Paio
From Wikipedia - Reading time: 5 min
 | This article needs additional citations for verification. (November 2023) |
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[edit]
References[edit]
- ^ 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.
| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
| ||||
| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
 | This Brazilian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
Licensed under CC BY-SA 3.0 | Source: https://en.wikipedia.org/wiki/Paio6 views | Status: cached on June 25 2024 19:44:31↧ Download as ZWI file
EncycloReader
is supported by the 
KSF