The famous “Black Iberian Pig” has so unique genetics that it became one of the only twelve heritage pig breeds in the world. The pigs are created in a natural environment, in total freedom, being fed only with natural acorn. And that is one of the causes of its excellence.
The preparation of Presunto (cured ham) takes around two years. It is a journey of patience. One of those years is the time needed to raise a piglet until over 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 around eight months.
As a result, we have a top-multi-awarded gastronomic delicacy. It is Portugal´s finest ham. And we have it. Mouth watering…?