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Description: The Paia de Estremoz e Borba PGI is a smoke-cured sausage, with 10 to 25 cm in length and 8 to 15 cm in diameter, made from the meat (bacon, topside and leg) and fat of Alentejana breed of pig added with salt, water, ground pepper and dried garlic cloves. It has reddish-black colour, unshiny and with few wrinkles, 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.
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Description: Paio de Beja PGI is a smoked sausage made with the meat and fat of the Alentejana PDO breed of pig. Cuts from the leg, shoulder and loin are used for this sausage. 70% - 90% lean meat is used and 10% - 30% fat.
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Description: Painho de Portalegre PGI is a smoked sausage made with fresh meat and solid fat from Alentejana breed, cut in pieces exceeding 2 cm, added with crushed dried garlic sweet pepper and pepper paste. The casing is of pork’s natural dried tripe.
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Description: The Morcela de Estremoz e Borba PGI is a smoke-cured sausage, made from the chaps, red meat and fat from Alentejana breed of pig added with salt, water, ground pepper, dried, garlic cloves, blood and clove. Cumin, wine and pepper may also be used if desired. The sausage is shaped like a horseshoe and is 20 to 35 cm in length and 2 to 4 cm in diameter. It is black, unshiny and with few wrinkles, with a semi-soft consistency. When the sausage is cut obliquely the colour is dark-red. 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.
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Description: The Morcela de Cozer de Portalegre PGI is a scalded sausage consisting mainly of fats (from the head, neck, belly and back fat) and pig's blood from pigs of the Alentejana breed, with the addition of salt, ground dried garlic, cumin, sweet pepper and, occasionally, white wine from the Portalegre region. The casing may be made from small or large intestine, stomach or bladder, exclusively of pig.
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Description: Morcela de Assar de Portalegre PGI is a smoked sausage, consisting mainly of fats (from the head, neck, belly and back fat) and pig's blood from pigs of the Alentejana breed, with the addition of salt, ground dried garlic, cumin, sweet pepper and, occasionally, wine from the Portalegre region. The casing may be made from the small or large intestine of pigs only.