Sausages in Alentejo

Beja paio sausage is a smoked meat product made from pork of the Alentejo breed of pigs. Roughly 70-90% of the sausage consists of lean meat, while the remaining 10-30% is fat. The pork meat and fat are diced and mixed with water... READ MORE

This sausage is made with fatty cuts of pork taken from the Alentejo breed of pigs with the addition of wheat flour, garlic, paprika, salt, and water. The animals are fattened and fed mostly on acorns, which imparts a distinctive flavor t... READ MORE

This smoked sausage is similar to chorizo, but longer. It is made with the meat and fat from the Alentejo breed of pigs, along with flavorings and seasonings such as paprika, pepper, salt, garlic, and wine. The mixture is marinat... READ MORE

According to EU directives, Portalegre blood sausage can only be produced from the fat and blood of Alentejo pigs in the Portuguese district of Portalegre. The first written records of this smoked black pudding date to the mid-18th centur... READ MORE

The Estremoz e Borba region in the eastern district of Évora has a unique tradition of smoking and drying meat that has developed across the centuries, and the dried meat products were long the principal source of protein for the local popu... READ MORE

This chorizo sausage is made with pork taken from Alentejo breed pigs raised in the municipalities of Borba, Estremoz, Vila Viçosa, and Alandroal in Portugal's Portalegre district. The pigs feed mainly on acorns, which provide a un... READ MORE

This smoked chorizo sausage is made with meat taken from the Alentejana breed of pigs. The meat is cut into pieces and mixed with water and various seasonings before being manually stuffed into sausage casings and left to smoke slowly ove... READ MORE

Estremoz e Borba blood sausage is made exclusively with pork taken from the Alentejo breed of pigs. Pork meat and fat are finely cubed, mixed with spices, pig blood, and local wine before being stuffed into animal intestines and ... READ MORE

This smoked chorizo sausage is made from the meat of the Alentejo pig, which is raised throughout the district of Portalegre in Portugal. All of the meat used in this type of sausage must be taken from Alentejo pigs in order to b... READ MORE

According to EU regulations, this blood sausage can only be produced from the fat and blood of Alentejo pigs. It hails from the Portuguese district of Portalegre, which has a long history of pig farming and sausage production. To make this blood s... READ MORE

This smoked pork sausage is produced in the region surrounding the town of Portalegre in eastern Portugal. The pork used for these sausages must be taken from the Alentejo breed of pigs, and it is mixed with wheat flour, salt, crushed gar... READ MORE

Farmers in the Alentejo region in western Portugal have a long tradition of pig farming. Pigs were often a backup option for farmers who otherwise mainly dealt in crop farming – the pigs and dried pork products were necessary to help them su... READ MORE

This large and thick chorizo sausage is made with meat from the Alentejo breed of pigs. These pigs feed mostly on acorns which impart a distinctive flavor to the meat used for these sausages. The meat is cut into small pieces and mixed wi... READ MORE

Products derived from the meat of the Alentejo pig breed have always been very important for the supply of the whole region. Among these products, the Estremoz and Borba paia bacon sausage is especially striking and considered pr... READ MORE

This smoked pork sausage is produced in the Portalegre region of eastern Portugal. The original intent of this sausage was to conserve meat for as long as possible. The region's climate is characterized by cold and dry winters that are ideal for t... READ MORE

This smoked sausage is made with pork from the Alentejo breed of pigs, which are reared and slaughtered exclusively in the region of Portalegre. Portalegre is located near the mountainous range of Serra de São Mamede, with a microc... READ MORE

This pork sausage, which is made from the top loin from the Alentejo breed of pigs, is produced in the Portalegre district in eastern Portugal. The temperature, humidity, and altitude of this region are ideal for the production of excelle... READ MORE

This sausage is made from pork loin taken from the Alentejo breed of pigs raised in the Portuguese district of Portalegre. The animals feed mostly on acorns, and they impart a unique flavor to the meat. The meat is dressed and scored to a... READ MORE