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Paia de Toucinho de Estremoz e Borba is a Portuguese smoked sausage. It is made from bacon from the Alentejo breed of pig, to which are added salt, water, ground pepper, and dried garlic cloves. After two days' maturing it is rolled up, cured by smoke at a temperature below 40° C (104° F) for at least 22 days, followed later by aging for 60 days.

It has been given PGI protection under European Union law.