Paio Raiano

Description: The Paio Raiano has a length of 20 to 25 cm, a diameter of 5 to 6 cm and a weight between 250 to 350 g. It has a regular longitudinal cylindrical shape. The interior is made up of a single piece, so when cut into round slices, it is whole and compact. The casing is the part of the pig's intestine known as the 'rectum'. It has a slightly spicy taste.

Region: Center.

Other denominations: Palaio.

Special feature: Filled with oxblood, long, smooth outer texture, stiff and compact to cut.

History: Paio Raiano, or Palaio, has distant roots in the region. Ma-nuel Leal Freire pointed out, when describing the food customs at the time of Carnival, that: «... Sunday, at noon, so yes... palaios are cooked... stuffed with precious pieces of pork, in sauces of wine and garlic...».

Use: Paio Raiano was widely used as a snack at the time of sowing (in spring) along with ham. It is currently consumed throughout the year as a snack or light meal.

Know-how: The pork loin is cut into relatively large pieces (between 1,5 and 2,5 cm) and seasoned with salt, garlic, sweet paprika, spicy paprika and red wine from the region. After remaining between 5 and 8 days in this garlic vineyard, they are drained and serve to fill the specific «casing» of this product (the rectum), previously washed. After being closed with cotton threads, called cadilhos, the paios are placed in the oak and chestnut wood smokehouse for about 2 to 3 weeks. After smoking, the paios or palaios are stored in dry and cool places to prevent the appearance of molds.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001