The Alentejo Black Pork owns a unique genetics in the entire world. Created in total freedom with an all-natural, rich in oleic acid food-based acorn, results the excellence of this meat.
The certification of Protected Designation of Origin (PDO-DOP) and Protected Geographic Indication (PGI-IGP), on the Black Pork gave it the dignity it deserves, because this breed exists only in the southwest of Portugal. Since then this product won top gastronomic prizes and compliments in several countries where meat experts appreciate the tender, juicy quality of the Black Pork.
Among all cured Portuguese hams and sausages (enchidos), Presunto (ham) is the “king”, not cheap but a worthwhile flavoured tasting experience, while Chouriço (traditional, blood, wine and spicy) is the most popular, in between and not less tastier we have the great Paiola, Painho, the less fat Paio do Lombo, Linguiça (thinner than chouriço) and the strong flavoured Farinheira.
Iberico Bellota "Paio" (acorned) - With a strong and persistent aroma, "Paio" reveals the traditional spices that are added to the meat. With a consistent but tender and juicy texture, it has an orange marbled appearance, with dark red meat pieces closely connected to the pinkish and orange white fat.