(Paleta de Campo Maior e Elvas, Campo Maior and Elvas ham)
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.
The finished hams usually weigh more than 5kg. When cut, the meat is red, bright, marbled, and has an oily surface. The aroma is very mild and pleasant, and the taste is moderately salty. The ham should be stored in a cool, dry place after it is sliced, otherwise it may spoil easily.
This ham is traditionally served sliced and undoctored – it is so good raw, cooking it is considered a waste. It goes well paired with a good local wine.
