Description
The Lombo Enguitado de Portalegre PGI is a sausage made from pork loin of the Alentejana PDO breed of pig, in natural pork intestine skins, tied with pure cotton string and then smoked.
Production Area
Lombo Enguitado de Portalegre PGI is made in the Portalegre district.
Production Method
The pork loin is cleaned of tendons and nerves and has diagonal cuts made across the surface to release the meat flavours. The seasoning of paprika, garlic, salt, water and the local wine is rubbed into it and it is left to marinate for between two and seven days. It is then stuffed into the natural gut skins and tied with pure cotton string. The sausages are smoked twice over an oak fire, for six days each time. This process ensures that the sausages are well sealed.
Appearance and Flavour
Lombo Enguitado de Portalegre PGI is cylindrical in shape and is at most 50 cm long. It is mildly salty with occasional hints of spice. The exterior is pinkish red in colour and semi-rigid. The interior is red with the white of the fat very evident.
History
The history of Lombo Enguitado de Portalegre PGI dates back to ancient history like the other traditional sausages made in the Alentejo area. As this area is not over blessed with natural resources, sausages were the food that always guaranteed the survival of the Alentejo people. The characteristics of the sausage are inextricably linked both to the local environment which has a particular microclimate influenced by the nearby Serra de S. Mamede, and the traditional skills of the local people at sausage making.
Gastronomy
Lombo Enguitado de Portalegre PGI 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.
Marketing
This sausage is sold as Lombo Enguitado de Portalegre PGI. It is sold whole or sliced and prepacked in vacuum packaging.
Distinctive Features
The excellence of Lombo Enguitado de Portalegre PGI is owed to the pork from the Alentejana PDO breed of pig which is used in its production, the acorns with which it is principally fed and the exclusive use of oak wood for the smoking process.
