(Paleta de Santana da Serra, Santana da Serra ham)
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.
The finished product is a bright red in colour and well-marbled, soft, and quite fibrous. The aroma is very mild but pleasant. Santana da Serra ham should be stored in a cool, dry place as its fat deteriorates easily with exposure to air and high temperatures.
It is traditionally served as an appetizer in thin slices.
