Hams

The Alentejo Breed is a descendent of the sus mediterraneus wild boar from the south, deriving from Iberian or Roman lineage.The products of Barrancos from Casa do Porco Preto are the result of the exceptional characteristics of the breed and the region where they are produced, but their real secret lies in the attention to the details, that goes from the creation and feeding of the Alentejo Pig Breed until the curing.

 

Barrancos P.D.O Ham.Recognized Ham with the Protected Designation of Origin, obtained from the leg of Certificated Alentejo Pig Breed, which reveals an intense, cured and persistent aroma. With a greasiness, marble-like, ruby and shinny aspect, this ham has a slightly salty and lightly acidulous flavor.40 monts curing.Region:Alentejo

Iberico Ham “Reserve”.Iberico Ham with an intense, cured and persistent aroma. With a greasiness, marble-like, ruby and shinny aspect, this ham has a slightly salty and lightly acidulous flavor.Curing:24 months.Region:Alentejo

Barrancos P.D.O Shoulder ham.Recognized Shoulder Ham with the Protected Designation of Origin, obtained from the Hand of Certificated Alentejo Pig Breed, which reveals an intense, cured and persistent aroma. With a greasiness, marble-like, ruby and shinny aspect, this shoulder ham has a slightly salty and lightly acidulous flavor.Curing : 24 months.Region:Alentejo

Iberico Bellota ham “Great Selection”.Iberico Acorn-fed Ham with an intense, cured and persistent aroma. With a greasiness, marble-like, ruby and shinny aspect, this ham has a slightly salty and lightly acidulous flavor.Curing:30 months.Region:Alentejo

Iberico Shoulder Ham “Reserve”.Iberico Shoulder Ham with an intense, cured and persistent aroma. With a greasiness, marble-like, ruby and shinny aspect, this shoulder ham has a slightly salty and lightly acidulous flavor.Curing: 18 months.Region:Alentejo

Iberico Bellota Ham boneless.Iberico Acorn-fed Ham that after processed is deboned. It reveals an intense, cured and persistent aroma. With a greasiness, marble-like, ruby and shinny aspect, this ham has a slightly salty and lightly acidulous flavor.Curing:30 months.Region:Alentejo

Shoulder ham boneless. Recognized with the Designation of Protected Origin, obtained from the Hand of Pork Alentejo Breed Certificate, that after processing, is boned. Reveals an intense aroma, cured and persistent. With unctuous fat and a ruby and shiny marbled aspect, this ham has a slightly salty and slightly acidic flavor.Curing:24 months.Region:Alentejo