Lombo Enguitado de Portalegre PGI

Description: Lombo Enguitado de Portalegre PGI is a smoked sausage made of fresh loin of pork of the Alentejano breed, free of superficial fat, containing added salt, ground dried garlic, red pepper and sometimes white wine of the Portalegre region.

Production method: The pork loin is cleaned of tendons and nerves and has diagonal cuts made across the surface to release the meat flavours. The seasoning of red pepper, garlic, salt, water and the local wine is rubbed into it and it is left to marinate for between two and seven days. It is then stuffed into the natural gut skins and tied with pure cotton string. The sausages are smoked twice over an oak fire, for six days each time. This process ensures that the sausages are well sealed.

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

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

History: Lombo Enguitado 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.

Certification mark
marca LomboEng

Product specification (pdf)

Geographical area

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

Control and certification body
AGRICERT - Certificação de Produtos Alimentares, Lda.

Publication in EU official journal
Regulamento (CE) n.º 1875/97 da Comissão de 26 09 1997 - L 265/26

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