Best Cured Pork Types in the World
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
The Campo Maior and Elvas ham and paleta are made using pork taken from Alentejo breed pigs raised in the municipalities of Campo Maior and Elvas in Portalegre. These pigs are raised outdoors, feeding on grasses, cereals, and legumes.
The ham is made from the hind leg of the pig, while the paleta is made from the foreleg. In both cases, the hoof and the outer skin is left on. The production process is based on local methods, and is divided into several stages: cutting, salting, the post-brining (drying), and curing or aging, which lasts up to a year under natural conditions.
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 Cured Pork Producers in the World
Casa do Porco Preto is a renowned Portuguese producer specializing in Presunto de Barrancos DOP, a dry-cured ham made from free-range Alentejano black pigs. Located in the Alentejo region, the company emphasizes sustainable farming practices, allowing pigs to roam freely and feed on acorns, which enhances the flavor of the meat.
Their presunto is aged for extended periods, often over 24 to 36 months, resulting in an intense, nutty, and melt-in-the-mouth flavor. Casa do Porco Preto has received numerous accolades for its dedication to artisanal craftsmanship and adherence to traditional curing methods.
BEST Casa do Porco Preto Meat Products
Best Cured Pork in the World
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.
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