Entremeada and Paia de Toucinho

Abstract

Entremeada or pork belly is a fatty cut of meat from the underside of the pig belly. The breeding of autochthonous pig breeds, such as the Portuguese Alentejano pig and Bisaro pig, has always provided alternative nourishment and counteract the deficit caused by bad agricultural years. Several meals and sausages are prepared with the less noble meat cuts obtained from these animals, such as the entremeada or pork belly with a higher valorization and improving the sustainability of small family and middle-size industries. Traditional manufacturing processes differ hugely between countries and regions, but also between different manufacturers. Thus, specific characteristics have been established to ensure the quality of these meat products. The present chapter presents the entremeada or pork belly as a meat cut that has been valued in the form of different meat delicatesses such as artisanal bacon or Paia do Toucinho or other different meat products with either Protected Geographical Indication (PGI) or Protected Designation of Origin (PDO) made in different Mediterranean countries. Additionally, the formulation and the different stages of manufacturing of the Portuguese meat-based product Paia de Toucinho de Estremoz e Borba is described in detail.