F. Quarenta - Alentejo cured meats
Alentejo Black Pork Paínho
The noble, unmistakable flavor of the Alentejo, in 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 highest food quality and safety standards.
The finest cuts of meat and a slow, careful production process result in a product with a firm texture, intense flavor, and smoky aroma that set the best Alentejo smoked meats apart.
Production remains true to tradition and is divided into five essential stages:
- Chopping 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: an age-old secret that gives it the authentic, incomparable aroma and flavor of the Alentejo.
- Curing and Quality Control: each paínho is carefully assessed after curing to ensure ideal color, aroma, and texture.
- Secure Packaging: packed in modified atmosphere, it preserves freshness, aroma, and flavor until it reaches your table.
With its deep flavor and succulent texture, Black Pork Paínho is ideal served in thin slices, grilled, or as the centerpiece of a regional charcuterie board.
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 smoke from holm oak wood.
Shelf life: 9 months (store in a cool, dry place).
Serving suggestion: remove the casing and leave at room temperature for 30 minutes before serving.
