Description: Filled with about 30 to 35 cm in length and 3 cm in diameter. It is prepared with meat and some fat from the meat itself, in which some slightly bloody pieces are also mixed, with condiments (salt, pepper from the garden, garlic and pepper) and water. The meat comes from the Alentejo breed pig, obligatorily castrated while still in piglet, slaughtered between 12 and 16 months of age and with a car-cass weight of about 120 kg. The food is based on acorns (montan-heira feeding).

Description: Filled with about 30 to 40 cm in length and 6 to 8 cm in diameter. It is prepared with selected meat, mixed with the following condiments: salt, peppercorns, ground white pepper and wine. The meat and fats are chopped very finely, with the sausage, at the cut, having a marbled appearance in which the meat and fat are practically the same size. The meat comes from Alentejo pigs, obligatorily castrated while still in piglet, slaughtered between 12 and 16 months, with a carcass weight of about 120 kg. The food is based on acorns (montanheira feeding).

Description: This sausage is considered the high end of all those produced from Alentejo pigs. It is prepared by introducing the entire piece of loin into the casing. It is about 50 to 60 cm long and 6 to 8 cm in diameter. As there are two ways to prepare the sausage, it can be called paio branco or paio vermelho, depending on whether or not it is light pepper.

Description: Straight and wide pork casing, stuffed with whole pork tenderloin, seasoned with salt and allspice. The sausage is dried in a ventilated place for a few days. It has a cylindrical shape, with sharp ends and knotted with cotton thread. Weight not exceeding 300 g, with a length of 25 cm and a diameter of 5 cm. It has a very dark red color.

Description: Pork loin seasoned and wrapped in the peritoneum sewn and knotted.

Description: Filled with about 30 to 40 cm in length and 6 to 8 cm in diameter. It is prepared with selected meat, mixed with some fat from the meat itself, condiments (salt, pepper from the garden, garlic and pepper) and water. The meat comes from the Alentejo breed pig, obligatorily castrated while still in piglet, slaughtered between 12 and 16 months and with a carcass weight of about 120 kg.