Paio
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
- List of sausages
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.
- v
- t
- e
Sausage
- Casings
- List of sausages
- List of sausage dishes
- Sausage making
![Salami](http://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/97px-Salami_aka.jpg)
- Biała kiełbasa
- Boerewors
- Boudin
- Braadworst
- Bratwurst
- Breakfast
- Carniolan
- Chipolata
- Cotechino
- Debrecener
- Knackwurst
- Kohlwurst
- Kupati
- Italian
- Loukaniko
- Merguez
- Thüringer
- Weisswurst
Salami | |
---|---|
Other |
- Battered
- Bologna
- Botifarra
- Bratwurst
- Braunschweiger
- Brühwurst
- Cervelat
- Chả lụa
- Cumberland
- Falukorv
- Frankfurter Würstchen
- St. Galler Bratwurst
- Gelbwurst
- Hot dog
- Lincolnshire
- Lorne sausage
- Mortadella
- Mortadella Bologna
- Mortadella di Prato
- Mortadella of Campotosto
- Pigs in blankets
- Saveloy
- Vienna
sausage
sausage
Category
![]() | This Brazilian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e