Iberian Pork “Painho” from the Algarve Hills
A typical delicacy of Portuguese cuisine, the Iberian Pork “Painho” (a type of spicy smoked sausage) from the Algarve Hills is handcrafted in a traditional smokehouse.
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It is made with lean pork, to which is added some streaky and fatty meat, cut into small pieces (in pieces of 2 to 3 cm). The seasoning is made with salt, whole or chopped garlic, paprika and red pepper sauce, white wine and/or vinegar. The chopped maturation takes 3 to 7 days, taking care every day to stir it with a wooden spoon or knead it, at the same time that the seasonings are rectified. Fresh pork intestines are stuffed (previously washed and seasoned with salt and slices of orange or lemon). They dry for 15 to 20 days in a traditional smokehouse with holm oak wood. Subsequently, they are dipped in oil or olive oil.
In a varied diet, consumption of this snack is recommended in moderation.
Grilled or fried as a snack or as a seasoning in typical Portuguese dishes.
Composition: Black pork meat and fat (80%), pepper paste, pork tripe, salt, paprika, garlic, compound binder (soy and milk proteins), sugars (dextrose, sucrose) ), Emulsifiers (E450, E451), Antioxidants (E300, E301, E331) Nitrifying Salt (sodium chloride), Preservatives (E250, E252) and spices.
Net weight: Approx. 250 gr
Type of packaging: Plastic
Average shelf life: 6 months
Conservation: Dry and cool temperature