F. Quarenta - alentežanske kobasice
Alentejano White Pork Painho
Authentic flavour, tradition and quality in every slice.
The Alentejano White Pork Painho is one of the most iconic cured sausages in regional charcuterie, made from the finest white pork cuts - loins and legs - carefully selected and prepared according to traditional Alentejo recipes.
The result is a premium product with a firm texture, smoky aroma and a rich, balanced flavour, capable of transporting any palate to the Alentejo plains.
Its production follows an artisanal process, divided into stages that respect the knowledge of past generations:
- Chopping and Selection: only the finest cuts are used, ensuring tender and succulent meat.
- Traditional Seasoning: paprika, garlic and natural spices create the distinctive and unmistakable flavour of Alentejo cured sausages.
- Holm Oak Wood Smoking: the ancestral secret that gives it the region's characteristic aroma and flavour.
- Curing and Quality Control: each Painho is carefully inspected after curing, ensuring perfect colour, aroma and texture.
- Secure Packaging: packaged in a modified atmosphere, it preserves all its freshness and authenticity until it reaches your table.
With its distinctive and balanced flavour, the White Pork Painho is ideal served in thin slices, on a charcuterie board or as the centrepiece of a traditional Alentejo meal.
A genuine product that combines tradition, quality and passion for Alentejo smoked meats.
Ingredients: Pork meat (loins and legs), paprika paste, salt, garlic paste, emulsifiers (E-451), antioxidants (E-301, E-331), preservatives (E-250, E-252), natural pork casing and holm oak wood smoke.
Shelf life: 9 months (in a dry, cool place).
Serving suggestion: remove the casing before serving and leave at room temperature for 30 minutes before tasting.
