Portuguese Presunto

Name: Presunto Português
Total time: 12 h
Ingredients: 55 g Grobes Meersalz; 8 g Geräucherter Paprika (Pimentão); 6 g Knoblauch, gepresst; 3 g Oregano, getrocknet; 3 g Schwarzer Pfeffer, gemahlen; 20 ml Rotwein (trocken)

Curing MixPorkCold SmokingHard12-18 monthsNo core temperature (Air drying)No direct heatOak (optional light cold smoking in Chaves)

Portuguese presunto is a fine dry-cured ham produced especially in the regions of Chaves and Barrancos. It is rubbed with sea salt, paprika, and garlic, then aged in the mountain air of Portugal. The result is a deep-red ham with a nutty, mild flavor.

Ingredients(for 1 kg)

Coarse sea salt55 g

Smoked paprika8 g

Pressed garlic6 g

Dried oregano3 g

Ground black pepper3 g

Dry red wine20 ml

Instructions

Dry Curing

2–3 weeks

Generously rub the leg with the salt-paprika-garlic mixture and brush with red wine. Store at 4–6 °C and turn every 3 days.

Washing and Shaping

1 day

Wash the leg with lukewarm water to remove salt residues. Dry with a cloth and press into shape.

Cold Smoking (optional)

2–3 days

In some regions like Chaves, the leg is lightly cold-smoked with oak wood for 2–3 days at a maximum of 20 °C.

Air Drying and Aging

10–16 months

Hang the leg in a well-ventilated cellar or aging room at 12–16 °C. Regularly check the surface for mold and rub with olive oil as needed.

Pro Tip

For a Presunto de Barrancos, use only meat from free-range Ibérico pigs fed on acorns. This gives the ham its characteristic, slightly nutty flavor.

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