Description: Sausage made with selected pork and very little fat from the meat itself. The meat and fat are chopped with special knives, which allows the traditional cut to be maintained. It is about 3 cm in diameter and between 30 to 35 cm long.

Descrição: As pernas de porco são curadas depois de barradas com colorau, pimenta, cinza ou farinha.

Descrição: Perna de porco, salgada e curada ao fumeiro.

Description: The Paio Raiano has a length of 20 to 25 cm, a diameter of 5 to 6 cm and a weight between 250 to 350 g. It has a regular longitudinal cylindrical shape. The interior is made up of a single piece, so when cut into round slices, it is whole and compact. The casing is the part of the pig's intestine known as the 'rectum'. It has a slightly spicy taste.

Description: Regional sausage made from wheat bread, water from cooking the bones, crushed fat, meat from the bones, olive oil, on-ion, condiments (cinnamon, salt, bay leaf, garlic, sweet paprika and spicy paprika), stuffed in cow's casing. It has a length of 25 to 35 cm, a diameter of 2,5 to 3,5 cm and a weight of 150 to 250 g.

Description: Sausage based on wheat bread, cooking water for bones and meats. Pork rendered fat, condiments (salt, sweet papri-ka and chilli) and cow's gut as casing. It is about 25 to 35 cm long, 2,5 to 3,5 cm wide, and 150 to 250 g in weight.