Best Portuguese Cured Ham Types
This variety of Iberian ham is produced with meat coming from acorn-fed Iberian pigs that are either 75% or 50% pure Iberian breed, meaning they have been crossbred with other pigs such as the Duroc breed. As in the case of jamón 100% ibérico de bellota, the pigs used in the production of this ham are allowed to roam freely across the oak pasturelands in their final rearing stage, known as the montanera, eating an acorn-based diet until they reach the desired weight for the sacrifice, or the matanza as the Spanish call it. Jamón ibérico de bellota makes for about 13% of the total Iberian ham production and is distinguished by a red label.
The designated areas of Iberian bellota ham production include the Dehesa de Extremadura, Salamanca, Huelva, and Valle de Los Pedroches in Spain, along with Barrancos in Portugal.
THE BEST Jamón ibérico de bellota Jamones
Regarded as the most exquisite variety of Iberian ham, or jamón ibérico, this ham is made with the meat of 100% purebred black Iberian pigs that have been roaming freely across oak pastures (Dehesa) and feeding on an acorn-based (bellota) diet.
Apart from these specifications, the pigs also have to be reared in one of the designated places of origin as well as fulfill the specified standards of bellota ham production to receive the most renowned black label or pata negra status - denoting the highest-quality Iberian ham.
THE BEST Jamón 100% ibérico de bellota Jamones
Jamones Juan Manuel
Jamón de Bellota 100% Ibérico
Premios Alimentos de España - Mejor Jamón Ibérico de España 2024, 2020
Jamones Aljomar
Jamón de Bellota 100% Ibérico
Premios Alimentos de España - Mejor Jamón Ibérico de España 2022
Jamón Ibérico is a unique ham produced both in Spain and in Portugal. It is made from black ibérico pigs who eat a diet of corn, acorns, and other feed, most of them roaming freely across the pastures. As a result, the cured ham is dark red, marbled with veins of fat.
Its flavor is sweet, nutty, and just slightly salty. There are four types of jamón ibérico, depending on the diet of the pigs, namely de bellota (acorns, three years minimum), 100% de bellota, cebo de campo (cereals, free-range pigs), and de cebo (cereals, commercially reared pigs).
VARIATIONS OF Jamón Ibérico
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.
Vinhais ham is a smoked pork meat specialty made from the hind legs of Bisaro pigs raised in the municipality of Bragança in Portugal. Vinhais presunto is made by first massaging raw cuts of pork to eliminate the internal fluids.
These pieces are then covered with salt and sprinkled with a mixture of paprika, oil, and pork lard, and smoked over a low heat using dry oak or chestnut wood. The ham has a color ranging from pink to dark red, and it has a predominantly salty, smoky flavor.
This Portuguese cured ham is similar to Spanish jamón and Italian prosciutto. Presunto is a modern continuation of the ancient tradition of curing meat, a process that protects the nutritional value, flavor, and texture of the original ingredient.
The first written records of the production of cured ham are from a 300BC description by Roman historian Cato the Elder. At the time, the process was somewhat different and included large amounts of salt, which affected the final flavor of the meat.
THE BEST Presunto Dry-cured Hams
The municipality of Melgaço, strongly influenced by the Minho river, is a must for all lovers of great food. The region's cuisine, while simple, is exceptionally delicious. In addition to the region's excellent wines, one of its most famous products is Melgaço ham.
Produced for over 500 years, the unique shape of this smoked ham is achieved by making a long cut along the leg and extending the leg until straight. It is sold whole, sliced, or cubed. The interior of this presunto is an intense red and the meat is smooth and shiny with moderate marbling.
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 Portuguese Cured Ham Producers
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
Casa Quintela is a Portuguese producer specializing in traditional smoked meats, including presunto (cured ham), sausages, and fiambre (ham). They adhere to authentic Portuguese culinary traditions, ensuring high-quality products. Their offerings are crafted using carefully selected meats and seasonings, reflecting the rich gastronomic heritage of Portugal.
The company is located in Atalaia do Campo, Castelo Branco.
BEST Casa Quintela Meat Products
Best Portuguese Cured Hams
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.
The Presunto Reserva Com Osso Com Unha from Casa Quintela is a traditional Portuguese dry-cured ham, crafted from high-quality pork legs. Undergoing a natural curing process of at least 8 months, it develops a tender texture and succulent flavor. This presunto is noted for its low salt content, enhancing its delicate taste.
Casa Quintela combines time-honored recipes with modern technology to produce this exceptional product.
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. For the “Top 11 Portuguese Cured Hams” list until March 24, 2025, 1,117 ratings were recorded, of which 745 were recognized by the system as legitimate. 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.