Feito no Zambujal Paio do Lombo

Feito no Zambujal Paio do Lombo is a whole Portuguese cured pork loin from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors. The noblest lean cut of the pig, made in small batches and cured without additives.

Flavour and texture

Paio do lombo is the whole loin, seasoned and stuffed into a casing before curing. Sliced, it is ruby red and silky, with a clean, meaty taste and gentle garlic and paprika.

How to enjoy it

Slice it thin for a board with bread, olive oil and almonds, or serve with melon. Pour an Encruzado from the Dão, an Algarve red or a dry white Port.

About Feito no Zambujal

Feito no Zambujal is a small family farm in Zambujal, a village of a dozen people near Vaqueiros, in the Serra do Caldeirão hills of Alcoutim, eastern Algarve. Rui Jerónimo raises Iberian pigs outdoors and cures them with recipes from the village elders, with no additives or chemical preservatives.

Good to know

• Keep the piece wrapped in paper or a cloth, in a cool, dry place or in the fridge. Once cut, cover the cut face and keep it cold.
• Whole piece, to slice at home: cut it thin, across the loin.
• A generous gift for anyone who loves Portuguese food.