Paia de Toucinho de Estremoz e Borba IGP

Description: Paia de Toucinho de Estremoz e Borba PGI is a cylindrical, smoke-cured sausage, with 20 to 45 cm in length and 6 to 15 cm in diameter, made from the bacon of a whole pig from Alentejana breed added with salt, water, ground pepper and dried garlic cloves. It has a light brown colour, smooth and shiny, with quite a firm consistency. The smell is pleasant and mild, garlicky flavour, smoked with a balance between sweet and salty. The fat is aromatic with a pleasant flavour and the texture is gristle-free and fairly smooth.

Production method: Paia de Toucinho de Estremoz e Borba PGI is the product of the bacon of a whole pig from Alentejana breed, in which the quantity of fat must never be less than 50%. After selecting, washing and cutting the pieces, the remaining ingredients are added. Following preparation and seasoning, the product is left to mature, and then rolled around itself so that it takes the form of a snail. When the sausage has been moulded, it is then shaped, tied, and smoked with wood from the region (holm oak).

Distinctive features: The characteristic flavour of Paia de Toucinho de Estremoz e Borba PGI is owed almost entirely to the oak tree which thrives in this area. The acorns are fed to the pigs from Alentejana breed and its wood is used for smoking the sausages.

Production area: Paia de Toucinho de Estremoz e Borba PGI is made in the municipal areas of Alandroal, Borba, Estremoz and Vila Viçosa, in the Évora district.

History: The breeding of pigs from Alentejana breed has always provided alternative nourishment and compensates to some extent for the deficiencies of bad harvests. Many popular fresh meat dishes and succulent sausages can be made from the meat of these animals. These sausages served for a long time to nourish farmers, who stopped work at lunchtime to enjoy them. The fact that they were easily transported and withstood changes in temperature meant that they were used extensively. Now, as ever, we can claim that pork enjoys great socio-economic importance; from the raw substance that is Alentejana breed of pig, the regional sausages of Estremoz and Borba are made, with their distinct and unbeatable taste.

Product specification (pdf)

Geographical area

Producer group
APETAL- Agrupamento de Produtores de Enchidos Tradicionais do Alentejo, Lda

Control and certification body

Publication in EU official journal
Regulamento (CEE) n.º 2081/92 do Conselho de 27.4.2002 - C 102/2
Regulamento (CE) n.º 1258/2004 da Comissão de 2004/09/07 - L 239/7