The famous “Black Iberian Pig” has such unique genetics that it became one of the only twelve heritage pig breeds in the world. The pigs are raised in a natural environment, in total freedom, and only fed with natural acorn. This is one the reasons for its excellence.
The preparation of Presunto (cured ham) takes about two years. It is a journey of patience. One of those years is spent raising a piglet to 100 Kg. After the natural butchering process, the back leg lies completely covered in sea salt for three months and then is hanged in a cold room to dry for about eight months.
The result of this process is a top multi-awarded gastronomic delicacy. It is Portugal´s finest ham. And we have it. Mouth watering…?