs.

'''Geographical area''': The taste of the product, the soil and climate required for its production and the
local, correct and consistent methods used mean that the geographical area of
production is restricted to the municipalities of Alter do Chão, Arronches, Avis,
Campo Maior, Castelo do Vide, Crato, Elvas, Fronteira, Gavião, Marvão,
Monforte, Nisa, Ponte de Sor, Portalegre and Sousel in the district of Portalegre.

'''Proof of origin''': The Painho de Portalegre may be produced only on authorized premises situated
in the geographical area outlined. The raw material comes from Alentejano pigs
reared extensively or semi-extensively in the open air under hill conditions (feed
based on grass and acorns) in the Alentejo. An inspection system ensures that the
whole production process can be traced. The fame of the cooked [[meat]] products
produced in the Portalegre area is attested by a reference in a parish record of
1750.

'''Method of production''': The leg, shoulder, loin and top loin [[meat]] and hard [[fat]] obtained from the slaughter
of Alentejano pigs reared as described above are cut in the traditional way
("miga"), seasoned (using [[pepper]] paste), stuffed and [[smoked]], so acquiring the
appearance, colour, taste and aroma characteristic of the Painho de Portalegre.
Processing is carried out in a natural environment in accordance with local,
correct and consistent practice and local wood is used for [[smoking]].

'''Link''': The region of Portalege has its own micro-climate providing special conditions for
the production of cooked [[meats]] (cold dry winters). Because of the constant supply
of Alentejano [[pork]] resulting from the particular conditions under which these
animals are raised, local inhabitants developed special techniques for preserving
it and developing its particular taste either by using very simple flavourings based
on regional products or by [[smoking]] with local wood. This gives the Painho de
Portalegre its special appearance, taste and aroma and its unmistakable links with
the area.

'''Gastronomy''': [[Template:Indicação Geográfica Protegida|IGP]] Painho de Portalegre 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 Azeites do Norte Alentejano (North Alentejo olive oil) [[Template:Denominação de Origem Protegida|DOP]] . The [[sausage]] can be eaten as it is or used as a main ingredient in many of the local traditional dishes.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=756 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/sausage|#sausage]] [[Special:Search/fat|#fat]] [[Special:Search/smoked|#smoked]] [[Special:Search/smoking|#smoking]] [[Special:Search/dried|#dried]] [[Special:Search/portuguese|#portuguese]] [[Special:Search/sweetpepper|#sweetpepper]] [[Special:Search/garlic|#garlic]] [[Special:Search/pork|#pork]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/meats|#meats]]
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Painho de Portalegre (Portalegre smoked sausage) - Revision history

JuliaBalbilla at 14:58, 10 February 2017