F. Quarenta - Alentejo Sausages
Alentejo Black Pork Paínho
The noble and unmistakable flavor of the Alentejo, in the form of a cured sausage.
Made with selected black pork, the Alentejo Paínho is a true symbol of traditional charcuterie. Each piece is made with dedication and respect for ancestral Alentejo recipes, combining artisanal expertise with the strictest quality and food safety standards.
The choice of the finest cuts of meat and the slow, careful production process result in a product with a firm texture, intense flavor, and smoky aroma that sets the best cured meats from the Alentejo apart.
Production remains faithful to tradition, divided into five essential stages:
- Cutting and Selection: the black pork is meticulously cut by experienced hands, ensuring quality and consistency.
- Traditional Seasoning: paprika, garlic, and natural spices create the rich, balanced flavor that is a hallmark of the region.
- Holm Oak Wood Smoking: the ancestral secret that imparts the authentic and incomparable aroma and flavor of the Alentejo.
- Curing and Quality Control: each Paínho is carefully assessed after curing, ensuring ideal color, aroma, and texture.
- Secure Packaging: packaged in a modified atmosphere, it preserves its freshness, aroma, and flavor until it reaches your table.
With its deep flavor and succulent texture, the Black Pork Paínho is ideal served in thin slices, grilled, or as a centerpiece on a board of regional cured meats.
An authentic product that combines tradition, quality, and the authentic flavor of the Alentejo.
Ingredients: Black pork, paprika paste, salt, garlic paste, emulsifiers (E-451), antioxidants (E-301, E-331), preservatives (E-250, E-252), natural pork casing, and natural holm oak wood smoke.
Shelf life: 9 months (in a cool, dry place).
Serving suggestion: remove the casing and leave at room temperature for 30 minutes before serving.
