Description
The Paia de Toucinho de Estremoz e Borba PGI is a sausage made with the belly of the Alentejana PDO breed of pig. Belly pork is used, seasoned with garlic, ground pepper and salt and then rolled into shape.
Production Area
Paia de Toucinho de Estremoz e Borba PGI is made in the municipal areas of Borba, Estremoz, Vila Viçosa and Alandroal, in the Évora district.
Production Method
The ingredients listed above are mixed with the belly pork and the resulting mixture is left to marinate for two days at a temperature of between 0°C and 5°C and at a humidity of between 90% and 95%. The belly pork is then rolled up and stuffed in skin of lards which have been previously prepared with water, salt, garlic and ground pepper. The sausages are then netted by hand with a red and white pure cotton string. They are smoked slowly over holm oak (azinheira) wood fires at a temperature that does not exceed 40°C for 22 days. They are finally left to cure for 60 days.
Appearance and Flavour
Paia de Toucinho de Estremoz e Borba PGI is cylindrical in shape with a diameter of between 6 cm and 15 cm and varies between 20 cm and 45 cm in length. It has a light chestnut colour and a semi-rigid consistency. The interior is predominantly white in colour because of the fat. It has a pleasant mild aroma and a smoked, garlic taste.
History
The food derived from the Alentejana breed of pig has always been an important source of nourishment for the population of this region particularly Paia de Toucinho de Estremoz e Borba PGI which, because of its high calorific value and low cost is a practical and sought after food. For this reason the pig farmers of northern Portugal famously used to exchange it for their own raw ham.
Gastronomy
Paia de Toucinho de Estremoz e Borba PGI must be stored in a cool dry place to preserve its characteristics. Paia is eaten as it is. It is also often eaten as a starter or as an aperitif.
Marketing
This sausage is sold as Paia de Toucinho de Estremoz e Borba PGI. It is vacuum packaged, modified atmosphere and/or controlled atmosphere packaged. It is sold whole or in prepacked pieces or slices.
Distinctive Features
In the past the slaughter of the pig, the provider of food for the local population, was celebrated for reasons of superstition, tradition and religion. Both its importance to the local economy and its importance as a food supply make these traditional products of Estremoz and Borba such as Paia de Toucinho de Estremoz e Borba PGI and the traditional slaughtering rites even more evocative.
