Top 11 Portuguese Dry-cured Hams

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

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

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

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

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

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

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

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. The smoked ham has an intense aroma, while the fat has a flavor reminiscent of balsamic vinegar. The ham is moderately juicy, firm, tender, slightly fibrous, and sweet with pronounced salty and smoky notes.Expand

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.Expand

Presunto 100% ibérico de bolota is a dry-cured ham from Portugal made exclusively from pure Iberian-breed pigs that undergo an acorn-based fattening period in the montanheira season, mainly in the Alentejo region where porco preto is raised in extensive systems within cork oak and holm oak landscapes. It comes from areas where free-range grazing, acorn availability, and a climate suitable for long curing created conditions that allowed producers to refine methods for working with meat from pigs that develop high intramuscular fat and a distinctive fatty composition shaped by the acorn diet. Its development is tied to regions such as Barrancos and southeastern Alentejo, where curing houses relied on natural seasonal temperature shifts and controlled airflow to mature hams for extended periods, taking advantage of the oxidative and enzymatic changes that pure Iberian meat undergoes when cured for years. Preparation starts with salting the hind legs, resting them for moisture reduction, washing them, and hanging them in drying chambers where they remain for two to four years depending on size and producer goals; during this time, the fat slowly penetrates the muscle and the leg loses a significant percentage of its weight while developing its characteristic firmness and aroma. A notable feature is the requirement that the pigs be 100% Iberian in genetics, which influences muscle fiber structure and fat distribution, combined with the montanheira diet that raises the oleic acid content of the fat and gives the slices their soft texture and glossy appearance when served at room temperature. Presunto 100% ibérico de bolota is eaten throughout Portugal in homes, restaurants, and wine bars, usually sliced very thinly and served at room temperature as part of petiscos, festive meals, and tasting boards with bread, olives, and mild cheeses, and it pairs well with structured Alentejo reds, Douro reds, aged white wines, dry sparkling wines, and lighter beers that balance its richness.Expand

Presunto ibérico de bolota is a dry-cured ham produced in Portugal from Iberian-breed pigs that are fattened on acorns during the montanheira season, mainly in the Alentejo region where porco preto herds graze in cork oak and holm oak landscapes. It comes from areas where the climate, pasture systems, and forested terrain allow pigs to roam freely and feed on acorns, grass, and natural vegetation, conditions that influence both the fat composition and the curing potential of the meat. Its development is linked to Portuguese curing zones such as Barrancos and parts of southeastern Alentejo, where producers refined long curing periods to take advantage of the high oleic acid content found in acorn-fed pigs, a factor that supports extended maturation without compromising texture or aroma. Preparation begins with salting the hind legs, resting them to draw out moisture, washing the salt away, and hanging the legs in curing rooms that follow seasonal temperature and humidity shifts; the curing process often lasts two to three years, during which enzymatic and oxidative changes shape the flavor and firmness. One notable aspect is the influence of the montanheira feeding period, which occurs from autumn to early winter and results in pronounced marbling and a fat layer that melts readily at room temperature, giving the slices a supple feel and a glossy surface when cut thinly. Presunto ibérico de bolota is eaten across Portugal, usually served in thin slices as part of petiscos, festive meals, and restaurant menus, often at room temperature so the fat softens properly. It pairs well with Alentejo or Douro red wines, dry sparkling wines from Bairrada, aged white wines, and in more casual settings with lighter beers that contrast the richness of the ham.Expand