Paio Do Lombo, Iberian Pork (Sliced)

Paio do Lombo is a cherished Portuguese delicacy with deep roots in the country’s culinary traditions. Crafted from the tenderloin of black pork, a breed indigenous to Portugal’s Alentejo region, this cured meat exemplifies the rich flavours resulting from traditional methods. The black pork’s diet, rich in acorns from the montado ecosystem, imparts a unique taste and marbling to the meat. Historically, artisans have meticulously prepared Paio do Lombo, honouring age-old recipes that highlight the quality of the pork and the natural curing processes. ​

Visually, Paio do Lombo presents a cylindrical shape with a deep reddish-brown hue, indicative of its rich seasoning and curing process. Its firm yet tender texture reveals a well-marbled interior, showcasing the intramuscular fat characteristic of black pork. The aroma is robust, with pronounced notes of garlic, paprika, and a subtle smokiness from the traditional curing methods. Upon tasting, one experiences a harmonious blend of savoury pork flavours, balanced spices, and a mild saltiness, culminating in a lingering, satisfying finish. ​

To complement the rich flavours of Paio do Lombo, pairing it with a semi-hard cheese like Manchego would be ideal. The cheese’s nutty undertones and firm texture provide a delightful contrast to the succulent and spiced profile of the cured meat. Enjoying this combination with crusty bread and a glass of robust red wine can elevate the tasting experience, offering a balanced interplay of textures and flavours.​