This smoked sausage called Paio do Cachaço is made in Alentejo, Portugal, from the neck of the famous Portuguese black pig.

The cachaço (shoulder/neck) is a noble part of the pig, giving this type of paio a long, straight appearance with a marbled interior.

With unique aromas, a smooth texture, exceptionally tender and juicy, Paio do Cachaço is the result of a selection of the best part of the black pig's neck. It is a fatty, reddish piece with a slightly salty, persistent flavour that makes it a real delicacy.

Suggestions: the product is intended to be eaten as it is, cooked or to be incorporated into more elaborate culinary preparations.

Suggestions: Best savored at room temperature (23 to 25 ºC).
Slice very thin for the best taste experience.

The product is vacuum packed in pieces of about 250-300g, so the weight of each product is slightly different. The available product sizes are visible on the top of this page.