Description
The Carne de Porco Alentejano PDO is pork obtained from the Alentejana breed of pig, a Mediterranean breed belonging to the Sus family which is a sub group of the Mediterraneus pig that came originally from Africa.
Production Area
Carne de Porco Alentejano PDO pork is produced throughout the districts of Beja, Évora, Portalegre, and parts of the Setúbal, Santarém, Faro and Castelo Branco districts.
Production Method
owing to the specific microclimatic conditions of the Alentejo area several kinds of oak tree flourish here, such as the Quercus suber and the Quercus rotundifolia, as well as rich undergrowth which are ideal for pig farming. During the first 45 days of life the piglets are only suckled by their mothers and then they are put out to graze on the natural vegetation and acorns. They are slaughtered when they reach a weight of 90 kg, at between 12 and 20 months of age.
Appearance and Flavour
Carne de Porco Alentejano PDO varies from pale to dark pink in colour depending on the age of the pig. It is a very fine textured and flavoursome, succulent meat due to the natural system of pig rearing.
History
The history of Carne de Porco Alentejano PDO is linked very much to the entire region of Alentejo. Already at the beginning of the 19th century this pig was the subject of several studies in which it was described as the principle example of the fauna south of the river Tago.
Gastronomy
Carne de Porco Alentejano PDO must be kept at a low temperature which should not exceed 1°C. It cannot be sold frozen. Once bought, the meat can only be kept in the fridge for a few days. Carne de Porco Alentejano PDO pork is used in the making of a vast number of the famous local sausages such as presuntos, paios, painhos, lombos, farinheiras, chouriços, linguiças, morcelas, salsichões and many others. It is also widely used in a number of local, regional recipes such as lombo de porco com amêijoas, migas com carne de porco, fêveras, febras assadas and entrecosto com pimentão. Also the less noble parts of the animal such as the offal and cartilage are excellent in the preparation of dishes like guisado surra-burra which makes use of the liver, heart and blood, and then tripas, sangue cozido, figado frito and feijoada com carnes de cabeça. Because of the full flavour of this pork it does not need to be cooked in an elaborate or complicated way, it is enough to season it with a little salt, extra virgin olive oil, garlic, paprika or fresh herbs such as parsley, coriander or bay leaves.
Marketing
This pork is sold as Carne de Porco Alentejano PDO. It is sold whole, in sections or in prepacked and clearly identified and labelled cuts and joints.
Distinctive Features
Carne de Porco Alentejano PDO is the symbol of Portuguese food. The Alentejana breed of pig from which this excellent meat is produced is a medium sized animal, with a slate coloured skin, an elongated shaped head and small ears.
