Cured Ham

The famous “Black Iberian pig” has very special genetics and belongs to one of twelve historical pig races in the world. The pigs are being raised in their natural environment and complete freedom and only eat acorns.

Making the presunto (raw ham) is a matter of patience since it takes two years. Raising the pig until it weighs 100kg takes one year. After the butchering, the meat is being covered in sea salt and hung up to dry in a cold room for eight months.

You’ve probably guessed it, the patience pays off. The result of this long process is a multiply awarded top delicacy and the finest Portuguese ham. And we have it at Marafado, of course!