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Svetlana Velmar-Janković
Paio is a traditional embutido Iberian sausage mainly produced in Spain, Portugal and Brazil.[1]
In Iberia, its production is concentrated in Southwest Spain and the Portuguese Alentejo region.[1]
Paio is made of pork loin, seasoned with garlic, salt, and Capsicum pepper and smoked.
It is a hard sausage, usually made in a large diameter, and can be sliced and eaten on bread.
In Brazil it is a common ingredient of the bean stew feijoada.
See also
References
- ^ a b Elías, Miguel; Carrascosa, Alfonso V. (2010-01-01). "Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety". Food Control. 21 (1): 97–102. doi:10.1016/j.foodcont.2009.04.004. ISSN 0956-7135.
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| Dry sausage |
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| Cooked smoked sausage | |||||
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| Grilled sausage | |||||
| Related articles | |||||
