Top 42 Portuguese Cured Meats

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. It has a soft and mildly fibrous texture that is tender and succulent when sliced. The ham has a sweet and slightly salty flavor with a lingering spicy note, and its aroma is pleasant and mild. It is traditionally served in slices with bread or cheese. To make the most of this ham, the leftover bone is often used to flavor soup stock.Expand

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 ham matures for at least 6 months in cellars. Fully-ripened Barrancos ham has an elongated, tapered shape and a minimum weight of 5kg per leg. The surface is rosy to red in color, the fat is glossy and very fragrant, and the meat is very tender. The taste of Barrancos ham is pleasant and mildly salty with a slightly piquant aftertaste.Expand

Beja paio sausage is a smoked meat product made from pork of the Alentejo breed of pigs. Roughly 70-90% of the sausage consists of lean meat, while the remaining 10-30% is fat. The pork meat and fat are diced and mixed with water, garlic, paprika, and salt before being stuffed into sausage casings. The smoking process lasts for several days, and is carried out at a low temperature using local oak wood. Paio has a firm consistency and a pleasant, delicate flavor that is savory and slightly spicy. Served with bread, this sausage is a traditional meal that is brought to the fields by local farmers during the harvest. Today, it is most often served as an appetizer. The typical flavor of the Beja paio sausage is closely tied to the local oak – not only is the wood used during the smoking process, but the acorns from the trees are one of the main food sources for the Alentejo pigs used in the sausage.Expand

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.Expand

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. Since then, the curing, aging, and drying process has been perfected, and the resulting product is highly refined and complex. The production of presunto begins by heavily salting a raw leg of pork. The leg is later washed and left to dry, which allows the salt to distribute evenly throughout the meat. The leg is then left to dehydrate and age for months until it achieves the right texture, moisture, and aroma. The earliest evidence of presunto dates back to Roman times, however the Phoenicians are believed to have been the first to bring pigs to the Iberian peninsula. These pigs later interbred with the native wild boars, resulting in the modern-day Black Iberian pig. There are many different varieties of presunto, but the most prized version is made from this variety of pig, which is raised on large fields and fed only acorns, wild herbs, and roots. Six local varieties of this Portuguese delicacy are protected under European law with geographical indications, and all of them are supposed to be enjoyed sliced into thin, nearly transparent strips. The cuts should always be parallel and equally proportioned, and they should be well-marbled. Presunto is an incredibly versatile ingredient—it can be consumed on its own or incorporated into numerous dishes, though it is usually served as an appetizer alongside other cured meats, cheeses, bread, and a variety of vegetables.Expand

Chouriço is a traditional sausage that's usually made with pork, fat, and spices such as paprika, garlic, red wine, salt, and black pepper. The meat mixture is packed into natural casings, and the sausage is then slowly dried over smoke. Chouriço has considerably less paprika and more garlic and black pepper than its Spanish counterpart, chorizo. There are many varieties of chouriço in Portugal, and it's usually sliced halfway through and cooked over flames in an earthenware dish – a method that's called chouriço à bombeiro. The sausages can also be flambéed with aguardiente. Chouriço is an important part of many Portuguese dishes such as feijoada, cozido à Portuguesa, and the popular caldo verde soup.Expand

This smoked sausage is similar to chorizo, but longer. It is made with the meat and fat from the Alentejo breed of pigs, along with flavorings and seasonings such as paprika, pepper, salt, garlic, and wine. The mixture is marinated briefly before being stuffed into sausage casings which are subsequently smoked and dried. The texture is smooth and marbled, while the flavor is slightly salty with a typical smoky aroma. This sausage is often sliced and pan-fried for a typical breakfast dish. Extra thin slices also make for a great pizza topping or a filling for francesinha, a traditional Portuguese sandwich. It can also be used in feijoada, a bean stew containing a variety of pork sausages.Expand

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. The texture is fibrous, tender, and succulent. This presunto is most commonly served sliced thin with bread bread and a glass of good wine. It is also an essential ingredient in various local dishes.Expand

This sausage is made with fatty cuts of pork taken from the Alentejo breed of pigs with the addition of wheat flour, garlic, paprika, salt, and water. The animals are fattened and fed mostly on acorns, which imparts a distinctive flavor to their meat. The meat is cut into small pieces and mixed with seasonings, after which it is stuffed into sausage casings and smoked slowly over an oak fire. The final product is a horseshoe-shaped sausage that is yellow to orange in color, with a semi-soft, pasty texture. The flavor is pleasant and slightly sweet with hints of garlic and a fine balance between sweet and savory. It can be consumed boiled, roasted, or fried, and it's also commonly served as an appetizer or paired with aperitifs.Expand

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.Expand

Bísaro is a Portuguese producer specializing in traditional products made from the indigenous Porco Bísaro pig, a northern breed highly valued for its exceptional marbling and rich, full flavor. Raised in extensive open-air systems in the Trás-os-Montes region, these pigs develop naturally succulent, flavorful meat that forms the basis of the brand’s premium range. Bísaro – Salsicharia Tradicional follows time-honored methods of curing and slow maturation to create specialties such as presunto, paleta, chouriça, salpicão and alheira. The resulting products are characterized by gentle smokiness, balanced salinity and a rounded, intense taste that reflects both the quality of the meat and the artisanal processing behind it. Positioned as a premium offering, Bísaro combines tradition, sustainable breeding practices and the unique terroir of northern Portugal, making it one of the country’s most distinctive producers of cured meats.Expand

Mestre Henriques, established in 1978, is a family-owned Portuguese company specializing in traditional charcuterie and sausage production. Their products are crafted using fresh pork, carefully selected seasonings, natural casings, and are smoked over holm oak wood, adhering to authentic Portuguese methods. Located in Rio Maior, the company offers a diverse range of items, including traditional chouriço, black pudding, and paiola. Mestre Henriques is committed to upholding high-quality standards, catering to discerning palates both domestically and internationally.Expand

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. Their products are exported globally, making them a symbol of Portuguese culinary excellence.Expand

Carnes Avenida is a Portuguese company with a rich tradition, founded in 1980 in the heart of Leiria. Its story began humbly - with a small butcher shop and a clear mission: to offer trustworthy meat, with authentic flavor and a warm, family-oriented approach. Through decades of dedicated work, the company grew from modest beginnings into a brand with soul, becoming a recognized symbol of quality and tradition. Founded on respect for the craft and a deep commitment to quality, Carnes Avenida gradually earned the trust of consumers who value authenticity and honesty. Generations have grown up with their products, recognizing in them a dedication to every detail - from meat selection to packaging. Today, Carnes Avenida goes beyond being just a meat producer - it represents the true essence of Portuguese flavor, crafted with care, passion, and unwavering loyalty to its roots.Expand

Montaraz de Garvão is a Portuguese producer of traditional pork products based in the village of Garvão, in the municipality of Ourique in the Alentejo region. The company specializes in products made from Porco Preto Alentejano, the traditional Iberian black pig raised in the montado ecosystem of southern Portugal. These pigs are typically raised outdoors and feed on natural resources such as grass, roots, and acorns, which contribute to the distinctive flavor and texture of the meat. Montaraz produces a wide range of cured and processed products, including presunto, chouriço, paio, and other traditional sausages, following methods rooted in regional culinary traditions. The curing process is generally slow and natural, allowing the meat to develop a rich aroma and balanced flavor. Through its focus on local raw materials and traditional techniques, Montaraz reflects the gastronomic heritage of Alentejo and the longstanding culture of Iberian pig farming in the region.Expand

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. Expand