Presunto de Barroso

The long history of the Barroso ham is linked to the local Bisaro-Transmontano pig, a traditionally-bred breed that has been of key importance to communities in the area for centuries. Barroso ham is a smoked meat specialty with a specific flavor arising from the animals' diet of rye, potatoes, cabbage, turnips, and acorns.

This ham is made by salting a leg of young pork and drying it for two weeks before rubbing it with a mixture of olive oil and paprika and cold-smoking with oak for at least two weeks. The Barosso ranges in color from bright to dark red with yellowish-white marbling.

The ham is usually served sliced, and it makes an excellent appetizer when served with melon and a glass of white wine.