Description
Paio de Beja PGI is a smoked sausage made with the meat and fat of the Alentejana PDO breed of pig. Cuts from the leg, shoulder and loin are used for this sausage. 70% - 90% lean meat is used and 10% - 30% fat.
Production Area
Paio de Beja PGI is only made in the municipal area of Beja, in the Beja district.
Production Method
The pork meat and fat are cut mechanically into pieces and mixed with water, garlic, paprika and salt. The resulting mixture is left to marinate for two days before it is stuffed into natural sausage skins. The sausages are then smoked over oak wood fires for between 3 and 12 days.
Appearance and Flavour
Paio de Beja PGI is cylindrical in shape and between 12 cm and 20 cm long. Externally it has a reddish and white colour and has a rigid consistency. It has a pleasant and delicate flavour, slightly salty with a touch of spice. It has a smoked aroma.
History
The history of Paio de Beja PGI is closely linked to the reliance on pork for nourishment in the Alentejo region, as proved by the megalithic remains in the area relating to pig keeping, which date back to the Bronze Age. This continued under the Romans who also discovered the benefit of acorns as the principal feed for the pigs. In spite of being banned in the Koran, the Arab domination of Alentejo did not affect the consumption of pork. With the first explorations to the east and the opening up of the spice route, the consumption of pork increased even more because of the addition of the newly discovered spices.
Gastronomy
Paio de Beja PGI must be stored at a temperature of between 5°C and 15°C. It is ready to eat. Eaten with bread it is the traditional snack of the farm workers on harvest days. It also makes an ideal starter.
Marketing
This sausage is sold as Paio de Beja PGI. It is sold whole or in prepacked slices in vacuum packaging.
Distinctive Features
The particular flavour of Paio de Beja PGI is owed to the oak tree and its acorns. The wood of the oak is used for the smoking process while the acorns are the principal feed for the Alentejana PDO breed of pig which is used in its production.
