Lombo Branco de Portalegre PGI

Description: Lombo Branco de Portalegre PGI is an air-cured sausage made of fresh loin of pork from Alentejana breed, free of superficial fat, containing added salt and possibly dried garlic and white wine of the Portalegre region.

Production method: All the fat, nerves and tendons are cut away from the pork loin and diagonal cuts are made over the whole of its surface to release the aromas of the meat. The meat undergoes two processes, the first is that it is rubbed down with water and salt and secondly it is rubbed with garlic and salt, sometimes with wine too, and then left to marinate for a period of between two and seven days at a temperature of no greater than 10 °C and 80%-90% humidity. The mixture is then stuffed into the natural intestine skins and tied with pure cotton string. The sausage is dried in natural conditions for a length of time that depends on the season.

Distinctive features: The characteristic flavour of Lombo Branco de Portalegre PGI is largely due to the utilization of meat and fat from Alentejo pure bred pigs with an acorn-rich diet.

Production area: Lombo Branco de Portalegre PGI is made in the Portalegre district.

History: Lombo Branco de Portalegre PGI is part of a wide range of traditional sausage from the Portalegre region, developed throughout the centuries in order to cope with the concentration of pork supply in a short period of the year, and taking advantage of an enabling micro climate influenced by the Serra de São Mamede and from the know-how of the local population. This led to the development of local traditional techniques of pork processing and conservation by processes of salting and drying.

Product specification (pdf)

Geographical area

Producer group
NATUR-AL-CARNES - Agrupamento de Produtores Pecuários do Norte Alentejano, S. A

Control and certification body

Publication in EU official journal
Regulamento (CE) n.º 1875/97 da Comissão de 26 09 1997 - L 265/26
JOCE C24 de 24.1.1997 – publicação do período de oposição

Publication in the Portuguese official journal
Rectificação n.º 2940/2000, de 30.11.2000
Aviso n.º 7820/2000, de 06.05.2000