Feito no Zambujal Paio, Vacuum-Packed

Feito no Zambujal Paio is a Portuguese cured pork sausage from the Serra do Caldeirão, in the Algarve, made from Iberian pigs raised outdoors and vacuum-packed to travel well. The Portuguese saucisson: easy to pack in a suitcase and a reliable star of any aperitivo.

Flavour and texture

Lean Iberian pork with garlic and paprika, cured the farm's traditional way with no additives. The slice is deep red and firm, savoury with a sweet pepper warmth and rich, nutty fat.

How to enjoy it

Slice it for a board with bread, olives and a sheep's cheese, or take it on a picnic. Pour an Algarve red, an Alentejo red or a chilled Palhete.

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 paio, vacuum-packed. Open the pack an hour before serving to let it breathe.
• A generous gift for anyone who loves Portuguese food.