Salpicão and Paio

Abstract

Salpica˜o and Paio are traditionally cured meat products made preferentially from pork loin. Still, it can use meat from the leg, in a single piece, or from grossly cut meat. Salpica˜o is produced mainly in the North of Portugal, while Paio is in the South, with its most significant expression in Alentejo. The meat is salted and seasoned, according to the regional or even producer’s recipes. In the production of salpica˜o, the wine is frequently, but not always, used to season the meat, while in paio, it is the red pepper paste and garlic paste that impart the sui generis aroma and color to the product. The seasoned meats are filled into casings and dried. Smoking is always used in salpica˜o, while paio might or might not be smoked. The drying process combined with the salt contributes to a sliceable texture and reduced water activity that ensures its preservation.