Description
Presunto de Barrancos PDO is an unsmoked ham made from the leg of the adult Alentejana PDO breed of pig. It is dried and cured completely naturally and the bone is not removed.
Production Area
Presunto de Barrancos PDO is made in the municipal area of Barrancos, in the Beja district.
Production Method
The leg of pork, weighing about 6 kg, is left to marinate for 24 hours and then squeezed and massaged to remove all the internal liquids. The production method is carried out in five stages: the meat is covered in sea salt for one week to dehydrate it and conserve it; the salt is then washed off and the ham is hung to dry in a temperature of no more than 5°C. Sea salt is then reapplied to the meat in smaller proportions and it is left to marinate at a temperature of between 3°C and 6°C and at 80% humidity for a period depending on the weight; the drying and curing process is continued with the application of heat of between 22°C and 35°C which also has the purpose of distributing the fat evenly throughout the meat and gives it its characteristic aroma. Finally the ham is left to cure, during which biochemical processes take place and natural flora confers it with its characteristic flavour and aroma.
Appearance and Flavour
Presunto de Barrancos PDO is long in shape and is tender and succulent. The interior varies from pink to purple in colour with some visible, white fat and it has a rich aroma. The taste of Presunto de Barrancos PDO is delicate, pleasant, not too salty and very slightly spicy.
History
The history of the tiny village of Barrancos, in Baixo Alentejo near the Spanish border is very well documented. In the book, Livro da Ordres, written in 1532 it is said that Barrancos had 73 inhabitants who were mostly Castilian. The presence of Castilians had a strong influence on this area of Portugal, including on the local dialect, called barranquenho, as well as bringing bull fighting and Presunto de Barrancos PDO ham. Because of how this ham is made it is much more similar to the Spanish Extremadura raw hams than the Portuguese hams. Many references are also made to the Alentejana PDO breed of pig and its acorn based feed. In 1870 in the Inventário de Gados, it was recorded that in the Barrancos area 3,000 pigs were bred for their meat.
Gastronomy
Presunto de Barrancos PDO must be stored in a cool place. The lower the temperature at which it is kept the more its fine qualities will be preserved, particularly if it is already cut or sliced. It is best kept at a temperature of no more than 10-12°C. Presunto de Barrancos PDO is sliced horizontally. It is an ideal accompaniment to an aperitif. Because of its rich flavour it is best enjoyed eaten just as it is. The bone however is used to give a wonderful flavour to sopas, guisados de favas and ervilhas, cozido de grão and migas.
Marketing
This product is sold as Presunto de Barrancos PDO. It is sold in prepacked vacuum packaging, whole, in pieces and sliced.
Distinctive Features
Presunto de Barrancos PDO, because of its nobility and its cost, was considered an ideal present for important local personalities and a food for special occasions, such as weddings, christenings and religious festivals. To give a Presunto de Barrancos PDO ham as a present or to eat it on special occasions was synonymous with the greatest consideration and respect being shown towards the guests.
