{"id":2234,"date":"2024-05-23T22:47:25","date_gmt":"2024-05-23T20:47:25","guid":{"rendered":"https:\/\/www.blog.ibericomio.es\/chapter-iv-cured-ham-in-portugal\/"},"modified":"2024-09-30T11:53:27","modified_gmt":"2024-09-30T09:53:27","slug":"chapter-iv-cured-ham-in-portugal","status":"publish","type":"post","link":"https:\/\/www.ibericomio.es\/blog\/en\/chapter-iv-cured-ham-in-portugal\/","title":{"rendered":"Chapter IV – Cured Ham in Portugal"},"content":{"rendered":" \n

We advance you that discovering cured ham in Portugal is not an easy task.<\/p> \n \n

In previous chapters<\/a> we have learned about the different types of cured ham in Spain<\/a>.\nThe question today is, do you know how many types of cured ham there are in Europe?<\/strong> Without doubt many more than we could imagine .<\/strong> <\/p> \n \n

Today we are going to get to know cured ham in Portugal.<\/strong> Let’s move on to Europe.From ibericomio we have done some research on our neighboring countries.\nJust counting the Portuguese “Presuntos”, the Italian “Prosciutto” and the French jambons with Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) we would have 23 varieties of ham in Europe<\/strong>.\nWe still have many countries to investigate, but let’s start with these three countries and these 23 varieties of European ham. <\/p> \n

What are the characteristics of Portuguese cured ham?<\/b><\/h2> \n

The characteristics of Portuguese cured ham are very similar to those of Spanish Iberian ham.\nIn fact, it is very common to breed Iberian pigs in Portugal, which are then slaughtered in Spain. <\/span><\/p> \n

The following is a brief review of some of the most famous hams in Portugal.<\/span><\/p> \n

Our neighbors in Portugal have three autochthonous breeds of Pork or Porco as it is called in Portuguese; the Porco Malhado de Alcoba\u00e7a, the Porco B\u00edsaro and the best known, the Porco Alentejo, the Porco Alentejo de Alentejo.<\/span>the Porco de Alentejo<\/b> which for many would be a lineage of the Iberian.<\/span><\/p> \n

<\/span>The <\/span>Alentejo pig comes from the same trunk as the Iberian pig.<\/b> and is raised in the wild in the Portuguese Dehesa and also in intensive farms.\nIn fact, according to several sources, most of the pure Alentejo pig is sent to Spain to maintain the original Iberian genetics. <\/span><\/span>Just as in Spain we have the RD 4\/2014 which establishes the Iberian standard, in <\/span>Portugal we have the law 95\/2014<\/b> with the objective of clarifying terminology and denominations of porco preto, pata negra, pork or porco alentejano.<\/span><\/p> \n

In Portugal there are 2 hams protected with Denomination of Origin (DOP) and 4 hams with the Protected Geographical Indication (PGI) seal.\nLet’s get to know these hams a little better: <\/span><\/p> \n

<\/b>Portuguese cured ham, except for the production of Presunto Industrial by two or three companies, Presunto de Porco Preto, is a very artisanal ham.<\/span><\/p> \n

Which Portuguese hams have PDO?<\/b><\/h2> \n

<\/b>Presunto DOP Barrancos<\/b><\/h3> \n

It comes from Alentejo breed pigs raised mostly outdoors and extensively in the regions of Beja, \u00c9vora, Portalegre and part of Set\u00fabal.\nHowever, the production of <\/span>Presunto de Barrancos DOP<\/span><\/a> can only be made in the Portuguese municipality of Barrancos in the south of Portugal on the border with Huelva.\nThe small municipality of Barrancos has very good climatic conditions that allow the curing to take place in a natural way. <\/span><\/span>The ham is cured from 12 to 24 months.\nIt is one of the few Portuguese hams that are not smoked. <\/span><\/p> \n

\"\"\/<\/h3> \n

<\/b>Presunto de Alentejo DOP<\/b><\/h3> \n

The Presunto de Alentejo DOP, in the same way as the Presunto de Barrancos, comes from “porcos” Alentejo.\nMoreover, in this case, the rearing area is the same as in the previous case and extended to other regions further north, such as Castelo Branco or Faro.\nThe ham production area corresponds to the rearing area.\nIn all cases, the pigs must be 100% Alentejo breed. <\/span><\/span>Unfortunately, the quantity of <\/span>Alentejo DOP hams<\/b><\/a> is scarce and does not exceed 2,000 units. <\/span>The IGP hams from Portugal are hams, in many cases, already smoked.<\/span><\/p> \n

<\/span>\u00bfCu\u00e1ntos jamones DOP se elaboran en Portugal?<\/b><\/h3> \n

The reality is that the total herd of Portuguese breed pigs is very small.\nIt is very difficult to find Portuguese hams with the PDO’s or PGI’s that we have seen.\nMany of these hams are sold locally at regional fairs.\nFinding them in modern distribution is not easy. <\/span><\/span><\/p> \n

Which cured hams from Portugal with PGI?<\/b><\/h2> \n
  • \n

    Presunto B\u00edsaro IGP<\/b><\/h3> \n<\/li> \n<\/ul>

    Raised and processed in the north of Portugal and always from 100% B\u00edsaro pigs.\nThey are animals fed with vegetables, seasonally a lot of chestnut and supplemented with cereals. <\/span><\/p> \n

    • \n

      Presunto Barroso IGP<\/b><\/h3> \n<\/li> \n<\/ul>

      Like B\u00edsaro ham, it comes from B\u00edsaro “porcos” but 50% or 100% raised extensively in the regions of Montalegre, Boticas and Chaves in northern Portugal.\nThese animals are fed with cereals, potatoes and cabbage among others.\nAfter the curing process, the Presunto Barroso PGI is rubbed with olive oil and paprika.\nAfterwards, they are smoked with wood from native trees for a minimum of two weeks and a maximum of 3 months. <\/span><\/span>The resulting ham is usually large in size, so its curing is not excessive in comparison with other Portuguese hams.<\/span><\/p> \n

      • \n

        Presunto Melga\u00e7o IGP<\/b><\/h3> \n<\/li> \n<\/ul>

        It is a ham made from pigs of the B\u00edsaro breed like the previous ones and also in the north of Portugal.\nIn addition, its elaboration process is the same as the Presunto Barroso. <\/span><\/p> \n

        • \n

          Presunto Santana da Serra IGP<\/b><\/h3> \n<\/li> \n<\/ul>

          In this case they are “porcos” Alentejano that can be raised in the center and southwest of Portugal.\nCuring can only be done in the municipality of Ourique.\nThe main parish where they are produced is Santana da Serra.\nThe hams must always be cured for a minimum of 6 months. <\/span><\/p> \n

          Main differences between Spanish cured ham and presumed cured ham<\/b><\/h2> \n

          Spanish cured hams are of many types.\nThere is cured ham bodega, reserva, gran reserva.\nThen we find hams with PDO, hams with PGI, hams under the Serrano ham ETG, Iberian hams with or without PDO.\nAll these cured hams have different characteristics. <\/span><\/p> \n

          Similarly, Portuguese cured hams, the presunto de porco, have many varieties.\nTherefore, we at ibericomio do not dare to establish differences in a table with the general characteristics of a Spanish cured ham and those of a Portuguese presunto. <\/span><\/p> \n \n

          We already know a little more about cured ham in Portugal.\nNow, our goal is to introduce you to the most renowned cured hams in Europe.\nIn chapter V of the series How much do you know about cured ham? <\/strong><\/em>we will talk about cured hams from our other neighbors.\nWhat cured hams from France do you know?\nFollow us on this blog and in a few days you will discover them all. <\/p> \n","protected":false},"excerpt":{"rendered":"

          We advance you that discovering cured ham in Portugal is not an easy task. In previous chapters we have learned about the different types of cured ham in Spain. The question today is, do you know how many types of cured ham there are in Europe? Without doubt many more than we […]<\/p>\n","protected":false},"author":2,"featured_media":1859,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[96],"tags":[],"class_list":["post-2234","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iberian"],"yoast_head":"\nChapter IV - Cured Ham in Portugal - Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico<\/title>\n<meta name=\"description\" content=\"Cured ham from Portugal is not as well known as others. 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