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The Iberian Air Dried "Paio" Acorn is a Barrancos sausage tempered with traditional spices, cured naturally, without resource to the smoker for 1 to 2 months.
The products of the Barrancos of the Black Pig House (Casa do Porco Preto), are the result of the exceptional characteristics of Alentejo breed and region where it is produced, but the real secret lies in the attention to detail, ranging from the creation and feeding of Alentejo Pig to cure, maturation and aging.
The pig of Alentejano dates from the beginning of the century. XX, having a unique worldwide genetic. Created in total freedom with a natural diet for 14 to 16 months in oak and cork mounted, the pig in the “Montanheira” season - November to March - enjoys a diet based on acorns, rich in oleic acid, constituting the key of its organoleptic excellence.
