Best Bejense Cured Meat Types
Alentejo ham is a regional specialty made from the legs and shoulders of Alentejo pigs produced in the districts of Castelo Branco, Portalegre, Santarém, Évora, Beja, Setubal, and Faro. These areas typically have hot and dry summers and cold winters.
Throughout the centuries, the residents of these regions learned to work with this climate to develop a natural drying process for ham that does not resort to the use of smoke or any other external factors besides the addition of salt. When cut, the ham is reddish-pink to dark red and highly marbled.
Presunto de Barrancos is a cured ham specialty originating from the small town of Barrancos in southeastern Portugal. Barrancos ham comes from the Alentejo region, which has a Mediterranean microclimate with high summer temperatures, high relative humidity, and steady winds.
These are the ideal conditions for air-drying ham. The regions dense oak forests enable the Alentejo pigs to roam free, feeding on acorns and grass. This ham is therefore finely marbled, and the oleic acid in the acorns provides an additional distinct flavor.
THE BEST Presunto de Barrancos Dry-cured Hams
Santana da Serra ham is made using pork taken from Alentejo breed pigs, which are raised outdoors and feed on a diet consisting of wild herbs and cereals. Santana da Serra presunto is made of thigh meat, while paleta is made from shoulder.
The skin is left on the hams in both cuts. The production process is a lengthy one – the meat is first cut, and then salted and hung to dry for several days before being left to cure for one to two months. The meat is then dried for two to four months, and then aged under special conditions for three to six months.
Best Bejense Cured Meats
The Presunto Grande Escolha from Casa do Porco Preto is a premium Portuguese ham crafted from the hind legs of acorn-fed black pigs. Each piece undergoes a natural curing process lasting between 33 and 36 months, resulting in an intense, persistent aroma.
The ham features a marbled appearance with ruby tones and a bright sheen, indicative of its rich fat content. Its flavor profile is mildly salty with a slight acidity, reflecting traditional Portuguese tastes. This artisanal product exemplifies the dedication to quality and heritage upheld by Casa do Porco Preto.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.