📝 About This Recipe
Hailing from the rustic heart of the Alentejo and Beira regions, Paio do Lombo is a testament to the Portuguese art of slow-curing. This exquisite 'enchido' features whole pork loin marinated in a rich 'massa de pimentão' paste, garlic, and white wine before being encased and air-dried to perfection. The result is a tender, ruby-red delicacy with a smoky, melt-in-the-mouth texture that embodies the soul of traditional Iberian gastronomy.
🥗 Ingredients
The Meat
- 1.5 kg Pork Loin (Lombo de Porco) (high quality, trimmed of excess silver skin but with a thin fat cap)
The Traditional Vinha d'Alhos Marinade
- 4 tablespoons Massa de Pimentão (Red Bell Pepper Paste) (authentic Portuguese fermented pepper paste)
- 8 pieces Garlic Cloves (crushed into a fine paste)
- 150 ml Dry White Wine (preferably a Portuguese wine like Vinho Verde or Alentejano)
- 40 grams Coarse Sea Salt (adjust based on the saltiness of your pepper paste)
- 2 tablespoons Smoked Paprika (Pimentão Doce) (high quality for deep color)
- 1 teaspoon Hot Paprika or Piri-Piri powder (optional, for a subtle kick)
- 3 pieces Dried Bay Leaves (crumbled finely)
- 1 tablespoon Black Pepper (freshly cracked)
Casing and Finishing
- 1 piece Large Diameter Pork Casing (Cego) (or synthetic collagen casing for Paio)
- 1 roll Butcher's Twine (for secure tying)
- 2 tablespoons White Vinegar (to clean the casing)
👨🍳 Instructions
-
1
Clean the pork loin thoroughly, removing any loose bits of fat or connective tissue, but keep the main fat cap intact for flavor and moisture during curing.
-
2
In a large non-reactive bowl, combine the crushed garlic, massa de pimentão, smoked paprika, piri-piri, salt, cracked black pepper, and crumbled bay leaves to form a thick paste.
-
3
Slowly whisk in the white wine until the marinade is smooth and aromatic. This is the 'Vinha d'Alhos' that will preserve and flavor the meat.
-
4
Place the pork loin in the bowl and massage the marinade into every crevice of the meat for at least 5 minutes. This ensures the flavors penetrate deeply.
-
5
Cover the bowl tightly with plastic wrap or transfer to a vacuum-seal bag. Refrigerate for 4 to 5 days, turning the meat twice daily to ensure even absorption of the brine.
-
6
On the final day of marinating, prepare your casing. If using natural pork casing, soak it in lukewarm water with a splash of vinegar for 30 minutes to neutralize odors and improve elasticity.
-
7
Remove the pork loin from the refrigerator. Do not rinse the marinade off; the solids are essential for the final crust and flavor profile.
-
8
Carefully slide the loin into the casing. This can be tricky; ensure the meat is packed tightly with no air pockets between the flesh and the casing.
-
9
Using butcher's twine, tie one end of the casing very securely. Compress the meat firmly toward the tied end and then tie the other end. Use a 'criss-cross' tying pattern along the length of the loin to maintain a uniform cylindrical shape.
-
10
Prick the casing all over with a sterilized needle or pin. This allows trapped air to escape and prevents spoilage.
-
11
Hang the Paio in a cool, dry, and well-ventilated area (ideally 12-15°C with 70% humidity). In a modern home, a wine fridge or a dedicated curing chamber works best.
-
12
Let the meat cure for 21 to 30 days. The Paio is ready when it has lost approximately 30-35% of its original weight and feels firm to the touch throughout.
-
13
Once cured, remove the twine and casing. Slice into paper-thin rounds to reveal the beautiful marbled interior.
💡 Chef's Tips
Always use the freshest pork possible; the quality of the fat determines the final sweetness of the Paio. If you see a light dusting of white mold on the outside, don't panic—this is usually 'good' penicillin mold. Simply wipe it off with a cloth dipped in vinegar. For a smokier profile, you can cold-smoke the Paio for 2-3 hours before the air-drying process begins. Never rush the curing process; if the exterior dries too fast (case hardening), the center will stay raw. Keep humidity consistent. Store the finished Paio in the refrigerator wrapped in parchment paper, never plastic, to allow it to continue breathing.
🍽️ Serving Suggestions
Serve at room temperature on a wooden board with crusty 'Pão de Mafra' or sourdough bread. Pair with a robust Portuguese red wine from the Douro Valley or a dry sparkling Espumante. Accompany with Azeitão or Serra da Estrela sheep's milk cheese for the ultimate 'Tábua de Enchidos'. Add a handful of Portuguese olives and a drizzle of extra virgin olive oil to the serving plate. Include a side of quince paste (Marmelada) to provide a sweet contrast to the salty, smoky pork.