Type

Carne de suíno

Region

Alentejo

Description

Very succulent, fine-grained meat obtained from Alentejana breed pigs, slaughtered between 8 and 14 months old, registered in the Birth Book and children of father and mother registered in the Portuguese Herd Book of Pigs – Alentejo breed section. The color varies from pale pink to dark pink, depending on the animal's age, with shiny, firm, non-exudative fat, although sometimes excessive on the surface of the carcasses and white in color. Extraordinarily tasty meat, resulting from the animal's diet based on acorns and grass, freely grazed in the cork oak and holm oak forests of the Alentejo and surrounding regions.

History

Miranda do Vale states that "... In Portuguese land pigs of 2 well-defined types are bred, with the Tagus marking the dividing line... South of the Tagus, the Alentejo swine, Sus ibericus de Sanson, live…"

Geographic production area

Concelhos

ABRANTESALANDROALALCACER DO SALALCOUTIMALJUSTRELALMODOVARALTER DO CHÃOALVITOARRAIOLOSARRONCHESAVISBARRANCOSBEJABORBACASTELO BRANCOCASTELO DE VIDECASTRO VERDECHAMUSCACORUCHECRATOCUBAESTREMOZEVORAFERREIRA DO ALENTEJOFRONTEIRAGAVIÃOIDANHA-A-NOVAMARVÃOMERTOLAMONFORTEMONTEMOR-O-NOVOMORAMOURAMOURÃONISAOURIQUEPENAMACORPONTE DE SORPORTALEGREPORTELREDONDOREGUENGOS DE MONSARAZS. BRAS DE ALPORTELSABUGALSARDOALSERPASINESSOUSELVENDAS NOVASVIANA DO ALENTEJOVIDIGUEIRAVILA VELHA DE RODÃOVILA VIÇOSA

Freguesias

ABELAAJUDA, SALVADOR E SANTO ILDEFONSOALCÁÇOVAALFERCEALJEZURALTEALVALADEAMEIXIALASSUNÇÃOAZINH BARROS S MAM SÁDÃOAZINHAL CTMBARBACENABENAFIMBENSAFRIMBICOSBORDEIRACACHOPOCARVALHAL GDLCOLOSERMIDAS-SADOGRÂNDOLALUZIANES-GAREMARMELETEMONCHIQUEN SENHORA GRAÇA DEGOLADOSNOSSA SENHORA DA EXPECTAÇÃOODECEIXEODELEITEPEREIRAS-GAREQUERENÇARELÍQUIASROGILS MARTINHO DAS AMOREIRASSABÓIASALIRSALVADORSANTA CLARA-A-VELHASANTA CRUZSANTA EULÁLIA ELVSANTA MARGARIDA DA SERRASANTA MARIASANTIAGO DO CACÉMSÃO BARTOLOMEU DA SERRASÃO BRÁS E SÃO LOURENÇOSÃO DOMINGOSSÃO FRANCISCO DA SERRASÃO LUÍSSÃO VICENTE E VENTOSATERRUGEM ELVVALE DE SANTIAGOVILA BOIMVILA FERNANDO ELVZAMBUJEIRA DO MAR

Instructions for use

Entirely used in dozens of traditional dishes or as a base for the rich regional sausages.

Commercial presentation

It can be presented in the form of carcass, half-carcass, vacuum-packed pieces or in couvettes.

Conservation conditions / Durability

In vacuum or couvets - 8 to10 days In carcass (in ideal conditions) - 8 to10 days Once removed directly from the refrigeration for home consumption - 1 day

Bibliography/Source

Texto e fotos extraídos de, “Produtos Tradicionais Portugueses”, Ministério da Agricultura, do Desenvolvimento Rural e das Pescas, Secretaria de Estado do Desenvolvimento Rural, Direcção-Geral de Desenvolvimento Rural, Lisboa 2001, Coordenadora Geral – Ana Soeiro